In this fresh herb recipe, Taisiya shows you how to make a delicious bean and herb salad using 3 freshly harvested herbs from our container farms.

Here’s what you’ll need to follow along at home:

  • 3 cups drained cooked white beans, such as cannellini, navy, baby white limas, or flageolets; (reserve about 1/3 cup of the cooking liquid) or canned beans, drained and rinsed well.
  • 1 tablespoon plus 1 teaspoon fruity extra-virgin olive oil
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon finely chopped fresh thyme
  • Scant 1/3 cup bean cooking liquid, unsalted homemade or canned low-sodium chicken broth, or water
  • 1/2 cup black olives, such as Kalamata or Gaeta, pitted and chopped, or green olives, such as a picholine or Barese, if using flageolets
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 4 large fresh basil leaves, torn into 1/2- to 1/4-inch pieces
  • 2 to 3 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt, or to taste
  • Freshly ground black pepper


  1. Place the beans in a pot with some olive oil on lower heat.
  2. Combine Rosemary, Thyme and olive oil in a skillet on low heat. Then add the bean liquid or chicken broth.
  3. Add Parsley and Basil to the beans then combine the beans and herb oil. Add salt, pepper and lemon juice to taste.

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