Squid and White Bean Salad

[Photograph: Nick Kindelsperger]

Adpated from Leslie Glover Pendleton's Simply Shellfish

As great as white bean salads are, they need a partner to make a full dinner. I've seen a few variations over the years, but I was particularly interested in this recipe from Leslie Glover Pendleton's Simply Shellfish, because it pairs the beans with squid.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Squid and White Bean Salad

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:45 minutes
This recipe appears in: Dinner Tonight: Squid and White Bean Salad


  • 2 cups cooked white beans (one 19-ounce can), drained and rinsed
  • 2 garlic cloves, minced
  • 1 cup chopped celery (from about 3 ribs)
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon minced fresh sage
  • 1/2 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon hot red pepper flakes
  • 1 pound cleaned squid bodies and tentacles
  • crusty bread, for serving
  • salt and pepper


  1. 1

    In a large bowl, combine the beans, garlic, celery, thyme, sage, lemon juice, oil, and red pepper flakes. Season with salt and pepper. Stir gently until combined.

  2. 2

    Bring a large pot of salted water to a boil. While that warms up, cut the squid bodies into 1/4-inch thick rings, and halve the tentacles. When the water starts to boil, add the squid and cook until opaque, no more than one minute. Immediately drain the squid in a colander, and then toss the squid in the large bowl with the beans. Stir gently, and then set bowl aside for 30 minutes.

  3. 3

    Season the salad with salt and pepper to taste. Serve with the crusty bread.

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