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This white bean salad with pears is an unbelievably easy recipe to whip up and its versatility is unmatched.

White Bean Salad with Pears_MidPage

This white bean salad is spring on platter. It’s filled to the brim with dressed white beans, spinach, and walnuts and topped with pears and celery. The salad is finished with beautifully blanched asparagus for a perfect ode to spring!

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The best part of this salad? It’s ridiculously easy to prepare and it’s so versatile! Try it with these substitutions:

  • Cannellini Beans: Chickpeas, navy beans, great northern beans, corona beans or try it with a grain like quinoa, freekeh, farro, or even a pasta, like pearled couscous or orzo
  • Pears: Apples or nectarines
  • Walnuts: Pecans or pumpkin seeds
  • Spinach: Arugula
  • Asparagus: Brussels sprouts or green beans

How to Make this Bean Salad with Pears:

First, start with the beans. Dress drained and rinsed cannellini beans, baby spinach, and walnut pieces with orange juice and zest. Add a sprinkle of Aleppo pepper for just a nip of heat. If you don’t have Aleppo pepper, use cayenne powder or crushed red pepper. Sensitive to heat? Add a sprinkle of paprika.

While the beans marinate, prepare the pears. Half the pears and scoop out the seeds. Thinly slice lengthwise and toss with sliced celery and a few celery leaves. Add lemon juice, salt and a drizzle of extra virgin olive oil.

Finally, prepare the asparagus. Simply bring a pot of water to a boil and add the asparagus stalks (you can cut them if you prefer!) Cook for 2-3 minutes until bright green. Do not overcook! Drain and transfer to a bowl and cover with ice for about 6-7 minutes until cooled off.

Lastly, all you need to do is plate up this beautiful bean salad with pears. Arrange the beans and spinach on a platter and pile the pears on top. Arrange the asparagus on top of everything. Finish with a sprinkle of pepper and more Aleppo pepper if you like!

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White Bean Salad with Pears_MidPage

White Bean Salad with Pears

This white bean salad with pears is an unbelievably easy recipe to whip up and its versatility is unmatched.
5 from 1 vote
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Course: Dinner
Cuisine: Universal
Keyword: 30 minute recipe, beans, easy, fast, fruit, healthy, plant-based, vegan, vegetables, vegetarian
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Calories: 413kcal
Author: Kylie Perrotti

Equipment

  • 3 large bowls
  • Medium pot
  • Colander

Ingredients

Beans:

  • 2 15- ounce cans cannellini beans drained and rinsed
  • 3 ounces baby spinach
  • 1/2 cup walnuts lightly crushed
  • 1 tablespoon extra virgin olive oil
  • 1 orange juiced and zested
  • 1/2 teaspoon Aleppo pepper optional
  • Salt and pepper to taste

Pears and Celery:

  • 2 Bosc pears trimmed, seeded and thinly sliced lengthwise
  • 1 lemon juiced
  • 3 ribs celery trimmed and thinly sliced and leaves torn
  • 1 tablespoon extra virgin olive oil
  • A sprinkle of salt

For Serving:

  • 1 pound asparagus woody ends trimmed
  • Black pepper
  • A sprinkle of Aleppo pepper optional for garnish

Instructions

Prepare the Beans:

  • Combine the beans, spinach, and walnuts in a bowl. Drizzle with extra virgin olive oil and add the orange juice and zest. Taste and season with salt and pepper. Add the Aleppo pepper and toss to coat. Set aside.

Prepare the Pears and Celery:

  • Place the pears in a second bowl and coat with the lemon juice. Add the celery and drizzle with the extra virgin olive oil. Sprinkly lightly with salt and set aside.

Cook the Asparagus:

  • Bring a medium pot of water to a boil. Add the asparagus and cook for just 2-3 minutes until bright green. Do not overcook the asparagus! Drain and immediately cover with ice in the colander. Allow to chill for 6-7 minutes until the asparagus cools down.

To Serve:

  • Arrange the dressed beans, spinach, and walnuts on a serving platter and arrange the pears and celery on top. Arrange half the asparagus on one side of the platter and half on the opposite side. Sprinkle with black pepper and more Aleppo pepper, if you like. Enjoy!

Nutrition

Calories: 413kcal | Carbohydrates: 60g | Protein: 18g | Fat: 17g | Saturated Fat: 2g | Sodium: 485mg | Potassium: 625mg | Fiber: 18g | Sugar: 15g | Vitamin A: 3043IU | Vitamin C: 48mg | Calcium: 220mg | Iron: 8mg

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