White Bean Salad with Green Olives Recipe

Name: White Bean Salad with Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dry white beans, soaked overnight in cold water; 1 yellow onion, peeled, cut in half and stuck with 2 cloves; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup green Spanish olives, pitted and sliced; 2 red peppers, roasted, seeded and diced; 1 European seedless or 6 Kirby cucumbers, peeled, seeded and diced; 1 bunch scallions, washed and sliced thin; 6 Italian Roma tomatoes, cored, seeded and diced; 1 bunch fresh parsley, leaves sliced crosswise into thin strips; 3 tablespoons sherry vinegar; 1/2 cup extra virgin olive oil

Servings: persons

1 1/2 cups dry white beans, soaked overnight in cold water
1 yellow onion, peeled, cut in half and stuck with 2 cloves
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup green Spanish olives, pitted and sliced
2 red peppers, roasted, seeded and diced
1 European seedless or 6 Kirby cucumbers, peeled, seeded and diced
1 bunch scallions, washed and sliced thin
6 Italian Roma tomatoes, cored, seeded and diced
1 bunch fresh parsley, leaves sliced crosswise into thin strips
3 tablespoons sherry vinegar
1/2 cup extra virgin olive oil

1
Drain, rinse and drain white beans.
2
Place in medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch.
3
Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes.
4
Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 2030 minutes until beans are creamy inside but still intact.
5
Drain and remove onions and bay leaf.
6
Let cool.
7
Place white beans in a large bowl with olive, peppers, cucumbers, scallions and tomatoes.
8
Make vinaigrette by placing vinegar in a small bowl and slowly drizzling in olive oil while whisking to form an emulsion.
9
Pour vinaigrette over beans and vegetables, add parsley, and stir well.
10
Taste and adjust seasoning if necessary.
11
Serve at room temperature.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups dry white beans, soaked overnight in cold water, 1 yellow onion, peeled, cut in half and stuck with 2 cloves, 1 bay leaf, 1 teaspoon salt, and more.

Yes, White Bean Salad with Green Olives falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

White Bean Salad with Green Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions