Ina Garten White Bean Salad is made with dried cannellini beans, olive oil, red onion, sun-dried tomatoes, rosemary leaves, prosciutto, lemon zest, lemon juice, and baby arugula. This easy White Bean Salad recipe creates a tasty and healthy salad that takes about 12 hours (including overnight soaking) to prepare and can serve up to 6 people.
? Why You’ll Love This White Bean Salad Recipe:
- Fresh and Flavorful: The combination of fresh rosemary, lemon zest, and garlic brings a vibrant and fresh taste that’s hard to resist.
- Healthy Ingredients: Packed with protein-rich white beans and nutrient-dense arugula, this salad is not only tasty but also good for you.
- Versatile Dish: Perfect as a side dish or a light main course, this salad is versatile and can fit into any meal.
- Easy to Make: Despite its gourmet taste, this salad is surprisingly easy to prepare, making it accessible for cooks of all skill levels.
? Ina Garten White Bean Salad Ingredients
- 3/4 pound dried cannellini beans
- 2 tablespoons plus 1/2 cup good olive oil
- 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
- 2 ounces sun-dried tomatoes in oil, drained and small-diced
- 4 teaspoons minced garlic (4 cloves)
- 2 teaspoons minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 2 ounces thinly sliced prosciutto, small-diced
- 1 teaspoon grated lemon zest
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Kosher salt and freshly ground black pepper
- 2 ounces of baby arugula
? How To Make Ina Garten White Bean Salad
- Soak Beans: Place the beans in a large bowl with enough water to cover by two inches the night before. Rest in the fridge overnight. Cover the bowl if necessary.
- Prepare Beans: Drain the beans the following day, rinse them with cool water, and drain again.
- Cook Onion: In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Sauté the red onion for 7–9 minutes over medium-low heat, until it wilts.
- Boil Beans: Add the beans to the pot with enough water to cover by three inches. Bring to a boil, skim off any froth, and reduce to a gentle simmer for 45 minutes or until the beans are tender.
- Sauté Aromatics: In a 10- to 12-inch sauté pan, heat the 1/2 cup of olive oil over medium heat. Stir in the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto. Cook for 4 to 5 minutes, until aromatic.
- Combine: Gently add the hot oil mixture to the warm drained beans and onions, mixing thoroughly. Allow to cool for about 10 minutes.
- Season: Stir in the lemon zest, lemon juice, 2 teaspoons of salt, and 1 teaspoon of black pepper while the mixture is still warm.
- Garnish and Serve: Top with baby arugula, transfer to a wide, shallow serving bowl, check the seasoning, and serve warm or at room temperature.
? Recipe Tips
- Soak Beans Overnight: Put the beans in water the night before to make them cook better.
- Keep Heat Medium: When cooking the onion and other small ingredients, use medium heat so they don’t burn.
- Use Fresh Lemon: Always use juice from a fresh lemon for a better taste.
- Cut Everything the Same Size: Make sure the tomatoes, meat, and onions are cut the same small size so every bite tastes the same.
- Add More Salt or Pepper if Needed: Taste your salad after mixing everything. Add more salt or pepper if it needs more flavor.
? What To Serve With White Bean Salad?
White Bean Salad pairs well with grilled chicken, seared steak, roasted pork, or baked fish. It also can be served alongside a crusty baguette, garlic bread, simple pasta dishes, or a fresh fruit platter for a delicious meal.
? How To Store Leftovers White Bean Salad?
- Refrigerate: Store the salad in an airtight container in the refrigerator for up to 3 days.
- Freeze: It’s not recommended to freeze this salad due to the texture of the ingredients like arugula and tomatoes which may become soggy when thawed.
FAQs
Can I Use Canned Beans Instead Of Dried?
Yes, you can use canned cannellini beans. Use three 15-ounce cans, rinsed and drained, as a substitute for the dried beans.
How Do I Make Sure The Beans Are Cooked Perfectly?
Beans are done when they are tender and creamy inside. Start checking for doneness after about 30 minutes of simmering.
Can I Prepare This Salad Ahead Of Time?
Yes, you can prepare this salad a day in advance. Store it in the refrigerator and add the arugula just before serving to keep it fresh.
Why Is It Important To Rinse The Beans After Soaking?
Rinsing removes the sugars released into the water that can cause gas.
Ina Garten White Bean Salad Nutrition Facts
- Calories 160
- Calories from Fat 45
- Total Fat 5g
- Saturated fat 1g
- Sodium 85mg
- Carbohydrates 24g
- Net carbs 20g
- Fiber 4g
- Sugar 0g
- Protein 5g
Try More Ina Garten Recipes:
- Ina Garten Lobster Pasta Salad
- Ina Garten Orzo Salad With Shrimp
- Ina Garten Pomegranate Salad
- Ina Garten Grilled Panzanella
Ina Garten White Bean Salad
Description
Ina Garten White Bean Salad is made with dried cannellini beans, olive oil, red onion, sun-dried tomatoes, rosemary leaves, prosciutto, lemon zest, lemon juice, and baby arugula. This easy White Bean Salad recipe creates a tasty and healthy salad that takes about 12 hours (including overnight soaking) to prepare and can serve up to 6 people.
Ingredients
Instructions
- Soak Beans: Place the beans in a large bowl with enough water to cover by two inches the night before. Rest in the fridge overnight. Cover the bowl if necessary.
- Prepare Beans: Drain the beans the following day, rinse them with cool water, and drain again.
- Cook Onion: In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Sauté the red onion for 7–9 minutes over medium-low heat, until it wilts.
- Boil Beans: Add the beans to the pot with enough water to cover by three inches. Bring to a boil, skim off any froth, and reduce to a gentle simmer for 45 minutes or until the beans are tender.
- Sauté Aromatics: In a 10- to 12-inch sauté pan, heat the 1/2 cup of olive oil over medium heat. Stir in the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto. Cook for 4 to 5 minutes, until aromatic.
- Combine: Gently add the hot oil mixture to the warm drained beans and onions, mixing thoroughly. Allow to cool for about 10 minutes.
- Season: Stir in the lemon zest, lemon juice, 2 teaspoons of salt, and 1 teaspoon of black pepper while the mixture is still warm.
- Garnish and Serve: Top with baby arugula, transfer to a wide, shallow serving bowl, check the seasoning, and serve warm or at room temperature.
Notes
- Soak Beans Overnight: Put the beans in water the night before to make them cook better.
- Keep Heat Medium: When cooking the onion and other small ingredients, use medium heat so they don’t burn.
- Use Fresh Lemon: Always use juice from a fresh lemon for a better taste.
- Cut Everything the Same Size: Make sure the tomatoes, meat, and onions are cut the same small size so every bite tastes the same.
- Add More Salt or Pepper if Needed: Taste your salad after mixing everything. Add more salt or pepper if it needs more flavor.
Ina Garten White Bean Salad, Ina Garten Cannellini Bean Salad, Barefoot Contessa White Bean Salad, Barefoot Contessa Cannellini Bean Salad