White Bean Salad with Mint and Red Onion

White Bean Salad with Mint and Red Onion
Photo by Scott Phillips


  • 2 Tbs. extra-virgin olive oil
  • 1 15-oz. can white beans, drained and rinsed (like Great Northern or cannellini)
  • 3 Tbs. sherry vinegar
  • ½ cup small-diced red bell pepper
  • Kosher salt and freshly ground black pepper
  • ½ cup small-diced red onion
  • 2 Tbs. nonpareil (small) capers
  • + 1 more ingredients
    • ½ cup roughly chopped fresh spearmint or smooth-leaf spearmint leaves

In a small bowl, mix the onion and vinegar; let sit for 15 minutes. In a medium bowl, mix the onions and vinegar with the beans, mint, red pepper, capers, olive oil, and salt and pepper to taste.

View full recipe at Fine Cooking


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