15-Minute Warm Tuscan White Bean Salad with Lemon
A bright, herbaceous white bean salad finished with a zesty lemon vinaigrette and finished with Parmesan. Warm white beans and tomatoes are tossed with a whisked dressing of olive oil, lemon juice, fresh chives, and Mediterranean herbs including thyme and rosemary. Serve as a side dish alongside grilled chicken or fish, or as a light main course for lunch. The combination of fresh herbs and citrus makes this a refreshing option for warm-weather meals.
Ingredients
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 tbsp fresh chives, snipped
- 1 tbsp flat leaf parsley, dried
- 2 tsp Mediterranean herb and salt blend
- 1 ½ tsp dried thyme
- 1 tsp garlic, minced
- ½ tsp black pepper, coarse ground
- ½ tsp dried rosemary, crushed
- 2 can (15 oz) white beans, drained and rinsed
- 1 cup tomatoes, diced
- 3 tbsp Parmesan cheese, grated
Instructions
- 1
Whisk together oil and lemon juice until blended.
- 2
Add chives, parsley, Mediterranean herb and salt blend, thyme, garlic, black pepper, and rosemary to the oil mixture; stir well and set aside.
- 3
Combine beans and tomatoes in a large skillet over medium heat.
- 4
Cook 5 minutes, stirring occasionally, until heated through.
- 5
Remove from heat and pour vinaigrette over bean mixture; add 2 tablespoons Parmesan and toss gently.
- 6
Transfer to serving bowl and sprinkle with remaining 1 tablespoon Parmesan before serving.
Tips
Whisk the vinaigrette vigorously to emulsify the oil and lemon juice, creating a more cohesive dressing that coats the beans evenly.
Warm the beans gently and avoid overcooking; they should be heated through but still maintain their shape and texture.
Good to Know
Refrigerate in an airtight container for up to 3 days. The salad can be served cold or reheated gently.
Prepare vinaigrette up to 1 day ahead. Warm bean mixture on the day of serving and add dressing just before serving to prevent beans from becoming mushy.
Serve warm or at room temperature as a side dish with grilled vegetables, roasted chicken, or crusty bread. Pairs well with a crisp white wine.
Common Mistakes
Do not skip rinsing canned beans to avoid excess sodium and starchy residue.
Do not overcook the warm bean mixture to avoid mushy texture.
Do not add vinaigrette until just before serving to prevent beans from absorbing too much liquid and becoming soggy.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, prepare the vinaigrette up to 1 day in advance. Warm the beans and tomatoes on serving day, then toss with dressing just before eating to maintain texture and prevent the beans from becoming mushy.
Can I serve this cold?
Yes, this salad is equally delicious served at room temperature or chilled. Let it cool after mixing with vinaigrette, or chill for up to 2 hours. Taste and adjust seasoning before serving cold.
What if I don't have Mediterranean herb blend?
Combine equal parts dried oregano, basil, and marjoram, or use Italian seasoning. Use 2 teaspoons total as a substitute, adjusting salt separately if your blend contains salt.