White Bean and Broccolini Salad with Tarragon-Dill Vinaigrette
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There’s something about warmer weather that makes us want to make everything into a salad. Potato? Salad. Pasta? Salad. Coleslaw is basically salad. Grain salads, bean salads, leafy green salads - they’re all excellent ways to pack in the produce with a flavorful punch without heating up the house or your belly too much in the hot months.
This bean and veggie wonder was a quick solution on a hungry afternoon. Creamy white beans combine with tender and green broccolini. The textures play nicely together, as the broccolini is just barely blanched and retains a solid bite. The florets and beans soak up a tangy herb dressing that seeps in more and more as the days go by. For me, that’s the signature of a really good summer salad - it just gets better and better as the flavors integrate. When you’re excited about leftovers, well…that’s certainly a good thing. The key, of course, is a dressing that speaks up. Here I’ve paired tarragon with dill, lemon, and good quality olive oil. The dill tones down the anise flavor of the tarragon just enough for me. You could certainly choose to use just one or the other if you prefer, or if that’s what you have available. Finally, red pepper flakes give it a punch that really wakes up the palate without scorching you with heat. Just the right balance!
I chose to pair these herby beans and greens with a mixed rice pilaf to make it a full meal. This would also be excellent with short grain brown rice, quinoa, or even paired with pasta or spooned over soft polenta. Dress it up or dress it down, eat it on its own, bring it to your next potluck. And the most exciting thing about this salad? It’s also delightful warmed - I enjoyed it heated just a bit with my grains, even though it’s just dandy cold. This could be the surprising stunner you bring to your next picnic! And it comes together in just about no time.
As mentioned before, it just gets better with time - so make it at least the night or morning before you intend to serve it to guests. It’s good day of, but it’s awesome the next day.
Tips for this recipe
If broccolini isn’t available (also, I know it can be expensive), use a different veggie! This would work great with in-season asparagus, regular broccoli, or zucchini. Just adjust the blanching time for whatever vegetable you choose.
Red pepper flakes add that zingy punch that I love, but if you’re spice-adverse, just leave them out!
I use coarse salt in my recipes. If you’re using fine salt, use a little less than listed below and adjust accordingly.
If cannellini beans aren’t available (it took me ages to find them on the very top shelf of HEB recently!), you can use navy beans. Even pinto beans would work just fine, they just will change the look of the dish, which is also totally fine! The white against the green adds some drama, but it’s not required for a tasty bean salad.
Recipe
White Bean and Broccolini Salad with Tarragon-Dill Vinaigrette
Makes 6 Servings
2 (14.5-oz) cans Cannellini Beans (or other white bean of choice)
1 lb broccolini, cut into bite sized pieces
1/4 cup fresh tarragon
1/4 cup fresh dill
1 clove garlic
1 tsp lemon zest
1 tsp salt
1 lemon, juiced
1/2 cup olive oil
1/4 tsp red pepper flakes
Drain and rinse the beans, then add to a large bowl. Set aside.
Bring a medium pot of salted water to boil, and prepare a big bowl of ice water. Blanch the broccolini for 5 minutes, until bright green and just tender, then remove with a slotted spoon and add to the ice bath. Leave in the cold water for another 5 minutes before draining completely. Add to the beans.
Make the dressing: in a small blender, chop the garlic and herbs, then add the lemon zest, salt, lemon juice, and olive oil. Process until relatively smooth, some visible bits of herbs are pretty. Pulse in the red pepper flakes, just to blend.
Add the dressing to the beans and broccolini; toss to combine. Refrigerate for at least an hour, optimally overnight. Can be enjoyed cold or warmed!
