White Bean Salad Recipe – Sumac, Lemon & Olive Delight

Last Updated on 2 months by Neha Deshmukh

White Bean Salad Recipe – Sumac, Lemon & Olive Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, healthy, and delicious salad that doesn’t feel boring. This White Bean Salad with its bright, zesty sumac-lemon dressing is exactly that. I first made this for a summer picnic and it was a huge hit – everyone kept asking for the recipe! It’s become a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average bean salad. The combination of creamy white beans, tangy sumac, and briny olives is just… chef’s kiss. It’s incredibly easy to throw together, perfect for a light lunch, a side dish, or even a quick dinner. Plus, it’s packed with protein and flavour! It’s a vibrant, fresh salad that’s guaranteed to brighten up your day.

Ingredients

Here’s what you’ll need to make this delightful salad:

• 1 cup dried white kidney beans/cannellini beans
• 1 cup red onion, thinly sliced
• 2 medium tomatoes, chopped
• 1 cup California ripe olives, halved
• 1 hard-boiled egg, halved
• A handful of flat-leaf Italian parsley, chopped
• 1 teaspoon salt (or to taste)
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 teaspoon ground sumac
• ½ teaspoon chili powder (or to taste)
• ¼ teaspoon cayenne pepper (or to taste)
• ½ teaspoon cumin powder

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this salad.

Sumac – its origin & flavour profile

Sumac is a gorgeous crimson spice made from the berries of the sumac bush. It’s popular in Middle Eastern and Mediterranean cuisine, and it has a wonderfully tangy, lemony flavour. It’s so good! If you can’t find it, a little extra lemon juice with a pinch of citric acid can work in a pinch, but it won’t be quite the same.

Cannellini Beans/White Kidney Beans – regional variations & nutritional benefits

I love using cannellini beans for their creamy texture, but white kidney beans work beautifully too. Both are fantastic sources of plant-based protein and fibre. In India, you might find similar beans used in various regional dishes, often called rajma chitra or local variations.

Olive Choice – regional Indian olive varieties if applicable

Good quality extra virgin olive oil is key here. While India isn’t traditionally known for olive production, there are now some fantastic olive farms, particularly in Rajasthan and Gujarat. Look for locally produced olive oil if you can find it! Otherwise, a good quality imported olive oil will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your dried white kidney beans overnight in plenty of water. This helps them cook evenly and become nice and tender.
2. The next morning, drain the beans and give them a good rinse. Then, pop them into a pressure cooker with fresh water and cook for about 20 minutes, or until you hear 2 whistles. Once cooked, drain them again and set aside to cool.
3. While the beans are cooling, let’s make the dressing. In a bowl, combine the sumac, cayenne pepper, chili powder, and cumin powder.
4. Pour in the lemon juice and whisk it all together. Then, slowly drizzle in the olive oil while whisking constantly until the dressing is beautifully emulsified – meaning it’s all nicely combined and not separated.
5. In a large bowl, combine the cooked beans, sliced red onion, chopped tomatoes, half of the olives, and chopped parsley.
6. Pour that amazing sumac-lemon dressing over the bean mixture and gently toss everything together. Season with salt and black pepper to your liking.
7. Now, arrange the salad on a serving plate. Garnish with the halved boiled eggs and the remaining olives.
8. Serve immediately, or pop it in the fridge for a little while to let the flavours meld.

Expert Tips

• Don’t overcook the beans! You want them tender, but not mushy.
• Taste the dressing as you go and adjust the spices to your preference.
• For a more intense flavour, let the salad sit in the fridge for at least 30 minutes before serving.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation – Egg Substitute

My friend, Priya, is vegan and loves this salad! Simply omit the hard-boiled egg and add some chopped avocado for creaminess.

Gluten-Free – Naturally Gluten-Free

Good news! This recipe is naturally gluten-free, so everyone can enjoy it.

Spice Level – Adjusting Cayenne & Chili Powder

If you like things spicy, feel free to add a bit more cayenne pepper or chili powder. If you’re sensitive to heat, start with a tiny pinch and taste as you go.

Summer Salad Variation – Adding Cucumber & Mint

During the summer months, I love adding diced cucumber and a handful of chopped fresh mint to this salad. It makes it even more refreshing!

Serving Suggestions

This White Bean Salad is incredibly versatile. It’s fantastic:

• As a light lunch with a side of crusty bread.
• As a side dish with grilled chicken or fish.
• As part of a mezze platter with hummus and pita bread.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The salad might get a little softer as it sits, but it will still taste delicious!

FAQs

Let’s answer some common questions:

Can I make this salad ahead of time?

Yes, you can! You can cook the beans and make the dressing a day or two in advance. Just store them separately and combine everything when you’re ready to serve.

What is Sumac and where can I find it?

Sumac is a tangy Middle Eastern spice. You can find it at most well-stocked spice shops, Middle Eastern grocery stores, or online.

Can I use other types of beans in this salad?

Absolutely! Chickpeas or even black beans would work well.

How can I adjust the acidity of the dressing?

If the dressing is too acidic, add a tiny bit of honey or maple syrup to balance it out.

Is it possible to make this salad without olive oil?

While olive oil adds a lovely flavour, you can substitute it with another neutral-tasting oil like avocado oil or sunflower oil.