Marinated White Bean Salad

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4.84 from 18 votes

There's nothing quite like this Marinated White Bean Salad! Featuring tender and creamy white beans, a sweet and zesty balsamic dressing, fresh herbs, and chopped tomatoes, this dish is warm weather cooking at its finest. Serve it as a light main dish or hearty side for rave reviews.

Prep Time10

Cook Time30

Instant Pot Pressurizing and De-Pressurizing Time20

Total Time1

Course: Salad, Side Dish

Cuisine: Mediterranean

Keyword: Mediterranean white bean salad, white bean salad, white bean salad recipe

Servings: Servings

Author: Jenné Claiborne

Equipment

Instant Pot Optional. Stove top instructions provided above.

Ingredients

1 lb dry white beans such as Royal corona, cannellini, or navy beans, soaked overnight
2 dried bay leaves
1 tsp dried thyme
2 tbsp apple cider vinegar
2 tbsp balsamic vinegar
2 tbsp maple syrup or agave syrup
¼ cup extra virgin olive oil
½ medium red onion thinly sliced
2 cloves garlic minced
4 ripe Roma tomatoes chopped
½ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tsp sea salt plus more to taste
1 tsp freshly ground black pepper

Instructions

Place the dried beans in a large bowl and cover with fresh, cold water. Soak the beans at room temperature for 8 hours or overnight.
Drain the beans in a colander and add them to the Instant Pot. Add 6-8 cups of water, or enough to cover the beans with about an inch of water. Stir in the dried bay leaves and thyme.
Pressure cook the beans on high for 20 minutes if using Great Northern or navy beans, 25 minutes for cannellini beans, or 30 minutes for Corona beans. Natural-release the pressure.
Carefully drain the hot beans and let them cool to room temperature.
In a large mixing bowl, whisk the red wine vinegar, balsamic vinegar, maple syrup, and olive oil until well combined and emulsified.
Add the cooled beans, chopped tomatoes, fresh herbs, salt, and pepper to the mixing bowl with the dressing. Gently toss until well combined.
Season the salad to taste with more salt and vinegar. Cover the bowl and refrigerate the bean salad for at least 1 hour, but up to 1 day. The longer the salad marinates, the more flavorful it will become.

Video

Notes

Storage directions. Cover the salad securely or transfer it to an airtight container and refrigerate for up to 5 days. It does not freeze well.

Recipe Pro-Tips

Choose the best beans. They really do result in the best white bean salad! If you can get your hands on Royal Corona beans, they are the best option. Otherwise, Great Northern, Cannellini, or navy beans are delicious alternatives.

Good ingredients. While we are on the topic, quality supporting ingredients — such as tomatoes, balsamic, and extra virgin olive oil — seal the deal on this salad's all-star status.

Cool the beans to room temperature. Hot beans can absorb too much of the dressing, throwing off the consistency and making the salad mushy. For the best results, cool them completely before adding. To cool them quickly, spread the beans out on a small sheet pan or large plate and refrigerate for 15 to 30 minutes.

Marinate! This white bean salad recipe only gets better with time, so marinating is a must! At the very minimum, cover and refrigerate the salad for at least an hour, but ideally overnight.

Nutrition