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Warm White Bean Salad

Warm White Bean Salad

A filling and hearty bean salad that can be adapted for vegetarians or served as a meat main dish or side. Served warm it is comforting and delicious.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 quarts Water
  • 1/2 pound Brussel sprouts, butt-end removed, halved
  • 2 teaspoons olive oil
  • 1 cup Red onion, sliced into thin strips
  • 1/2 teaspoon Garlic, minced
  • 3 Tablespoons Chicken or vegetable broth
  • 1 Tablespoon white wine vinegar
  • 2 cups Great Northern white beans, cooked
  • 2/3 cup California Ripe Olives, halved
  • 2 teaspoons Sage, chopped
  • 1 1/2 teaspoons Lemon zest, chopped
  • 1/2 teaspoon Salt
  • pinch Black pepper, ground


1 Bring water to a boil in a large saucepot. Add brussel sprouts and cook for 3-5 minutes until bright green and just tender.
2 Drain well. Heat olive oil in a large sauté pan over medium-high heat.
3 Add well-drained sprouts and red onions and cook for 3-4 minutes, stirring occasionally, until sprouts are golden and onions are tender.
4 Add garlic and cook for one more minute. Turn heat down to low and pour in chicken broth and vinegar.
5  Stir in remaining ingredients and cook until heated through.

Source: California Olive

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