One of my favorite beans is the navy bean. I make a lot of bean salads with them because there is no vegetable and no herb that don’t pair well with them. Unlike many other beans they have a mild presence which I find charming.
I nearly always add feta to my bean salads but this one is so good just as it is, so tangy and flavorful, that I didn’t miss the cheese for a second. Considering that I think life without cheese isn’t worth living, that’s saying a lot.
Summer White Bean and Basil Salad Recipe
Trim the ends off the green beans and cut them in half. Steam the beans just until tender (this usually takes 3-5 minutes).
Put the navy beans into a medium sized bowl and pour the dressing into them,
mixing very well. Stir in the steamed green beans and the onion.
You can eat this right away but it’s best if you let it sit for at least an hour so that the beans can marinate in the dressing for a while.
Recipe Notes: You can add other summery things to this salad such as cucumbers, tomatoes, or feta cheese. If you add tomatoes to it I suggest you only add it to portions you are certain to eat the same day. Tomatoes don’t fare well cut in salads and kept overnight in the fridge. You can use great northern or cannellini beans in place of the navy beans.
This recipe is gluten free: provided you use only gluten free vinegar in the dressing.
This recipe is vegan.