Recipe from Monica Pileggi
I made this salad for the Ladies of the Lakes pool party, 16 June 2026. I followed this recipe with some additions: https://www.fifteenspatulas.com/herb-lemon-white-bean-salad/
Serves 4
Ingredients
5 T extra virgin olive oil
2 T freshly squeezed lemon juice
zest of 1 lemon
1 clove garlic pressed [minced]
1/2 t kosher salt
1/8 t black pepper
2 15oz cans of cannellini beans rinsed and drained
1/4 c chopped parsley
1/4 c finely chopped red onion
1 T minced fresh rosemary
Instructions
In a large mixing bowl, whisk to combine the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.
Add the remaining ingredients and mix well. Try to let the salad sit in the fridge for at least an hour before serving, to let the flavors meld together.
My notes:
This recipe definitely serves more than four people. For our pool party, I used three cans of beans and adjusted the other ingredients. I also added:
1 T each Red wine vinegar and Dijon for the dressing1/4 cup Kalamata olives, quartered
About a tablespoon of lemon infused oil
One large celery stalk, chopped small
I prepared the salad the day before serving to let the flavors meld.
Ingredients
2 T freshly squeezed lemon juice
zest of 1 lemon
1 clove garlic pressed [minced]
1/2 t kosher salt
1/8 t black pepper
2 15oz cans of cannellini beans rinsed and drained
1/4 c chopped parsley
1/4 c finely chopped red onion
1 T minced fresh rosemary
1 T each Red wine vinegar and Dijon for the dressing
About a tablespoon of lemon infused oil
One large celery stalk, chopped small
I prepared the salad the day before serving to let the flavors meld.