My White Bean Salad recipe is the perfect, hearty vegan/ vegetarian dish for cookouts and more!
How was your long weekend? Did you have a good 4th of July?
Mine was great. I got back in town Saturday, caught up with some friends Sunday. I spent the actual holiday TV shopping (ours is broken,) catching up from being out of town and grilling out some fresh fish at home. It was perfect. Is there anything more American than TV shopping? haha!
Today’s recipe is compliments of my rock-star brother, Tommy. It’s his White Bean Salad recipe.
It’s actually kind of funny that both Tommy and I ended up working in the food world (he’s a manager at Morton’s in Charlotte and loves to cook.) Our Mom cooked growing up, but she basically was just doing it to feed us, not because she enjoyed it. We both fondly remember her making meatloaf in the microwave. That might actually be why I’m a vegetarian/pescatarian… but that’s a story for another day. 🙂
So neither of us were really taught to cook… it’s just something we both picked up and grew to love on our own. I think it comes from the fact that we both just love to EAT good food.
But I digress, I was at his house and he made the most delicious swordfish with a horseradish topping. On the side he served this crazy simple White Bean Salad recipe. I could not get enough of it.
In perfect food blogger style, I came back home and recreated it just like my bro.
This dish is the perfect side, vegetarian/ vegan main or even wonderful piled on a bed of greens. It’s colorful, protein packed and crazy easy to make. It’s only 8 ingredients, many of which you might already have in your pantry of fridge, especially this time of year.
I’ve served it with my lightened up Three Cheese Portobello Caps, which are coming up on Thursday. They are a perfect pair.
I think I’m going to have to start getting more recipe ideas from Tommy because this one is a winner! Enjoy.
- 2 can white beans (cannellini beans) rinsed and drained
- 1/2 red onion sliced
- 1/2 red bell pepper diced
- 1 small cucumber diced
- 1 cup cherry tomatoes halved
- 1 cup parsley chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/4 - 1/2 teaspoon salt to taste
- 1/4 - 1/2 teaspoon fresh pepper to taste
- Put all the ingredients in a bowl and fold together until mixed well! Serve cold or at room temperature.
Like it? I’d love it if you could pin this to your favorite recipe board! Thank you so much for the support.
Thanks for stopping by today! Tomorrow I’ll be sharing more from my Outer Banks trip.
Did you Mom cook growing up?
Do you swap recipes with your family?