Question 1

Can I make this white bean salad ahead of time?

Accepted Answer

Yes. In fact, the flavor gets even better after the salad chills for about 15–30 minutes. If making it a full day ahead, you may want to stir in the fresh basil just before serving for the freshest flavor and color.

Question 2

What are the best beans to use?

Accepted Answer

Cannellini beans and great northern beans both work very well because they’re creamy and mild without falling apart too easily. Chickpeas can also be substituted if you prefer a firmer texture.

Question 3

Why should I dry the beans after rinsing them?

Accepted Answer

Patting the beans dry helps prevent excess water from diluting the vinaigrette. This keeps the salad more flavorful and helps the dressing cling better to the ingredients.

Question 4

Can I use regular cucumbers instead of English cucumbers?

Accepted Answer

Yes. If using regular cucumbers, it’s best to peel them and scoop out the seeds first since they tend to have thicker skin and more moisture.

Question 5

Can I add protein to make it a full meal?

Accepted Answer

Absolutely. Grilled chicken, shrimp, salmon, tuna, or even cooked quinoa work well if you want to turn this into a more filling lunch or dinner.

Question 6

What should I do if the salad tastes bland after chilling?

Accepted Answer

Cold foods can lose some flavor in the refrigerator, so taste the salad before serving and add extra salt, black pepper, or a squeeze of fresh lemon juice if needed.

Question 7

Is this salad served cold?

Accepted Answer

Yes. This salad is best served chilled or at cool room temperature, especially during warmer months.

Browse Popular Topics

subscribe and Download our

Free Breakfast Mini Cookbook