Rosemary White Bean Salad

READY IN: 20mins
Recipe by ShakenCake

From Donna Hays Autumn 2009 magazine.

Top Review by flower7

This was nice! I did make a slight adjustment to the amount of rosemary (halved), otherwise, the salad would have tasted like rosemary and not much else. As I made it, the rosemary was one of many flavors instead of the only one. I would have liked just a tiny bit more lemon, but I tend to like things tart, so that's probably just me. I cut this down to 1 can of beans and when served over some fresh spinach I ended up with two lunch-size servings. Thanks for sharing!

Ingredients Nutrition


  1. Melt the butter in a large frying pan over medium heat.
  2. Add the onion and cook for 5 minutes or until softened.
  3. Add the beans, garlic, and rosemary and stir for 2-3 minutes or until warmed through.
  4. Add the lemon juice and season with salt and pepper to taste.
  5. Serve with lemon wedges.

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