Mushroom & Leek White Bean Salad

In Season #4

We love a bean salad. They’ve been all the rage thanks to the dense bean salad renaissance via Violet Witchel, and for very good reason. They’re filling, versatile, portable, prepable and a sure way to get in a ton of veggies in one meal. Plus they have a huge amount of flavour potential—this mushroom and leek white bean salad is proof.

It’s full of deep savoury flavour from the leek and mushroom while also being fresh from the crisp radish, asparagus and tangy balsamic dressing. This recipe makes a big batch so that you can enjoy it for lunch or keep it in your fridge as a high fibre side dish. It’s the kind of dish that gets better as it sits, making it perfect for meal prep or sharing at a spring gathering. Here’s how to make it.

Mushroom & Leek White Bean Salad

Makes ~6 servings

Ingredients

For the Salad:

• 2 x 540ml cans white kidney beans, drained and rinsed

• 1 leek, white part only, sliced into half moons

• 327g mushrooms (cremini + oyster recommended), sliced into bite sized pieces

• Pinch of salt

• 3 stems tarragon, leaves only, finely chopped

• 3 cloves garlic, minced

• Freshly ground black pepper, to taste

• 250g asparagus, woody stems removed, chopped into ½-inch pieces

• 8 red radishes, thinly sliced into half moons

• ¼ cup pine nuts

• 50g crumbled feta (~1/3 cup, use plant-based if needed)

For the Dressing:

• 3 tbsps olive oil

• 3 tbsps balsamic glaze (sub 2 tbsps balsamic vinegar, 1 tbsp maple syrup)

• 1 tsp Dijon mustard

• Juice of ½ lemon

• ¼ tsp salt

• Black pepper, to taste

---

Instructions

1. Toast the Pine Nuts:

   • Heat a large skillet over medium heat (no oil needed).

   • Add the pine nuts and toast for 2–3 minutes, stirring frequently, until golden and fragrant.

   • Transfer to a bowl and set aside.

2. Cook the Leeks and Mushrooms:

   • In the same skillet, add a drizzle of olive oil.

   • Add the sliced leeks and a pinch of salt. Sauté for 3–4 minutes until soft and translucent.

   • Add the mushrooms and cook for 7–9 minutes, until browned and their moisture has evaporated.

   • Stir in the garlic, chopped tarragon and black pepper to taste. Cook for 1–2 minutes, just until fragrant.

3. Blanch the Asparagus:

   • Fill a small bowl with ice and water to make an ice bath.

   • Bring a small pot of salted water to a boil. Add asparagus and blanch for 1–2 minutes, until just tender and bright green.

   • Use a slotted spoon to remove the asparagus from the boiling water and place in the ice bath. Set aside.

4. Make the Dressing:

   • Add olive oil, balsamic glaze, Dijon mustard, lemon juice, salt, and black pepper to a jar with a lid.

   • Shake vigorously until emulsified.

5. Assemble the Salad:

   • In a large bowl, combine the white beans, sautéed mushroom and leek mixture, blanched asparagus, sliced radishes, toasted pine nuts and crumbled feta

   • Pour in the dressing and toss to coat everything evenly.

6. Serve:

   • Enjoy room temp, or chilled. This will keep well for up to 3 days in the fridge.

Hope you love this one, I have a feeling you will. I’ll see you very soon.

Raquel xo

IG: @FreshofftheRaq

TikTok: @FreshofftheRaq

YouTube: @FreshofftheRaq