White Bean Salad

su-White Bean Salad Image

Photo: Dave Lauridsen

Yields Makes about 7 cups (serving size: 1 cup) Total Time 30 mins
AuthorLupe Romero Vidal

Lupe Romero Vidal served this mild, creamy-crunchy salad to round out a hearty comida (lunch) at her hacienda in Hidalgo, Mexico. Along with a platter of avocados scooped from their skins, it mellowed the impact of the spicy pork carnitas and fiery salsas.

Ingredients

 1/2 pound Simple Pot-Cooked Beans, using ayocote blanco, cassoulet (aka tarbais), Royal Corona, or cannellini beans
 1 large cucumber, peeled, seeded, and cut into 1/2-in. dice
 4 or 5 large stalks celery, trimmed and thinly sliced
 1 medium red onion, finely chopped
 2 tablespoons extra-virgin olive oil
  About 3/4 tsp. medium-fine sea salt or kosher salt
  About 1/2 tsp. pepper
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories92
% Daily Value *
Total Fat 4.5g6%
Saturated Fat 1g5%
Cholesterol 0.4mg1%
Sodium 275mg12%
Total Carbohydrate 10g4%
Dietary Fiber 2.3g9%
Protein 3.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

1

Put beans, cucumber, celery, and onion in a serving bowl and mix gently but thoroughly with two large forks, trying not to break up beans. Drizzle with oil, season with salt and pepper, and gently mix again.

Ingredients

 1/2 pound Simple Pot-Cooked Beans, using ayocote blanco, cassoulet (aka tarbais), Royal Corona, or cannellini beans
 1 large cucumber, peeled, seeded, and cut into 1/2-in. dice
 4 or 5 large stalks celery, trimmed and thinly sliced
 1 medium red onion, finely chopped
 2 tablespoons extra-virgin olive oil
  About 3/4 tsp. medium-fine sea salt or kosher salt
  About 1/2 tsp. pepper
White Bean Salad
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