Ina Garten White Bean Salad

This Ina Garten white bean salad is a hearty and flavorful recipe, which uses cannellini beans and sun-dried tomatoes for a savory, protein-packed dish. It’s a healthy salad recipe, great for make-ahead lunches or light dinners, ready in about 1 hour and 25 minutes.

Ina Garten White Bean Salad Ingredients

• ¾ pound dried cannellini beans
• 2 tablespoons plus ½ cup good olive oil
• 1 red onion, halved lengthwise and sliced into ¼-inch-thick half-rounds
• 2 ounces sun-dried tomatoes in oil, drained and small-diced
• 4 teaspoons minced garlic (4 cloves)
• 2 teaspoons minced fresh rosemary leaves
• ¼ teaspoon crushed red pepper flakes
• 2 ounces thinly sliced prosciutto, small-diced
• 1 teaspoon grated lemon zest
• ¼ cup freshly squeezed lemon juice (2 lemons)
• Kosher salt and freshly ground black pepper
• 2 ounces baby arugula

How To Make Ina Garten White Bean Salad

1. Soak the beans: Place dried cannellini beans in a large bowl with water covering them by 2 inches. Refrigerate overnight.
2. Drain and rinse: The next day, drain the beans and rinse them with cool water.
3. Cook the onion: Heat 2 tablespoons olive oil in a large pot over medium-low heat. Sauté red onion for 7–9 minutes until softened.
4. Boil the beans: Add soaked beans to the pot with enough water to cover by 3 inches. Bring to a boil, skim foam, then simmer for 45 minutes or until tender.
5. Prepare aromatics: In a separate sauté pan, heat ½ cup olive oil over medium heat. Add sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto. Cook 4–5 minutes until fragrant.
6. Combine and cool: Mix the aromatic oil with drained beans and onions. Let cool for about 10 minutes.
7. Season and finish: Stir in lemon zest, lemon juice, salt, and pepper. Top with baby arugula before serving warm or at room temperature.

Recipe Tips

• Do I need to soak cannellini beans overnight? Yes, soaking ensures they cook evenly and reduces cooking time.
• Can I use canned beans instead of dried? Yes, but rinse and drain them well; cooking time will be shorter.
• What can I substitute for prosciutto? Omit for a vegetarian version or use crispy pancetta for similar flavor.
• How do I know when beans are done? They should be tender but not mushy; taste test after 40–45 minutes.
• Can I serve this salad cold? Yes, it tastes great warm, room temperature, or chilled.

What To Serve With Ina Garten White Bean Salad

This salad works well as a side or light meal with:

• Grilled chicken or fish
• Crusty bread or focaccia
• Roasted vegetables
• A simple green salad
• Charcuterie boards

How To Store Ina Garten White Bean Salad

Refrigerate: Store in an airtight container for up to 3 days. Stir before serving to redistribute dressing.

Freeze: Not recommended—beans and arugula lose texture when frozen.

Ina Garten White Bean Salad Nutrition Facts

• Calories: 160 kcal
• Protein: 7g
• Fat: 10g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this salad ahead of time?
Yes, prep everything except arugula; add it just before serving for freshness.

What can I use instead of cannellini beans?
Great Northern beans or navy beans are excellent alternatives.

Is this recipe gluten-free?
Yes, it’s naturally gluten-free when using gluten-free prosciutto and sun-dried tomatoes.

Try More Recipes:

• Ina Garten Feta Watermelon Salad
• Ina Garten New York Cheesecake
• Ina Garten Marinated Flank Steak