White Bean Salad with Kalamata Olives and Snap Peas

I came up with this one tonight and it was a huge hit with my family. If you keep the vinaigrette on hand and used canned beans, this salad can be done in 10 minutes.

White Bean Salad with Kalamata Olives and Snap Peas

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup white beans, soaked overnight, or 2 cans white cannelini beans, drained and rinsed

  • 3

    cups water (if using dried beans)

  • 1

    large stalk celery, chopped

  • 12

    About 12 kalamata olives, preferably already pitted to avoid work, chopped

  • 12

    About 12 snap peas, chopped

  • 1

    shallot, minced

  • ¼

    cup vinaigrette (see recipe below)

  • salt and pepper, to taste

  • Vinaigrette: In a glass jar with fitted lid, add 6 tbsp olive oil, 3 tbsp rice wine vinegar, 1.5 tsp maple syrup, 1.5 tsp dijon mustard, 1 clove crushed garlic, salt and pepper. Shake vigorously. You'll use about ⅓ of this recipe for the bean salad. This dressing keeps well on the counter and can be used as a dressing for any salad recipe or green salad.


In 3 cups boiling water, add 3/4 tsp salt and beans. Maintain a steady boil for about 1 hour or until beans are soft. Drain the beans and place in large salad bowl. If using canned beans, simply drain, rinse and add to bowl. Add all ingredients and toss with vinaigrette. Salt and pepper to taste. Can serve immediately or place in refrigerator and allow to marinate for best flavor.


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