Name: Herbed White Bean Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: ½ large shallot, finely chopped (about 3 tablespoons); 2 tablespoons red wine vinegar; Kosher salt, to taste; ½ cup finely chopped tender herbs (such as mint and dill; parsley, cilantro, and chives also work); 3 tablespoons extra virgin olive oil; 1 (15-ounce) can white beans, drained and rinsed (cannellini beans, navy beans, black eyed peas, and/or chickpeas all work); ½–1 teaspoon pepper flakes of choice (such as urfa pepper or crushed red pepper flakes)

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Introduction

This herbed white bean salad is a fresh and vibrant dish perfect for a light lunch or a side at dinner. Featuring tender herbs and a tangy shallot dressing, it’s easy to prepare and full of flavor.

A close-up view of a white bowl with a hexagon pattern filled with a bean salad made of light beige beans mixed with chopped green herbs and small pieces of red onion. The beans look soft and smooth, evenly coated with herbs that add green and dark specks throughout. Fresh herb sprigs and leaves are laid on top, adding a touch of fresh green color. A wooden spoon rests on the side inside the bowl. The bowl is placed on a white marbled textured surface with a hint of a red cloth in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ large shallot, finely chopped (about 3 tablespoons)
2 tablespoons red wine vinegar
Kosher salt
½ cup finely chopped tender herbs (such as mint and dill; parsley, cilantro, and chives also work)
3 tablespoons extra virgin olive oil
1 (15-ounce) can white beans, drained and rinsed (cannellini beans, navy beans, black eyed peas, and/or chickpeas all work)
½–1 teaspoon pepper flakes of choice (such as urfa pepper or crushed red pepper flakes)

Instructions

Step 1: Combine the finely chopped shallot, red wine vinegar, and ½ teaspoon kosher salt in a small bowl. Let the mixture sit for 5 minutes to mellow the shallot’s sharpness.
Step 2: In a medium bowl, combine the chopped herbs with the olive oil, stirring until the herbs are well coated.
Step 3: Add the drained and rinsed white beans, pepper flakes, and the shallot-vinegar mixture to the herb and oil bowl. Toss gently to combine all ingredients.
Step 4: Taste and adjust seasoning with additional kosher salt and pepper flakes as desired. Serve chilled or at room temperature.

Tips & Variations

For extra texture, add chopped cucumber or cherry tomatoes before serving.
Use fresh herbs you enjoy or have on hand—this salad is versatile and adapts well to different flavors.
If you prefer a creamier salad, stir in a spoonful of Greek yogurt or crumbled feta cheese.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after resting. Before serving, give it a gentle stir and add a splash of olive oil if it looks dry.

How to Serve

A white bowl with a honeycomb pattern on the inside holds a bean salad made of several beige beans mixed with finely chopped green herbs and small bits of pink onion, creating a fresh texture. The salad looks lightly coated with oil or dressing, giving it a slight shine. A wooden spoon rests inside the bowl on the right side, partially buried in the salad. The bowl sits on a white marbled surface with an orange cloth draped partially beneath it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh?

Fresh herbs are best for this salad because they add bright, vibrant flavors. If using dried herbs, reduce the amount to about one-third and add them during the olive oil mixing step so they can rehydrate slightly.

What can I serve this salad with?

This salad pairs wonderfully with grilled meats, roasted vegetables, or as a light lunch on its own with crusty bread.