This Spanish White Bean Salad is packed with refreshing flavors, it´s easy to make and comes together in under 20 minutes. The perfect dish for a hot summers day, yet it´s bold enough to enjoy all year round. Serve it next to a crusty baguette for the ultimate experience.
My favorite part about this salad, is that it´s made with simple everyday ingredients. We are talking jarred beans, which is the same thing as the canned ones and a handful of basic ingredients. Truly a dish, you can make on the fly and add to the fridge and eat as you go.
This dish is known here in Spain as ¨Ensalada de Alubias Blancas¨, and you will find it in many places throughout southern Spain and the region of Murcia. It´s typically served chilled on a hot summers day, but also served all year long at room temperature.
TIPS & TRICKS to Make this Recipe: I added cubes of Manchego cheese into the salad, but you can also use canned tuna in olive oil, which is very typical. Either way, the secret to this recipe, is to use the highest-quality ingredients. As it makes all the difference in the flavor.
Key Ingredients & Cookware I used in this Recipe:
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SHERRY VINEGAR
JARRED SPANISH WHITE BEANS I USED
SPANISH SEA SALT
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Watch the Video Below on How to Make this Classic Spanish White Bean Salad
Classic Spanish White Bean Salad
Ingredients
- 20 oz canned white beans 570 grams
- 1 small onion
- 1 green bell pepper
- 2 tomatoes
- 1 carrot
- 10 black olives
- 2 oz manchego cheese
- 2 hardboiled eggs
- 2 tbsp parsley 8 grams
- sea salt
- black pepper
FOR THE DRESSING
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 tbsp sherry vinegar 8 ml
- 1 clove garlic
- sea salt
- black pepper
Instructions
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Drain the jarred or canned white beans into a colander and rinse under cold water, shake off any excess water and add the beans over a dishcloth, gently pat completely dry, add the beans into a large bowl
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Finely dice 1 small onion, finely chop 1 green bell pepper, finely chop 2 tomatoes, thinly slice 10 black pitted olives, finely shred 1 peeled carrot, cut about 2 ounces of Manchego cheese into small cubes and finely chop a handful of fresh parsley, add all the ingredients into the bowl with the beans, season with sea salt & black pepper
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To make the dressing, add 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, finely grate 1 clove garlic and lightly season with sea salt & black pepper, whisk together
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Pour the dressing over the salad and gently mix together until well mixed, cover with saran wrap and add to fridge for at least 30 minutes
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Remove the salad from the fridge, transfer into a large serving dish and garnish with hardboiled eggs, enjoy!
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18 . May . 2022Christie
29 . Aug . 2021This was really delicious and made for great leftovers for the next day. Refreshing in the heat-a new summer favorite!
Spain on a Fork
So happy to hear that! Much love 🙂
29 . Aug . 2021Ramya
Oops sorry i meant am not a big fan of both the green and red bell peppers
07 . Aug . 2021TomB
06 . Aug . 2021Awesome! I know that you encourage using what you have if you don’t have what is in the recipe. In this case I did not have the recommended cheese, so I went with Gruyere.
Spain on a Fork
Sounds great! thanks for the comment 🙂 much love
07 . Aug . 2021Ramya
will be making this soon can i use vegan cheese and tofu as am a vegan can i skip green bell pepper as am not a big fan of it never had salad before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
06 . Aug . 2021Spain on a Fork
You can sub the green bell pepper for a red one Ramya 🙂 hope you enjoy! much love
06 . Aug . 2021