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Photo Credit: Elizabeth Newman

Lemony White Bean Salad

This light and flavorful lunch stars the humble white bean, an ingredient that is celebrated all throughout Tuscany. It's a perfect salad to quickly throw together on a warm day.
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Lemony White Bean Salad

Prep Time

5 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Lemony White Bean Salad

Ingredients

    For The Salad:

  • 5 packed cups (5 ounces arugula)
  • 1 15-ounce can cannellini or great Northern beans, rinsed and drained
  • 1/2 small red onion (thinly sliced)
  • 3 tablespoons capers (rinsed and drained)
  • For The Dressing:

  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon zest
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Instructions

  1. Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
  2. Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
  3. Pour the dressing over the salad and toss well to coat. Serve.
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2 reviews & comments

  • Author's avatar image
    Blair

    I made this lemony white bean salad as a side to an Italian meat and sausage pie I served to our dinner club for 12 guests. It was the perfect compliment, and so easy to prepare. It is very light but flavorful. The maple syrup in the dressing adds the perfect sweetness. We also love capers, so I used the large capers.
    My spouse and I had it again for light dinner another evening as our entre with some homemade sourdough bread. This is a keeper salad recipe that is different from the traditional salads we all eat! Giada hit a home run with this one!

  • Author's avatar image
    Margaret Burd
    ★★★★★
    ★★★★★

    This recipe is in the “Weeknights with Giada” cookbook, which we have had for several years. I had not made this recipe until tonight and it was delicious! We look for meals that are quick for weeknights, but also meat-free during Lent. This salad was so good, perfect Lenten Friday leftovers. I will add that I was skeptical about the maple syrup in the dressing, but Giada is not steering us wrong! Amazing! (P.S.- we don’t like capers, so I used Kalamata olives- great sub.)

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