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Creamy white beans with fresh herbs, lemon, and Corfiot olive oil. A salad that works as a meal.
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ingredients
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🌾 LEGUMES
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2 × 14 oz cans butter beans or cannellini, drained and rinsed
🥬 PRODUCE
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½ small red onion, very finely diced
•
2 celery stalks, thinly sliced
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½ cup fresh flat-leaf parsley, chopped
•
2 tbsp fresh dill, chopped
•
1 tbsp fresh mint, chopped
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Juice and zest of 1 lemon
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🫙 DRESSING
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4 tbsp extra-virgin olive oil
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1 tsp red wine vinegar
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½ tsp Dijon mustard
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Salt
•
Black pepper
Corfu
White Bean & Herb Salad
White beans with fresh herbs and lemon dressing.
Creamy white beans with fresh herbs, lemon, and Corfiot olive oil. A salad that works as a meal.
Ingredients
🌾 LEGUMES
— 2 × 14 oz cans butter beans or cannellini, drained and rinsed
🥬 PRODUCE
— ½ small red onion, very finely diced
— 2 celery stalks, thinly sliced
— ½ cup fresh flat-leaf parsley, chopped
— 2 tbsp fresh dill, chopped
— 1 tbsp fresh mint, chopped
— Juice and zest of 1 lemon
🫙 DRESSING
— 4 tbsp extra-virgin olive oil
— 1 tsp red wine vinegar
— ½ tsp Dijon mustard
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Drain and rinse beans. Pat dry.
— Very finely dice red onion.
— Soak red onion in cold water 10 minutes.
— Slice celery on the diagonal.
— Chop all herbs.
Method
STEP 1 — MAKE THE DRESSING
— Whisk together:
— Olive oil
— Lemon juice and zest
— Red wine vinegar
— Mustard
— Salt and pepper
— Taste — should be bright and rounded.
STEP 2 — COMBINE
— In a large bowl, gently toss:
— Beans
— Drained red onion
— Celery
— All herbs
👉 Toss gently — butter beans crush easily.
STEP 3 — DRESS & REST
— Pour dressing over.
— Toss gently.
— Rest 10 minutes before serving.
— You're looking for:
— Beans glossy and well-coated
— Herbs bright green
— Dressing fully absorbed
Chef's Note: Make this salad before anything else. The 10 minutes of resting makes a noticeable difference — beans absorb the dressing and lose their tinned taste.