This marinated white bean salad is a fiber-rich dish that supports healthy digestion and keeps you feeling satisfied. Fresh herbs like parsley and basil add vibrant flavor while delivering vitamins, minerals, and powerful phytonutrients. Best of all, it’s simple to prepare ahead, making it a perfect choice for quick lunches or as a wholesome side dish.
Ready to enjoy a refreshing, nourishing recipe? Let’s get started!
Marinated White Bean Salad
Makes 6 servings
Serving size: 1 1/4 cups
Ingredients:
- 1 pound dried white beans, soaked overnight, or 3-4 cans of low-sodium white beans
- 2 bay leaves (skip if using canned beans)
- 1 teaspoon dried thyme
- 2 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or agave
- 1/4 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 4 ripe tomatoes, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 1/2 teaspoons sea salt plus more to taste
- 1 teaspoon freshly ground black pepper
Directions
Pressure cook the soaked beans in an Instant Pot with bay leaves and thyme (Or use canned beans). Pressure cook on low for 20 minutes and use natural pressure release. Drain the beans and allow them to cool. In a small bowl, whisk the vinegar, olive oil, maple syrup, onion, and garlic. Transfer the beans to a large mixing bowl. Add the tomatoes, herbs, dressing, salt, and pepper. Season to taste with more salt and vinegar. Allow the beans to continue to cool and marinate in the refrigerator for at least an hour before serving. This recipe is even better when made the day before serving.
Source: Adapted from Recipe by Jenne Claiborne of Sweet Potato Soul via the Physician’s Committee for Responsible Medicine website