Quick and Easy

White Bean Salad with Tarragon

June 25, 2013
7 Ratings
Author Notes

Tell us about your recipe. —Marian Bull

  • Serves 2 to 4
  • 1 1/2 cups 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 radishes (I used breakfast), sliced in half moons
  • 1 large lemon, juiced
  • 1/3 cup good olive oil
  • 1 generous sprinkle of flaky salt
In This Recipe
  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.

See what other Food52ers are saying.

  • Jessica Caplan Sabharwal
    Jessica Caplan Sabharwal
  • Jeff Saltzman
    Jeff Saltzman
  • Kate
  • robin lewis
    robin lewis
  • EmilyC
Marian Bull

Recipe by: Marian Bull


    18 Reviews

    cpc July 1, 2019
    This was really good. I chopped the onions instead of leaving them in slices. I didn’t have radishes so I added a couple spoonfuls of pickled celery from Smitten Kitchen’s egg salad with pickled celery recipe. I highly recommend that. I think this would also be good with tuna mixed in as a lunch or light dinner option .
    Jessica C. June 20, 2019
    Can you make this a day ahead, or is it best made the day of?
    cpc July 1, 2019
    I think this would be fine a day ahead. You could always add the olive oiljust before serving
    Paula May 8, 2019
    The emperor was wearing no clothes. I did not like this recipe. There's too many onions and they slap you in the face. That combination of food wasn't right.
    Jeff S. July 15, 2018
    Fantastic recipe! I followed it closely, using Rancho Gordo beans (Alubia Blanca) which I'd just received in the mail. I see Robin Lewis used them in preparing this three years ago :) Everything balances so well between the spice of the onions and radish, the tart of the lemon and parsley, and the depth of the tarragon and beans. We served it as a side dish with a rustic ratatouille along with a green salad and a mushroom rice dish, loosely following the "Array of Summery Salads" menu here:
    Kate June 25, 2016
    Terrific salad. I didn't have radishes so I subbed some roughly sliced arugula so replicate flavors. Admittedly, the radishes would have added nice texture. Nonetheless, it's one more reason to keep a can of cannelini beans in the pantry. The tarragon flavor is unexpectedly delightful.
    robin L. August 7, 2015
    p.s. this lovely lemon/olive oil dressing is very versatile...i like it on my grain bowls (per Leslie Stevens' articles) too. i've had a jar of it on my counter for about a week (i was out of town). how long can i keep this, do you think (in or out of the fridge)?
    robin L. July 20, 2015
    This was THE most tasty, light salad. Everyone loved it. It was great alone, along side grilled steak and chicken but also really lovely w/the crusty crunchy bread. I used Rancho Gordo's Alubia Blanca beans. I will definitely make this again.
    Author Comment
    Marian B. July 20, 2015
    so happy to hear this! :)
    Carrie B. February 23, 2014
    Delicious and easy!
    EmilyC September 27, 2013
    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.
    Scott B. July 4, 2013
    Hmm..such simplicity. I would use dried really high quality beans but it sounds really good.
    Author Comment
    Marian B. July 10, 2013
    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.
    JanetFL June 26, 2013
    Love tarragon and it grows like a weed in my garden! Thank you for another delicious way to use it.
    Author Comment
    Marian B. July 10, 2013
    Oh, you're so lucky! Glad you enjoyed the recipe.
    bailboy June 26, 2013
    Sounds delicious but I really am not a huge fan of tarragon. What other herb would be just as good?
    alexblack June 28, 2013
    Try flat parsley :)
    Author Comment
    Marian B. July 10, 2013
    Parsley would be great! Or a mix of whatever you have, really.