White Bean Salad with Tarragon

By • June 25, 2013 • 9 Comments


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Serves 2 to 4

  • 1 1/2 cup white beans (yes, you can use canned)
  • 1/4 cup tarragon, finely chopped (one medium-sized bunch)
  • 1/2 cup parsley, roughly chopped
  • 1/2 small red onion, mandolined in half moons
  • 4 to 5 radishes (I used breakfast), sliced in half moons
  • Juice of one large lemon
  • 1/3 cup good olive oil
  • Generous sprinkle of flaky salt
  1. Dump beans, tarragon, parsley, onion, and radishes into a bowl.
  2. Whisk together your olive oil and lemon juice with a pinch of salt. Toss with other ingredients.
  3. Finish with flaky salt, and serve with a crusty loaf of bread.

Comments (9) Questions (0)

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about 1 month ago Carrie B

Delicious and easy!

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7 months ago EmilyC

I made this recently and loved it. I did a mishmash of your dressing and the one from Amanda's radish and pecan grain salad. It was a perfect side to a gloriously fatty, succulent sugar-salt rubbed pork shoulder that my husband smoked.

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10 months ago Scott Basye

Hmm..such simplicity. I would use dried really high quality beans but it sounds really good.

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9 months ago Marian Bull

Marian is an editor at Food52.

Agreed that dried beans are best! But white beans are my favorite canned variety -- they don't have that gross taste that canned black beans get.

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10 months ago JanetFL

Love tarragon and it grows like a weed in my garden! Thank you for another delicious way to use it.

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9 months ago Marian Bull

Marian is an editor at Food52.

Oh, you're so lucky! Glad you enjoyed the recipe.

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10 months ago bailboy

Sounds delicious but I really am not a huge fan of tarragon. What other herb would be just as good?

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10 months ago alexblack

Try flat parsley :)

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9 months ago Marian Bull

Marian is an editor at Food52.

Parsley would be great! Or a mix of whatever you have, really.