Bring this bean salad to a summer potluck or Labor Day gathering for a healthy side dish. Bonus: You’ll satisfy the vegetarians and vegans at the party!
By Kirsten Johnson
By this point in the summer, you might be getting tired of the same old pasta and potato salads you see at every barbecue. Bring this bean salad dish to your neighbor’s annual Labor Day party, and you will surprise everyone’s taste buds while getting in good with the vegetarians and vegans.
Bean salads are a great way to bring something a little lighter to a backyard bash, balancing out some of the more indulgent treats you might sample. If you’re dairy-free, vegetarian or vegan, this ensures you’ll have something filling and tasty to eat, while contributing something everyone will love.
You could substitute other beans into the recipe, but I prefer cannellini beans, also known as white kidney beans. They are combined with tomatoes, red onion, fresh parsley and the salty, tangy pop of flavor that capers bring for a bright and fresh addition to any picnic table. Added bonus: No dairy or mayo to worry about sitting outside for a long time.
White Bean Salad
Prep time: 15 minutes
1 garlic clove, minced or grated with a microplane
3 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
2 tsp. capers, drained and chopped (or more to taste)
1 pint of grape tomatoes, halved or other tomatoes of choice sliced or chopped
2 15 oz. cans of cannellini beans, drained and rinsed
½ of a small red onion, cut in half and thinly sliced (about ½ cup)
¼ cup flat-leaf parsley, chopped
salt and pepper to taste
Whisk together garlic, olive oil, red wine vinegar and chopped capers. Season with salt and pepper. Add rest of the ingredients and toss to coat. Taste and add more salt and pepper or vinegar to taste.
Kirsten Johnson moved to Metro Detroit 10 years ago and launched her personal chef business, Fresh Chef Detroit, three years later. She cooks for individuals and families throughout the metro area, including weekly personal chef services, dinner parties, small events and private dinner services. She also is available as a chef for those in Detroit for work, including business travelers, actors and other performers, as well as accompanying clients on their travels. While she cooks anything and everything from around the globe, she specializes in vegetarian, vegan and restricted diets. Find her on Facebook or Instagram @freshchefdetroit to check out what she’s cooking up for people this week.