This versatile white bean salad is perfect for lunch or a light supper. If you’re feeling in the mood for comforting carbs, prepare a batch of steamed or roast garlic potatoes ahead of time and add them to your salad. Alternatively, skip the carbs, and simply load your bean salad with crunchy smoky bacon, mackerel or sardines, drizzle with spicy turmeric tahini dressing or a simple citrus dressing, and garnish with capers and a light dusting of all-purpose organ-based seasoning. Serve warm or chilled straight from the fridge.
To a small bowl add all the ingredients and whisk until you get a smooth consistency.
Do a taste test and add additional seasoning if necessary.
White Bean Salad Directions
Chop cooked bacon into bite-size pieces.
Dice tomatoes.
To a medium size bowl add cooked white beans, bacon, tomatoes, sundried tomatoes (optional) and low oxalate greens powder.
Drizzle dressing over the bean mixture and mix.
Serve with capers if you’re using them, and a light dusting of all-purpose organ based seasoning.
Recipe Note
For best results soak your beans overnight and cook them in an Instapot for a few minutes on the ‘bean/legumes’ setting, or follow your favorite method of cooking. Drain, the beans and they’re ready to be used.
Soften the texture of sundried tomatoes by placing them in hot water for a few minutes before dicing.
