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Warm Bean Salad with Olives

Oxmoor House JUNE 2006

  • Yield: 6 to 8 servings
  • Cook time: 11 Minutes
  • Prep time: 23 Minutes


  • 2 cups small fresh cauliflower florets (about 1 [10-ounce] package)
  • 1/2 cup extra-virgin olive oil, divided
  • 1 cup diced celery
  • 1 cup diced red onion
  • 2 garlic cloves, minced
  • 1/3 cup white wine vinegar
  • 1 tablespoon honey
  • 2 (15.5-ounce) cans cannellini beans, rinsed and drained
  • 1 (7-ounce) jar pitted kalamata olives, halved
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Garnish: fresh sage


Cook cauliflower in boiling water to cover 5 to 6 minutes or until crisp-tender. Plunge into ice water to stop the cooking process; drain and set aside.

Heat 1/4 cup olive oil in a large skillet over medium-high heat until hot. Add celery and onion; sauté 3 minutes or until almost tender. Add garlic; sauté 30 seconds. Stir in vinegar and honey, stirring to dissolve honey.

Combine cauliflower and sautéed vegetables in a large bowl. Add remaining 1/4 cup olive oil, beans, and next 5 ingredients; stir well to combine. Serve warm or at room temperature. Garnish, if desired.


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Warm Bean Salad with Olives Recipe