Marinated Beans with Shallots & Parsley
A bright, herby bean salad that gets better as it sits. Creamy beans are gently marinated in olive oil, lemon, and shallots, then finished with lots of fresh parsley. Perfect as a side dish, mezze, or light lunch with crusty bread.
Time
Prep: 10 minutes
Marinating: 20–60 minutes
Total: ~30–70 minutes
Ingredients
2 cups cooked white beans (cannellini, navy, or butter beans), drained and rinsed
1 small shallot, very finely sliced
¼ cup fresh parsley, finely chopped
3 tbsp extra-virgin olive oil
1½ tbsp fresh lemon juice or red wine vinegar
½ tsp lemon zest (optional, but lovely)
¼ tsp salt (or to taste)
¼ tsp black pepper
1 small garlic clove, grated or minced (optional)
Instructions
1. Soften the shallot:
Place sliced shallot in a bowl with lemon juice or vinegar. Let sit for 5 minutes to mellow the sharpness.
2. Add the beans:
Add beans to the bowl and gently toss to coat.
3. Season:
Add olive oil, salt, pepper, lemon zest, and garlic (if using). Toss carefully so the beans stay intact.
4. Marinate:
Let sit at room temperature for at least 20 minutes (up to 1 hour) for best flavor.
5. Finish:
Fold in fresh parsley just before serving. Taste and adjust seasoning if needed.
Tips
For extra depth, add ½ tsp Dijon mustard to the dressing.
Letting the beans marinate longer (even overnight in the fridge) improves flavor.
If refrigerated, bring to room temperature before serving.
Variations (Non-Spicy)
Add chopped cucumber or celery for crunch
Sprinkle in crumbled feta or shaved parmesan
Finish with a few capers or olives for a briny touch
Nutrition information
Calories: ~220
Protein: ~9 g
Fiber: ~7 g
Healthy fats from olive oil 🌿