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White Kidney Bean Salad

Total Time

Prep/Total Time: 15 min.


4-6 servings

For a swift side dish, Bud Mercer of Prosser, Washington tosses together this bean salad. It's coated with a dressing flavored with dried basil, thyme and rosemary, then surrounded with a ring of bright baby carrots for garnish.


  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/2 cup thinly sliced red onion
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon each dried basil, thyme and rosemary, crushed
  • Dash pepper
  • 1 package (10 ounces) ready-to-serve mixed salad greens
  • 1 package (16 ounces) baby carrots


  1. In a serving bowl, combine the beans, pimientos and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, herbs and pepper; shake well. Pour over bean mixture; toss to coat.
  2. To serve, place bowl in the center of a serving platter. Arrange salad greens and carrots around the edge.

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