Green and White Bean Salad

Green and White Bean Salad

Green and White Bean Salad

This salad is great to make if you know you will have a busy week. It is so easy to pull together and if you add some cooked chicken, salmon or tuna, you’ll have a hearty lunch time meal! It will keep a few days in the fridge and is great as a cold side dish when it’s hot outside. You can also vary the ingredients by adding things that you like: tomatoes, leftover corn from corn on the cob, the possibilities are endless! This is a real “no patchke, no fuss” salad.  Any leftover dressing can be used on another salad during the week.



½ -1 tsp. Dijon mustard (use ½ tsp. if you want less Dijon flavor)

2 Tbls. lemon juice

1 Tbls. white wine (dry, not sweet)

¼ tsp. salt

½ tsp. sugar

¼ cup olive oil


Combine mustard, lemon juice and white wine in a shallow bowl with wire whisk; gradually add olive oil, whisking continuously, adding seasonings at the end.



3 cups French cut frozen green beans

1 cup water

½ of a 15 oz. can cannellini beans, rinsed and drained

2 Tbls. chopped fresh chives

¼ tsp. dried thyme

¼ tsp. lemon zest

Shake of garlic powder (optional)

½ of a 2.25 oz. can sliced black olives, drained (optional)


  1. Microwave green beans in 1 cup water in covered microwave safe dish on high for 7 minutes (8 minutes if you like them softer); drain and slightly cool; set aside.
  2. In medium size bowl, mix green beans, cannellini beans, chives, seasonings and olives (if using); add in half of dressing and mix well; add more dressing if you want a stronger flavor.

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