White Beans with Pickled Red Onions and Toasted Walnuts

Course: Appetizers / Snacks
Difficulty: Easy
Pulse Type: Beans
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 500 calories or less, 7g+ fiber, 7g+ protein
Category: Pasta Recipes
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 6 people


  • 3 15 oz cans kidney beans white; rinsed and drained
  • 3 tbsps olive oil extra virgin
  • 2 tbsps red wine vinegar
  • 1 tsp garlic minced or crushed
  • pepper black, freshly ground; to taste
  • 2 - 3 tbsps basil fresh; minced
  • 2 - 3 tbsps parsley flat leaf; minced
  • pickled Red Onions
  • 1/2 cup walnuts California; toasted and minced

Pickled Red Onions:

  • 1 cup cider vinegar
  • 1 cup water
  • 3 tbsps honey or agave nectar or brown sugar
  • 1 tsp salt
  • 1 tsp peppercorns bruised (hit with a bowl to bruise)
  • 4 medium onion red; very thinly sliced with an exquisitely sharp knife



  1. Combine the beans, oil, vinegar, salt, garlic, and black pepper to taste. Mix gently, cover, and chill.
  2. Stir in the fresh herbs within ten minutes of serving. Top each serving with Pickled Red Onions and walnuts.

Pickled Red Onions

  1. Put up a kettle of water to boil.
  2. Meanwhile, combine the vinegar, water, sweetener-of-choice, salt, and peppercorns in a bowl and stir until sugar is dissolved.
  3. Place the onion slices in a large bowl. When the water boils, pour all of it onto the onions and let them sit for 5 minutes, causing them to wilt slightly. Drain well and transfer the onions to the marinade.
  4. Cover and marinate – at room temperature or in the refrigerator - for at least several hours (but can be days or weeks as well). Store in a tightly closed container in the refrigerator. This keeps indefinitely!