I can’t get enough of this white bean salad with lemon, artichokes, capers, herbs and edamame. It is light, refreshing, tangy and packed with plant-based protein.
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Serves: 8-10
Why I Love This Recipe:
Minimal prep time: How do you cook dried beans? You don’t and used canned beans. It saves tons of soaking time and makes this salad come together in under fifteen minutes.
Light on the greens: This salad is a great change up from the norm because it's totally lettuce-less. Sure, there's a time and a place for a kale salad (preferably on someone else’s dinner table), but my personal favorite salads are light on lettuce.
Full of plant-based protein: With white beans and edamame, this salad has a good amount of protein and will actually fill you up.
Tons of flavor: With feta, capers, artichokes and an lemony vinaigrette, this salad is packed with flavors that will transport you to the Almalfi Coast (not really, but worth a try).
Meal prep friendly: Since this salad doesn't contain any lettuce, it stores well in the fridge for several days without getting soggy! You can keep the salad (without feta and pine nuts) in the fridge in an airtight container and enjoy up to three days later.
Side dish, appetizer, light lunch or dinner...this white bean salad does it all!
Ingredients for the Salad
3 (15oz. cans) cannellini beans, drained and rinsed
2 cups frozen, shelled edamame, cooked according to package directions
1 jar marinated artichokes, quartered (Feel free to use the oil/marinade from the jar on the salad as well for extra flavor.)
3 tablespoons capers
1 cup crumbled feta
1 cup pine nuts
2 cups celery, chopped
Ingredients for the Vinaigrette
1 cup olive oil
3 tablespoons fresh dill, finely chopped
4 tablespoons lemon juice
1 tablespoon dijon mustard
Salt and pepper to taste
Directions
Drain and rinse the cannellini beans and dump into large serving bowl.
Boil the edamame for 3-5 minutes and then drain and set aside to cool while making the dressing.
In a small bowl mix the olive oil, fresh dill, lemon juice, dijon mustard and salt and pepper. Set aside.
In your large serving bowl add the edamame, artichokes, capers, feta, pine nuts and celery to the cannellini beans and cover with your homemade vinaigrette.
Toss together until well coated in vinaigrette and serve chilled or at room temperature.
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