Mediterranean White Bean Salad

Summer official uniform, Mediterranean White Bean Salad

Twenty-five years ago, our dear friend Georgia Contas — one of the most elegant and gracious hostesses we know — invited us to her home in Connecticut and served this beautiful salad. We fell in love with it instantly, and it’s been a summer staple in our home ever since.

It’s wonderfully easy to prepare and requires no cooking at all, yet it’s deeply satisfying, bringing together so many flavors in one simple dish. A real treat.

This recipe is part of a repertoire we’re happy to share with you. Make it once, and we promise — you’ll be making it again and again.

Difficulty: Easy
Preparation Time: 20 minutes (plus overnight soaking if using dried beans)
Yield: Serves 4 generous portions (a piece of French baguette is mandatory!)

INGREDIENTS

For the salad:

250 Gr. Dried white beans (or one 540mL can of white beans, drained and rinsed)
1 small red onion, finely chopped
1 large tomato, finely chopped (or 7–8 cherry tomatoes, quartered)
1 cup arugula (or lamb’s lettuce)
A handful of fresh basil leaves, roughly chopped
Salt and pepper, to taste
½ cup French vinaigrette (recipe below)

For the French vinaigrette:

1 garlic clove, finely minced
1 tablespoon Dijon mustard
½ cup extra virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon sugar

PREPARATION

It really couldn’t be easier.

If using dried beans: Place the beans in a bowl and cover with cold water. Let soak overnight. Drain, rinse, and cook in fresh water for about 45 minutes, until tender.
Alternatively, cook in a pressure cooker for 10–12 minutes — my preferred shortcut. That’s it, that easy.

If using canned beans: Simply rinse under cold water and drain well.

Pour the beans into a large bowl and add the onion, tomato, basil, and arugula.

Pour the vinaigrette over the salad and toss well to combine. Season with salt and pepper to taste.

Serve with a glass of white wine and a piece of baguette, and enjoy a glorious summer day.

For the vinaigrette

Combine all ingredients in a jar with a tight-fitting lid.

Seal and shake vigorously for about a minute, until emulsified.

Pour over the salad just before serving and toss to combine and don’t forget the French Baguette !