White Bean Salad with Tarragon Recipe on Food52 (2024)

cpc July 1, 2019

This was really good. I chopped the onions instead of leaving them in slices. I didn’t have radishes so I added a couple spoonfuls of pickled celery from Smitten Kitchen’s egg salad with pickled celery recipe. I highly recommend that. I think this would also be good with tuna mixed in as a lunch or light dinner option .

Can you make this a day ahead, or is it best made the day of?

The emperor was wearing no clothes. I did not like this recipe. There's too many onions and they slap you in the face. That combination of food wasn't right.

Sal July 15, 2018

Fantastic recipe! I followed it closely, using Rancho Gordo beans (Alubia Blanca) which I'd just received in the mail. I see Robin Lewis used them in preparing this three years ago :) Everything balances so well between the spice of the onions and radish, the tart of the lemon and parsley, and the depth of the tarragon and beans. We served it as a side dish with a rustic ratatouille along with a green salad and a mushroom rice dish, loosely following the "Array of Summery Salads" menu here:
http://chezbonnefemme.com/what-do-i-serve-with-ratatouille-five-amazing-answers/

Kate June 25, 2016

Terrific salad. I didn't have radishes so I subbed some roughly sliced arugula so replicate flavors. Admittedly, the radishes would have added nice texture. Nonetheless, it's one more reason to keep a can of cannelini beans in the pantry. The tarragon flavor is unexpectedly delightful.

p.s. this lovely lemon/olive oil dressing is very versatile...i like it on my grain bowls (per Leslie Stevens' articles) too. i've had a jar of it on my counter for about a week (i was out of town). how long can i keep this, do you think (in or out of the fridge)?

This was THE most tasty, light salad. Everyone loved it. It was great alone, along side grilled steak and chicken but also really lovely w/the crusty crunchy bread. I used Rancho Gordo's Alubia Blanca beans. I will definitely make this again.

Delicious and easy!

EmilyC September 27, 2013

I made this recently and loved it. I did a mishmash of your dressing and the one from Amanda's radish and pecan grain salad. It was a perfect side to a gloriously fatty, succulent sugar-salt rubbed pork shoulder that my husband smoked.

Hmm..such simplicity. I would use dried really high quality beans but it sounds really good.

Love tarragon and it grows like a weed in my garden! Thank you for another delicious way to use it.

Sounds delicious but I really am not a huge fan of tarragon. What other herb would be just as good?