White bean salad from How to Cook Everything: Simple Recipes for Great Food (page 110) by Mark Bittman

  • thyme
  • shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute marjoram or sage for thyme, scallions for shallots, and sherry or other vinegar for balsamic.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute marjoram or sage for thyme, scallions for shallots, and sherry or other vinegar for balsamic.

  • Zormasa on May 19, 2024

    This recipe is really delicious and also versatile. I used a can of white beans and a can of garbanzos, because that’s what I had. I used leeks for the allium. I ended up adding another can of garbanzos. I might skip the step of heating next time. The one can of white beans I had just turned to mush.

  • clcorbi on January 30, 2017

    I love this salad. The recipe is super-simple, but the proportions of olive oil to vinegar and mustard are perfect, to my taste. This recipe is also super versatile--although I prefer it with shallots, really any type of onion or scallion will work, and basically any dried or fresh herb will be tasty. I omit the red bell pepper because I never have portions of bell peppers laying around. I also always make a half-recipe so that I can use only 1 can of beans, but I imagine homemade cooked beans would really put this salad over the top.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.