Zero-Point White Bean Salad

Zero-Point White Bean Salad

By Janine Serves: 1-2


  • 1 (15-oz) can Cannellini or Great Northern beans, drained (1 tablespoon liquid reserved)
  • 2 small, juicy tomatoes
  • A few sprigs of fresh mint, stemmed and chopped
  • A few sprigs of flat leaf parsley, stemmed and chopped
  • 2 scallions, white and green parts, minced
  • 1 small shallot, minced
  • Juice of 1/2 lemon
  • 1/2 teaspoon kosher salt
  • Freshly cracked pepper
  • 1/4 teaspoon allspice
  • Pinch of cayenne, berbere, or espellete (for heat)
  • 1 tablespoon liquid from can of beans, as needed (the liquid will serve as the oil in this recipe. It consists of water, salt, and the starch released from the beans)



Drain the beans (don’t rinse) and reserve 1 tablespoon of the liquid (the liquid serves as a substitute for the oil).


Place all the ingredients in a bowl and toss. Allow to sit 5 minutes to release all the juice from the tomatoes and toss again. Taste for salt and lemon.


If the salad doesn’t seem wet enough, add the liquid reserved from the can.

Rating: 5 out of 5.

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: