Warm White Bean Salad

Warm White Bean Salad

Recipe provided by California Olive Committee.

  • cook
  • 4 servings


  • 2 quarts water

  • 1/2 pound brussel sprouts, butt-end removed, halved

  • 2 teaspoons olive oil

  • 1 cup red onions, chopped

  • 1/2 teaspoon garlic, minced

  • 3 tablespoons chicken broth

  • 1 tablespoon white wine vinegar

  • 2 cups Great Northern white beans, cooked

  • 2/3 cup Lindsay┬« Ripe Pitted Olives, halved

  • 2 teaspoons sage, chopped

  • 1 1/2 teaspoons lemon zest, chopped

  • 1/2 teaspoon salt

  • 1 pinch black pepper, ground

Cooking Directions

  1. Bring water to a boil in a large saucepot. Add brussel sprouts and cook for 3-5 minutes until bright green and just tender. Drain well.

  2. Heat olive oil in a large saut├ę pan over medium-high heat. Add well-drained sprouts and red onions and cook for 3-4 minutes, stirring occasionally, until sprouts are golden and onions are tender. Add garlic and cook for one more minute

  3. Turn heat down to low and pour in chicken broth and vinegar.

  4. Stir in remaining ingredients and cook until heated through.


  • Calories230
  • Fat8.3g
  • Protein9.6g
  • Cholesterol0mg
  • Total Carbs29g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

Express yourself

Share Your Comments

comments powered by Disqus