White bean and olive salad with fresh herbs

White beans are a cheap, versatile ingredient for the beginners out there.

By France Morissette and Joshua Sprague,?Beyond the Peel / July 7, 2013

A quick, tasty and filling salad for the summer.

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I put on a batch of beans recently on a stormy night (sounds scary, right?). I made a triple batch so that I could freeze the extra portions. Having them on hand is a huge time saver and it doesn?t take any more time to cook two cups as it does to?cook one.

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Beyond The Peel

Cookbook author, France Morissette, and her husband Joshua Sprague believe that healthy food should be uncompromising when it comes to flavor. They creatively explore the world of natural, whole foods, leaving no stone unturned in their quest to create mouth watering, flavor packed, whole food meals. Through stories, photos, recipes and their online show Beyond The Peel TV, they're on a mission to help you eat healthy and enjoy every last bite in the process.

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You can always use white beans in a jar or even canned beans, if you?re just?getting started?with whole foods and are working your way up to making them yourself. If you?re interested in learning how, here?s an?easy video?on how to make them at home for pennies in comparison to the precooked ones.

The first time I served this salad it was on a bed of thinly sliced zucchini (I used a carrot peeler, but for more than 1 person a?mandoline?would be faster) drizzled in olive oil and a squeeze of lemon juice and?fresh?ground?pepper. Today I enjoyed it on a bed of freshly picked spinach from the garden toasted in a Tuscan Herbed Olive Oil and Sicilian Lemon White Balsamic (thanks Tina for the lovely present). Or try it on sliced tomatoes or with steamed?green?beans?even. And if you?re into bread, it would make an exceptional topping of toasted sourdough as an appetizer?

White bean?and olive salad with fresh herbs
Serves 2-3 (depending on size of appetite) Double as required.

1 1/2 cups cooked white beans, navy or cannellini beans

1 cup chopped fresh parsley

1/2 cup chopped fresh basil

1/4 cup kalamata olives, sliced

1 1/2 tablespoon olive oil

1 teaspoon red wine vinegar

1/4 teaspoon salt

Salt and pepper to taste

Put all the ingredients in a medium sized?bowl. Mix to combine. Season with any additional salt and pepper to taste.

Optional Additions:

1 tablespoon lemon juice, tomatoes, red peppers, zucchini, spinach or?arugula.

Related post on Beyond the Peel: What to do with Radishes and Fresh Fennel

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