This quick bean salad dressed with olive oil, lemon juice, and fresh herbs is one of Will Owen’s most successful recipes, and it’s incredibly flexible. Vary the herbs to suit your mood, substitute some nice vinegar for the lemon juice, and with each combo you’ve got a whole different salad.

4 15-oz cans beans (cannelini, navy, pinto, or a mixture)
1 small onion, chopped fine
1 minced or pressed clove of garlic
juice of one lemon, or to taste
chopped herbs of your choice
good olive oil
salt and pepper to taste

Rinse and drain beans; shake in a colander to dry. Add onion, garlic, lemon juice, and chopped herbs. Pour and stir in oil until beans are glistening (but don’t drown them in oil). Adjust lemon juice and seasoning to taste. Keeps well for a few days refrigerated.

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Bean salad

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