White Bean Salad with Salsa Fresca

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is a delicious, healthy salad that is good both as a stand-alone dish or as a bed for a piece of grilled or broiled chicken or fish.


  • 3 cups cooked white beans, such as cannellini (drained and rinsed if using canned)
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced red or green onions
  • 3 tablespoons drained, chopped capers
  • 1 tablespoon minced fresh mint leaves
  • 1 tablespoon minced fresh parsley leaves
  • 1 tablespoon roasted or poached garlic
  • Salt and freshly ground black pepper to taste
  • 2 cups or so lightly packed tender arugula or watercress leaves
  • ⅔ cup or so Basic Salsa Fresca or Cruda


Combine the Beans, olive oil, onions, capers, mint, parsley, garlic, salt, and pepper. Mound the bean mixture on plates and arrange the arugula around it. Make an indentation in the mound of beans and spoon in some salsa. Sprinkle with a little cheese and serve with lemon wedges, if desired, so everyone can add lemon juice to taste.


If you like with freshly grated Cotija (aged Mexican cheese) or Pecorino and lemon wedges