White Bean Salad

by Michelle Fierek

With all the emerging food trends, it is nice to have a recipe that you can go to when a friend or family member comes to your table with a special request. Gluten free, vegan, dairy free, plant-based … it hits all the marks. This salad is packed with protein, but tastes light and fresh. It is perfect with any meal or alone as a light lunch. Pack a cupful in a mason jar and top with greens and your favorite fixings for your work lunchbox! 



2 (15-ounce) cans Cannellini beans, rinsed and drained

1/4 cup red onion, finely chopped

1/2 lemon, juiced

2 tablespoons red wine vinegar

4-5 tablespoons extra virgin olive oil

1 clove garlic, minced

2 tablespoons fresh parsley, finely chopped

2 teaspoons fresh rosemary, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper



1) Finely chop red onion and put in a small bowl. Squeeze juice of half of a lemon over onion and set aside for a few minutes. (This tames the sharpness of the onion and brightens the flavor.)


2) In a salad bowl, whisk together red wine vinegar, oil, garlic, salt, and pepper.


3) Add beans, herbs, and onion with lemon juice. Gently toss to combine.