My mother made the best bean salad. I haven’t found her written recipe, and this is one of many times I wish that I’d stopped long enough to watch her make it. I do remember it had kidney beans, white shoe peg corn, and French-style green beans mixed with sugar and vinegar. Recently, I craved bean salad and found this Lemony White Bean Salad recipe from With Spice. This salad is very different from the one I was craving, but I loved it just the same! This will be a fabulous recipe for the summer because it’s filled with fresh herbs from your garden, juicy lemon, and feta! I filled a mason jar with the salad and used twine to wrap the top with waxed paper and a tag to take to my friend, Peg, who is recovering from surgery. It lasts several days in the refrigerator, so you can enjoy it with many meals.

Lemony White Bean Salad
Ingredients
- 1 TBL minced shallot
- 1 small garlic clove, minced
- 2 TBL red wine vinegar
- 2 TBL Fresh-squeezed lemon juice
- Zest of one lemon
- 1/4 tsp Dijon mustard
- 1/2 tsp kosher salt
- Fresh ground black pepper to taste
- 1/4 tsp red chili flakes
- 1/3 cup extra virgin olive oil
- 3 cups cooked white beans from 1/2 lb dried or 2 - 15 oz cans white beans, rinsed and drained
- 1/4 cup fresh minced parsley
- 2 TBL minced chives
- 1/4 cup crumbled feta cheese
Instructions
- Place shallot, garlic, vinegar, lemon juice, zest, mustard, salt, pepper, and red chili flakes in a large bowl. Let it sit for a few minutes to soften the shallot. Whisk in olive oil until combined.
- Add white beans, chives, and parsley and toss gently to combine.
- Sprinkle with feta and serve.
I delivered the bean salad jar, two slices of my homemade quiche Lorraine, and a few slices of banana bread. I bagged it all up and delivered it with a smile! Pegie texted me later in the day and loved it! Let me know if you make it!