Cascadia Table

For me, January is a study in simplicity. The house is simpler without the clutter and decorations of the holidays. The outdoors is bare without leaves and stark in its coldness. I am tired and trying to regroup and recover from a bustling holiday season, and I crave simple foods.

Bean salads have been on heavy rotation for me lately. They are so quick and easy to make and can use up whatever you have on hand. My pantry always has chickpeas and white beans, and both make great salads. This white bean and pistachio salad is my most recent favorite. I love the combination of pistachio and green olives—the nuttiness and brininess play off each other wonderfully. I think the flavors in this are bright and fresh, which is exactly what I need on these grey, foggy January days.

There’s something so satisfying about opening a can of beans and turning it into something delicious in under ten minutes. The beans provide protein. The celery adds crunch. The shallots bring a little sharpness. The herbs (basil and thyme) make it feel fresh and vibrant instead of heavy. And those pistachios and capers? They add pops of texture and flavor that keep every bite interesting.

I’ve been eating this salad all week, on toast for breakfast, with crackers as a snack, alongside roasted vegetables for lunch, scooped straight from the container when I’m too tired to plate anything. It’s versatile, it holds up beautifully in the fridge for days, and it tastes better the longer it sits as the flavors meld together.

This is the kind of recipe I turn to when I need something nourishing but don’t have the energy for elaborate cooking. It’s humble, it’s wholesome, and it doesn’t ask that much of you. Just open a few cans, chop a few things, whisk together a dressing, and you’re done.

White Bean and Pistachio Salad

For the Salad:

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 2 stalks celery, finely diced
• 1 shallot, finely diced
• ½ cup green olives, sliced or chopped
• ⅓ cup shelled pistachios, roughly chopped
• 2 tbsp capers, drained
• 2 tbsp pine nuts (optional)
• ¼ cup fresh basil, chopped
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

For the Red Wine Vinaigrette:

• 3 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• ⅓ cup extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Finely dice the shallot and place it in a small bowl. Add the red wine vinegar and let that marinate while you prep the rest of the salad ingredients.
2. Finely dice the celery. Chop the olives and pistachios into bite-sized pieces. Chop the fresh basil and strip the thyme leaves from their stems.
3. In a large mixing bowl, combine the drained white beans, celery, olives, pistachios, capers, basil, and thyme
4. Add the Dijon mustard, and honey to the bowl of shallots and vinegar. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Season with salt and pepper to taste.
5. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
6. For the best flavor, let the salad sit for at least 15-20 minutes before serving so the beans can absorb the dressing and the flavors can meld. It’s even better after a few hours in the fridge.
7. Serve on its own, over greens, on toast, with crackers, or as a side dish.