White Beans with Pickled Red Onions and Toasted Walnuts


The combination of white beans and walnuts creates a fiber-filled salad, good at anytime of the year!

Total Time
1 Hr, 15 Mins

Total Time

Prep Time
10 Mins
Cook Time
1 Hr, 5 Mins
Total Time
1 Hr, 15 Mins


376 cal
Total Fat
14 g
Polyunsaturated Fat
6 g
0 mg
430 mg
50 g
Dietary Fiber
14 g
14 g


  • 3 (15-ounce) cans white pea beans or cannellini beans, rinsed and thoroughly drained
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon minced or crushed garlic
  • Freshly ground black pepper to taste
  • 2 to 3 tablespoons minced fresh basil
  • 2 to 3 tablespoons minced flat leaf parsley
  • Pickled Red Onions (recipe follows)
  • 1/2 cup California walnuts, toasted and minced

For the Pickled Red Onions:

  • 1 cup cider vinegar
  • 1 cup water
  • 3 tablespoons honey, agave nectar, or brown sugar
  • 1 teaspoon salt
  • 1 teaspoon bruised peppercorns (just hit them hard with a bowl. It’s fun!)
  • 4 medium-sized firm red onions, very thinly sliced with an exquisitely sharp knife


  1. Combine the beans, oil, vinegar, salt, garlic, and black pepper to taste. Mix gently, cover, and chill.
  2. Stir in the fresh herbs within ten minutes of serving. Top each serving with Pickled Red Onions and walnuts.

For the Pickled Red Onions:

  1. Put up a kettle of water to boil.
  2. Meanwhile, combine the vinegar, water, sweetener-of-choice, salt, and peppercorns in a bowl and stir until sugar is dissolved.
  3. Place the onion slices in a large bowl. When the water boils, pour all of it onto the onions and let them sit for 5 minutes, causing them to wilt slightly. Drain well and transfer the onions to the marinade.
  4. Cover and marinate – at room temperature or in the refrigerator – for at least several hours (but can be days or weeks as well). Store in a tightly closed container in the refrigerator. This keeps indefinitely!