Cooking with seasonal ingredients is one of the best ways to embrace the flavors of the moment and enjoy produce at its freshest. During fall and winter, that might mean indulging in warm apple pies or hearty soups like potato and leek. But as the weather warms up, spring and summer call for crisp salads and refreshing smoothies.
With spring in full bloom, markets are brimming with tender herbs like basil and mint, and crunchy veggies like radishes and peas. That’s why Michelle Obama’s White Bean Salad couldn’t come at a better time.
Originally created by former White House chef Sam Kass, the salad was featured in Michelle Obama’s 2012 cookbook American Grown: Stories from the White House Kitchen Garden and Gardens Across America. The cookbook, inspired by the White House’s 1,100-square-foot vegetable garden, highlights seasonal produce throughout the year. And this salad is a springtime standout—perfect for picnics, potlucks, or easy weeknight meals.
Best of all, this isn’t your average bean salad. Thanks to crisp veggies and a bright, lemony vinaigrette, this dish has a satisfying crunch and a clean, fresh flavor.
Why Michelle Obama’s White Bean Salad Stands Out
What sets this salad apart is its celebration of early spring produce rather than the heavier ingredients often found in late-summer recipes. As Chef Kass once told Yahoo!, the salad “takes advantage of the goodness of the very first of the harvest.” Thin radish slices and just-blanched snap peas give this dish a crisp texture that pairs perfectly with tender white beans.
How to Make Michelle Obama’s White Bean Salad
Ingredients
- 1 cup dried white beans (cannellini or Great Northern) or 1 (15-ounce) can, drained and rinsed
- 1 clove garlic
- 1 bay leaf
- 1/4 cup extra-virgin olive oil
- 1/2 tsp grated lemon zest
- 1 tbsp lemon juice
- 1/2 tsp honey
- 1 tbsp chopped shallot
- 1 cup snow peas or sugar snap peas
- 1/2 bunch fresh chives, chopped
- 5 radishes, thinly sliced
- 3 tbsp fresh basil, chopped
Instructions
- Prep the beans
If using dried beans, rinse and soak them overnight. Drain and transfer to a pot with the garlic, bay leaf, and enough water to cover by 1 inch. Bring to a boil, then simmer for about 1 hour, or until tender. Discard the garlic and bay leaf once done. (If using canned beans, skip to step 3.) - Make the vinaigrette
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, honey, and shallot. - Flavor the beans
Toss the warm cooked (or rinsed canned) beans with one-third of the vinaigrette. Let them sit for 15 minutes to absorb the flavor. - Blanch the peas
Boil the snow peas or snap peas for 1 minute, then transfer to ice water. Drain, pat dry, and slice thinly. - Assemble the salad
In a large bowl, combine the beans, peas, radishes, chives, and basil. Drizzle with the remaining dressing and toss gently.
This vibrant salad from American Grown by Michelle Obama is a true tribute to spring’s freshest offerings. With guidance from Sam Kass, this pasta carbonara—oops, we mean white bean salad—becomes more than just a side; it’s a seasonal star that’s full of texture, nutrition, and flavor.
Here are some Tips for making Michelle Obama’s White Bean Salad to help you get the best flavor and texture:
✅ Use Fresh Spring Produce
This salad shines with in-season vegetables like radishes, sugar snap peas, and fresh basil. The crunch adds a unique texture that sets it apart from heavier bean salads.
✅ Don’t Skip the Soak (If Using Dried Beans)
Soaking your dried white beans overnight ensures they cook evenly and become perfectly tender. If short on time, canned beans work too—just rinse them well.
✅ Infuse the Beans with Flavor
Cooking the beans with garlic and a bay leaf adds subtle depth to the salad. It’s a simple step that makes a big difference.
✅ Blanch the Peas
Briefly boiling and then shocking the peas in ice water keeps them bright green and crisp, locking in their fresh flavor.
✅ Let the Beans Marinate
Toss warm beans with part of the vinaigrette and let them sit for 15 minutes. This helps them soak up more flavor before adding the rest of the ingredients.
✅ Make Ahead Friendly
You can prepare the dressing and beans a day in advance. Assemble the salad just before serving for the best crunch and presentation.
Adapted from American Grown: Stories from the White House Kitchen Garden and Gardens Across America, by Michelle Obama.
