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–+ servings

California White Bean Salad with Meyer Lemon and Herbs

A quick, no-cook white bean salad with red onion, Meyer lemon, and Napa Valley olive oil, perfect for picnics and potlucks.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4
Course: Make-Ahead, Picnic, Quick Meals, Salad
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can (14.5 oz) cannellini beans drained but not rinsed
  • 2 tablespoons red onion finely chopped
  • 1 tablespoon Meyer lemon juice freshly squeezed, from about half a lemon
  • 2 teaspoons red wine vinegar or white wine vinegar
  • 1 tablespoon California extra virgin olive oil from Napa Valley or similar
  • 1/2 teaspoon dried Herbes de Provence crumbled, or 1 teaspoon minced fresh rosemary, tarragon, and thyme
  • sea salt to taste
  • freshly ground black pepper to taste

Method
 

  1. In a small bowl, combine the chopped red onion with the Meyer lemon juice. Let it sit for 5 minutes to mellow the onion's sharpness.
  2. In a large mixing bowl, combine the drained white beans, red wine vinegar, olive oil, and Herbes de Provence. Add the onion-lemon mixture and stir gently to combine.
  3. Season with salt and pepper to taste. Serve immediately, or refrigerate for at least 2 hours to let the flavors meld. This salad keeps well in the fridge for up to 3 days.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 6gFat: 4gSaturated Fat: 0.5gSodium: 280mgFiber: 5gSugar: 1g

Notes

For a California twist, add diced avocado or chopped fresh parsley just before serving. If you don't have Meyer lemons, regular lemon juice works fine. This salad is naturally vegan and gluten-free. To make it ahead, prepare up to 2 days in advance and add a splash of olive oil before serving. Avoid over-stirring to keep the beans intact.

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