Get Baked: White Bean Spring Salad

I made a promise to myself on January 1 that 2013 would be My Year of the Salad. I am a human who has never particularly liked salads, but I want that to change. In an effort to convince myself that eating one’s veggies is actually not so bad I’ve been hunting down recipes for salads that look really appealing to me. I think I was under the misguided assumption that all salads include wilting iceberg lettuce, gross slimy dressing and weird leftover tomatoes. As it turns out, only my freshman year dining hall served that and tried to pass it off as salad – some salads are delicious! This salad, inspired by this recipe, is one of them. It’s light, pretty, and super yummy – the perfect way to welcome spring into your life via your tastebuds.

One small note: This salad is definitely not as delicious on the second day, so if you’re not planning to finish it in one sitting (either on your own or with appreciative dinner guests), I’d redress it when you re-eat it. Alternatively, you could store the bean mixture and the chopped part of the salad separately and combine them right before you eat, so everything remains fresh. I wish I’d done that, but oh well. Baby salad steps, right?

White Bean Spring Salad


1/4 cup of extra-virgin olive oil
1/2 teaspoon of grated lemon zest
1 tablespoon of lemon juice
1/2 teaspoon of honey
1 tablespoon of chopped shallot
Garlic powder (optional)
1 can of small white beans
1 cup of sugar snap peas
5 mild radishes, thinly sliced
1 cup of chopped green onions
3 tablespoons of chopped fresh basil
2 cups of chopped spinach


1. Chop up the shallot. One tablespoon of chopped shallot is way less than you think it’s gonna be, so if you chop too much just save the rest for when you make scrambled eggs for dinner tomorrow night (I’m not the only one who makes scrambled eggs for dinner, right?). Once the shallot is chopped, measure out the olive oil, lemon zest, lemon juice, honey, and shallot, and combine them in a small bowl. Whisk the mixture together – you can use a fork, not a whisk, don’t worry.

get baked white bean salad

i really wanted each of the ingredients to be in a spoon for this image but unfortunately we only have one set of measuring spoons so i had to settle for meticulously organizing the chopped shallot and the lemon zest into spoon-like dome shapes i really hope this is okay for everyone’s viewing pleasure is this okay are you okay?

2. Drain and rinse your beans, let them dry off a bit, and sprinkle them with garlic powder if you want. That part is probably totally unnecessary, but I really love garlic and like to include it in everything. Once your beans are drained (and garlic-ed, if you so choose) add them to the olive-oil-honey-etcetera mixture and toss them really well. You want every single bean to be covered in the mixture — don’t leave anyone out, it will hurt their feelings.

get baked white bean salad

look at those greens! all those greens are going in my body via this salad because i am a person who totally eats veggies! look at me go!

3. Chop some stuff up! (Specifically, chop the sugar snap peas, the radishes, and the green onions.) The original recipe suggested heating up the sugar snap peas on the stove but I didn’t feel like it so I didn’t and it was totally fine. I chopped the sugar snap peas into long, thin pieces, the radishes into thin, translucent rounds, and the green onions into chunky chunks, but you can chop your things however you want to – just follow your heart.

get baked white bean salad

my girlfriend walked into the room as i was setting up this photo and she said, “oh, you’re doing a get baked” and i said “how do you know?!” and she said “you would never cook so pretty if you weren’t going to be taking photos of the food for autostraddle” and you know what you guys don’t tell anyone but she is 100% right

4. Chop more stuff! (This time it’s the basil and the spinach.) FYI, the original recipe did not include spinach, but I have this weird belief that a salad isn’t a real salad if I don’t include spinach (I know, it makes literally no sense, just let it be) so I had to include some. Anyway, chop those greens!

get baked white bean salad

doesn’t this photo just scream “i am making a delicious spring salad”?

5. Combine all your chopped stuff in a large bowl – that’s the spinach, the basil, the sugar snap peas, the radishes, and the green onions, whew! – and then pour the bean mixture in there and shake really well. I like to make my salads in a large tupperware bowl that comes with a lid so I can pop the lid on and shake shake shake to make sure everything is incorporated properly, but you’re a grownup and you should use your preferred method to toss a salad, obviously. I believe you know what’s best for you.

on my martha stewart perfect living shit

i think that carmen would say this photo proves that i am on my martha stewart perfect living shit

6. Put your salad in a bowl, admire how gorgeous and spring-like it is, and then take a few photos and pop that bad boy on Instagram. Don’t judge me – you know you want to. Enjoy!

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Vanessa is a writer, a teacher, and the community editor at Autostraddle. Very hot, very fun, very weird. Find her on twitter and instagram.

Vanessa has written 404 articles for us.


  1. this looks delicious but i really wish the lemon zest and shallot were in a spoon, you know?

  2. I’m really super into your kitchen table. Also that bowl. And whatever container is holding the snap peas in the second picture. Sorry – had to get that off my chest. I have a lot of kitchen-related feelings.

    • this comment is so cute and as you know if you read the amazing “funny shit rachel says” post I ALWAYS HAVE A LOT OF FEELINGS so this is totally cool.

      i’m glad you all love my kitchen table but ALAS it is not mine — it belongs to my roommate! i’ll tell her you think it’s rad though.

      the big secret about “whatever container is holding the snap peas in the second picture” is that it’s the styrofoam container i bought the snap peas in at the grocery store! but in the photo i can see how it looks like a gorgeous little porcelain dish. too funny. i should purchase one of those.

      ps guys i love you all a lot, is my main feeling right about now. FYI.

  3. The food looks great, obvs. But can I also note that I love your rustic table! It’s like a jamie oliver party all up in your kitchen. I love it.

  4. I saw these photos in the queue and I was like HOLY CRAP WE HAVE SOME TALENTED PEOPLE ON THE TEAM. But I screamed it in my inside voice.

  5. I completely agree with you on the salad=spinach definition. And people who say they like vegetables but don’t like spinach are liars. (This looks delicious and I really love the photo captions).

  6. As someone who interned at a food magazine I know that taking photos of food and making it actually look yummy can be super hard. But all of your photos look super delicious so yay!

    • thank you! i specifically made this for lunch on a weekend, instead of for dinner at night, so i could get nice light and pretty pictures, so i super appreciate the compliment :)

  7. I have to admit I only clicked on this recipe because I like the writing in these Get Baked articles, but a bean salad did not sound appealing. I’m glad I read it though because I DO want to make this now. This looks delicious!

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