Marinated White Bean Salad with Garlic & Herb Vinaigrette
- 27 Oct, 2025
- Posted by: Julia Heffelfinger
Marinated White Bean Salad with Garlic & Herb Vinaigrette
Rated 5.0 stars by 1 users
Category
salad
Servings
6-8/Makes about 8 cups
This bright, briny bean salad proves that pantry staples can deliver serious flavor. Cannellini beans marinate in Terrapin Ridge Farms’ Garlic & Herb Vinaigrette with roasted red peppers, olives, pepperoncini, and capers for a savory, tangy bite. Spoon it over olive oil–fried bread, toss it with greens, or fold it into warm grains like farro or brown rice. Simple, flexible, and endlessly riffable—this is one of those recipes you’ll find yourself making on repeat.
Author:Julia Heffelfinger
Ingredients
Two 15-oz cans cannellini beans, rinsed, drained, and patted dry with paper towels
1 cup drained canned quartered artichoke hearts
½ cup diced roasted red pepper (about 1 pepper)
½ cup thinly sliced celery (about 1 rib)
½ cup pitted Castelvetrano olives, halved
½ cup thinly sliced red onion
¼ cup thinly sliced pepperoncini
1 Tbsp drained capers
½ cup Terrapin Ridge Farms Garlic & Herb Vinaigrette, plus more as needed
Kosher salt and freshly ground black pepper
½ cup chopped fresh herbs, such as Italian parsley, dill, chives, bright green celery leaves, and/or oregano
Directions
In a large bowl, gently toss beans with artichoke hearts, roasted red pepper, celery, olives, red onion, pepperoncini, capers, and the Garlic & Herb Vinaigrette. Season with salt and pepper and add more vinaigrette, if needed. Fold in the fresh herbs.
Let the salad marinate for at least 15 minutes at room temperature or up to 1 week in the refrigerator.
MAKE AHEAD White bean salad can be stored in an airtight container and refrigerated for up to 1 week.
Questions about this recipe?
Email Us
