This is my usual "go-to" bean salad recipe. It's a simple but delicious and versatile vegetarian and vegan dish. Use any white beans that you like: cannellini or even butter beans or chickpeas would work well in this easy bean salad. Perfect for summer picnics and vegan potlucks. I like to add a few wilted greens such as spinach or chard in, but not enough to reduce the fresh herb flavor.
See also: More easy bean salad recipes
- 2 15 ounce cans white beans, drained
- 3 cloves garlic, minced
- 1 red onion, minced
- 1/2 cup chopped fresh parsley
- 2 tbsp olive oil
- 2 large tomatoes, diced
- 1/3 cup sliced black olives
- 2 tbsp red wine vinegar
- 1 tsp lemon juice
- salt and pepper to taste
Over low heat, combined beans, garlic, onion and parsley in olive oil. Heat for just one minute, or until fragrant.
Remove from heat and combine with remaining ingredients.
Serve warm, as is, or chill before serving.
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