Bean salad recipe is an excellent picnic salad because you can make it a day ahead. It is so dead easy, and it’s good protein too. It can also be put together at the last minute with basic pantry items; the extra time just gives the flavors more time to sink into the bean salad recipe. If you have fresh herbs available you can use those, if not you can use dry herbs de Provence work well too.
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White Bean Salad
Prep time: 5 minutes
If you want to serve a large group, you can easily increase (double or triple) the ingredients.
- 5-ounce one can white beans, drained
- 2 tablespoon chopped red onion
- 1 squeeze of lemon juice
- 2 tablespoon wine vinegar
- 1 tablespoon virgin olive oil.
- ½ teaspoon dry herbs de Provence
- Salt and freshly ground pepper to taste
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First chopped the onion, squeeze of lemon juice over it and let it sit aside while prepping the other ingredients. This will take the edge off the onion.
Mix all ingredients into a serving dish. You can serve immediately if you want, but if you chill for a few hours, the flavors will come together better. You can save refrigerator for a couple of days.
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