Summer white bean salad recipe

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05 min


1 hr

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This is a truly versatile dish that can be served with salads, as a side to larger main meals or as the perfect accompaniment to long summer barbeques. There really couldn’t be an easier way to make such a healthy, colourful and hearty dish and makes a vibrant change to the shop bought bean salad you’ll have tried before.


  • 1 clove of garlic, finely chopped.
  • 1 red onion, thinly sliced.
  • 2tbsp red wine vinegar.
  • 800g of tinned white beans
  • A couple of roast peppers from a jar in olive oil (optional)
  • A handful of chopped basil.
  • 2tbsp extra virgin olive oil.


  • Thinly slice your red onion and garlic and add it to a bowl along with your red wine vinegar and refrigerate for 30 mins. The vinegar will start to cook the onion and garlic so they aren’t so sharp.

  • Drain and rinse your tinned beans. Allow them to stand and dry as you don’t want the salad to be too watery.

  • After 30 mins, combine your drained beans and the vinegar, onion and garlic. Thinly slice your basil and a couple of roasted peppers and add to the beans.

  • Give the salad a good mix, adding the extra virgin olive oil and season to taste.

  • Place back in the refrigerator for at least another 30 minutes so the flavours all combine.

Top tip for making Summer white bean salad

Try using a mixture of beans to give you an interesting taste and to make the dish more pleasing to the eye. A combination of butter beans and cannellini beans works brilliantly!

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