In my ideal world, there would be a magical little fairy that would supply our refrigerator with a handful of rotating salads. But, the salad fairy seems to have not found our house quite yet, so I’ve resorted to making some simple salads that hold up well to a few days in the fridge. Here is one of my recent favorites. It’s great right after it’s made, but gets even better as it marinates. It’ll last 3 or 4 days.
For the herbs, use a mix of whatever you have around that veer toward provincial flavors. I used mostly parsley and thyme, with some rosemary and a wee bit of mint. I really liked the addition of the mint, but I wouldn’t go too heavy on it. If you don’t have fresh herbs, you can substitute with 1 T of dried herbs de provence.
For the beans, I used some cannellini beans that I cooked from the dried beans, but any canned white bean will do just fine.
White bean salad
Adapted from Quick and Easy White Bean Salad at Simply Recipes
- 2 T olive oil
- 1 T white wine vinegar
- 2 t Dijon mustard
- juice of 1/4 lemon (or 1 t)
- 1/2 t salt (or more to taste)
- 1/2 a red onion, diced (approx 3/4 c)
- 3 c (or 2 cans) white beans
- 2 T fresh herbs, minced (e.g., parsley, thyme, rosemary, mint)
Combine olive oil, vinegar, mustard, lemon and salt in a bowl. Whisk until emulsified. Add onions, beans and herbs. Stir. Let marinade for 20 minutes before eating. Keeps 3-4 days.