Creamy bean salad with herb dressing

February 2, 2021

By  Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine


For salad:

  • 1 15 oz can white beans like cannellini or great northern, drained and rinsed
  • 1 small cucumber, diced
  • 1 roma tomato, diced
  • 1/4 cup diced red onion or shallot

For the dressing:

  • 1 lemon juiced
  • 1 cup fresh herbs, such as cilantro, parsley, thyme, basil, rosemary, a
  • mixture
  • 1/4 – 1/3 cup olive oil
  • 1 clove garlic
  • Salt and pepper to taste

Optional: Greens, Focaccia


1. Combine all the beans, cucumber, and tomatoes.

2. Blend or whisk together the dressing ingredients, taste and adjust seasoning as you see desire.

3. Toss 1/2 the dressing with beans adding more if you desire.

4. Serve beans with greens and/or focaccia if desired.