Warm White Bean Salad Recipe

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Warm White Bean Salad

Vicki Butts (lazyme)


A pressure cooker shortens the overall cooking time for dried beans. Be sure to soak them in advance. This softens the beans and helps to ensure even cooking.

These go well with lamb.

★★★★★ 1 vote
30 Min
10 Min
Pressure Cooker


1 1/2 c
great northern beans, or other white beans
yellow onion, quartered
2 clove
garlic, lightly crushed
2 clove
garlic, minced
bay leaf
salt, to taste
freshly ground pepper, to taste
1 large
tomato, peeled, seeded, diced
1/2 small
red onion, minced
2 Tbsp
fresh basil, chopped
1 Tbsp
fresh flat leaf parsley, chopped
1/4 c
olive oil, extra virgin
2 tsp
sherry vinegar, or to taste


1Pick over and discard any misshapen beans and stones.
2Rinse the beans and drain.
3Place in a bowl, add water to cover generously and let soak overnight. Drain the beans and rinse.
4Put the beans in a pressure cooker and add the yellow onion, crushed garlic and bay leaf.
5Add water according to the manufacturer's instructions.
6Cover and cook on high for 6 minutes.
7Let the cooker cool for 20 minutes, then release the pressure according to the manufacturer's instructions.
8Transfer the beans and their cooking liquid to a large bowl, season with salt and let cool until just warm.
9Remove the yellow onion, garlic and bay leaf and discard, then drain the beans.
10Transfer to a serving bowl and add the tomato, red onion, minced garlic, basil, parsley, olive oil and vinegar.
11Stir gently and season with salt and pepper.
12Serve immediately.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: American