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White Bean Salad





Yields
Makes about 7 cups (serving size: 1 cup)



Total Time
30 mins

Lupe Romero Vidal served this mild, creamy-crunchy salad to round out a hearty comida (lunch) at her hacienda in Hidalgo, Mexico. Along with a platter of avocados scooped from their skins, it mellowed the impact of the spicy pork carnitas and fiery salsas.

su-White Bean Salad Image




Photo: Dave Lauridsen

 1/2 pound Simple Pot-Cooked Beans, using ayocote blanco, cassoulet (aka tarbais), Royal Corona, or cannellini beans
 1 large cucumber, peeled, seeded, and cut into 1/2-in. dice
 4 or 5 large stalks celery, trimmed and thinly sliced
 1 medium red onion, finely chopped
 2 tablespoons extra-virgin olive oil
  About 3/4 tsp. medium-fine sea salt or kosher salt
  About 1/2 tsp. pepper
1

Put beans, cucumber, celery, and onion in a serving bowl and mix gently but thoroughly with two large forks, trying not to break up beans. Drizzle with oil, season with salt and pepper, and gently mix again.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories92
% Daily Value *
Total Fat 4.5g6%

Saturated Fat 1g5%
Cholesterol 0.4mg1%
Sodium 275mg12%
Total Carbohydrate 10g4%

Dietary Fiber 2.3g9%
Protein 3.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.