Canned White Bean Salad

Ingredients for Canned White Bean Salad

The main

  1. Onion 1 piece
  2. Zucchini young 2 pieces (middle)
  3. Canned white beans 1 can (720 grams)
  4. Olive oil for frying
  5. Iceberg salad 1 piece
  6. Lemon 1 piece
  7. Salt to taste
  8. Pepper to taste


  1. Greek yogurt 1 cup
  2. 1/2 cup mayonnaise
  3. Balsamic vinegar for decoration
  4. Lemon slices for decoration
  5. Fresh greens for decoration
  • Main ingredients: Beans, Onions, Zucchini, Salad, Yogurt, Greens
  • Serving 4-6


Frying pan, spatula, kitchen knife, cutting board, tablespoon, flat serving dish, small deep plate, stewpan.

Preparation of canned white bean salad:

Step 1: Fry the onion.

Peel onions, rinse with cool water and cut into very small cubes.
Heat a little pan of olive oil (or sunflower, but odorless) in a pan and fry the onions in it over medium heat until golden brown.

Step 2: Stew the zucchini.

While the onions are fried, rinse the zucchini, dry them and cut them into small cubes as well.
Attention: zucchini need fresh, small, with a soft skin that can easily be scratched with a fingernail.
Add zucchini to the pan to the onion and simmer over medium-low heat until cooked, stirring all the time.
Meanwhile, while stewing vegetables, open a jar of white beans, pour its contents into a colander and rinse with cool water. Wait for excess fluid to drain.
The washed canned beans should be poured into a skillet for stewed vegetables, sprinkle with the juice of one lemon and mix. Bring everything together to a boil, and then remove the pan from the heat.

Step 3: Mix the canned white bean salad.

On a serving plate, nicely lay out the washed iceberg lettuce leaves.
Salt onion with beans and zucchini, pepper, mix and spread over lettuce leaves.
In a separate plate, mix Greek yogurt and mayonnaise, and then pour salad dressing on it. Garnish with a little balsamic vinegar, fresh herbs and lemon wedges. You can still pepper the dish on top.

Step 4: Serve the canned white bean salad.

Canned White Bean Salad is the perfect summer and spring dish. The refreshing appearance and light taste of this salad will cheer you up in the morning, or you can serve it for lunch, because beans and zucchini are a very satisfying combination of products, which also will not settle with a heavy load in your stomach. Be sure to cook this salad at your leisure!
Enjoy your meal!

Recipe Tips:

- If you don’t eat mayonnaise at all, mix Greek yogurt with a little mustard.

“Did you find Greek yogurt in the nearest store?” Replace it with low-fat sour cream.