Market White Bean Salad

As a way of settling back into our life in Haiti, I have been visiting local markets. I love the challenge of putting together meals with my daily market finds. I had a pot of beautiful local white beans soaking at home as I headed out to shop for this weeknight salad. My market haul yielded local cherry tomatoes, kale, green beans and shallots. I made a bold citrus vinaigrette for my Market White Bean Salad, and served it with grilled fish. A fresh hearty salad to round out a meal with new friends. 

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Yield: Serves 4 as a side


  • 2 cups cooked white beans (substitute 1 can white beans, will be slightly less, but this recipe is flexible)
  • 1 cup chopped green beans
  • 1/2 pint cherry tomatoes, halved
  • 1 cup kale, stems removed and finely chopped
  • 2 tablespoons chopped shallot (substitute red onion)


  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sour orange juice (substitute lemon or lime juice)
  • 1 teaspoon honey
  • 2 garlic cloves, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper 
  • pinch cayenne pepper


  1. To blanch the green beans: Bring a small pot of water to a boil. Once the water is boiling, dump the green beans in, allow the water to boil uncovered for a minute, remove the beans with a slotted spoon and rinse with cool water.
  2. Add the cooked green beans, white beans, cherry tomatoes, kale and shallots to a large bowl.
  3. In a separate small bowl, whisk together the vinaigrette ingredients (olive oil, vinegar, sour orange juice, honey, garlic, salt, black pepper, and cayenne).
  4. Pour the vinaigrette over the white beans and vegetable mixture, and stir to evenly distribute. Serve warm or chilled.