White Bean Salad

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I didn’t make it to the pot-luck dinner party where this salad was served.  But for weeks afterwards, people talked about how good it was. So, this week I got around to making it, and they were right.  It is fairly easy, and it is delish.  I think you’ll agree with me and my friends.  I want to thank Heather and Shawn from my 6 a.m. workout class for providing the recipe.


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 – 1 pound white beans, soaked

 – 6 cups chicken stock

 – 3 carrots, chopped

 – 2 bay leaves

 – 2 cloves garlic

 – 1 1/2 teaspoons dijon mustard

 – 1 1/4 cup olive oil

 – 1/3 cup fresh lemon juice

 – 1 red onion, chopped

 – 12 ounces crumbled feta cheese

 – 1/2 cup pine nuts

 – 1 bunch chopped fresh parsley




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– Cook beans in the chicken stock with the carrots and bay leaves till tender.  Drain.


 – Make a dressing using the garlic, mustard, lemon juice and oil.


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 – Mix drained beans with dressing and add onion, feta, pine nuts and parsley.



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 – Cool for a few hours before serving so flavors can blend.



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Have a great week-end.


Take care.

Linking to Feathered Nest Friday



  1. says

    That recipe looks delicious! I had to stop by and tell you what a blessing you were to me this morning! Your sweet comment made my entire week! Thank you, thank you!

    Thanks for the inspiration.

  2. says

    Wow. This looks amazing and sounds like it is healthy. Would be a great with grilled fish or chicken or some other salads. I’ll have to try it. Thanks for sharing it.