White Bean Salad

Looking for a light, protein-packed salad bursting with flavor? This White Bean Salad is just what you need! Full of fresh vegetables, hearty white beans, and a zesty lemon-Dijon dressing, this easy-to-make dish is perfect for everything from summer cookouts to light lunches. It’s a salad that hits all the right notes and is great for serving at potlucks or alongside a main dish.

This refreshing salad can be a side, a quick lunch, or even a main event. The combination of crunchy veggies, tangy dressing, and optional capers, feta, and a hint of spice brings a delightful mix of flavors that will have you coming back for more. Plus, it tastes even better after the flavors have melded overnight! It’s a make-ahead dish that’s always a crowd-pleaser.

Ingredients

• White beans – You can use any kind of white bean. I like northern beans or cannellini beans, but you can also use white kidney beans.
• Cherry tomatoes – Cut the tomatoes in half if they’re larger, or use tiny tomatoes. I’ve also tested this salad with the multicolored tomatoes, and grape tomatoes. They all work!
• Red onion – To take the bite out of the onion, slice it and soak it in ice water for 20 minutes. You’ll be left with sweet onion with a bit of crunch but no astringent onion flavor.
• Parsley – Fresh parsley is essential. Sometimes I also add dill.
• Cucumber – I use the English cucumbers so I can use the skin and all. If you use waxy cucumbers, peel them and scoop out the seeds before dicing the cucumber for the salad.
• Extra-virgin olive oil
• Lemon juice – Fresh lemon juice adds a touch of acidity and brightness that really boosts the flavor.
• Dijon mustard
• Honey
• Salt
• Black pepper
• Red pepper flakes – Optional.
• Capers (optional) – OK caper haters! Just try them in this recipe. They add a pop of tangy flavor that’s essential in a Mediterranean recipe.
• Feta cheese (optional) – Don’t skip the feta! You can buy it already crumbled to make it even easier.
• Arugula – Look for baby arugula, or you can use any mixed greens.

How to Make White Bean Salad

1. Combine the white beans, cherry tomatoes, red onion, parsley, and cucumber in a large bowl.
2. Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and red pepper flakes in a small bowl until well-mixed.
3. Pour the dressing over the salad and toss gently to combine.
4. Add capers and feta cheese, if using, and gently mix.
5. Refrigerate for at least 15 minutes before serving to allow flavors to combine.
6. Serve over a bed of arugula and enjoy chilled or at room temperature!

Step-By-Step Process

Chef Jenn’s Tips

• For extra flavor, let the salad sit in the fridge for an hour or up to overnight before serving—it gets better as it marinates.
• Swap out the arugula for spinach or mixed greens if you prefer a milder green.
• If you like a tangier dressing, add an extra squeeze of lemon juice or a splash of red wine vinegar.
• White beans like cannellini or Great Northern beans work best, but chickpeas can be substituted for a variation.

Recommended

Make It A Meal

This White Bean Salad is filling enough to stand on its own or be paired with grilled chicken, roasted fish, or quinoa for a balanced and satisfying meal. It also goes great with crusty bread or a bowl of soup.

Storage

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For the best texture, keep the dressing separate and toss just before serving.

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White Bean Salad

Chef Jenn

White Bean Salad is a fresh and flavorful dish made with tender white beans, crisp vegetables, and a tangy lemon-Dijon dressing. Perfect as a side dish or light meal!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad, Side Dish

Cuisine American, Mediterranean

Servings 6

Calories 169 kcal

Ingredients

  

1x2x3x

• 15 ounces white beans
• ½ cup cherry tomatoes slice larger tomatoes in half or use small ones like grape tomatoes
• ¼ Red onion soak the onion slices in ice water for 20 minutes
• ¼ cup fresh parsley
• ¼ cup cucumber peel and seed waxy varieties before dicing
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes optional
• 1 teaspoon capers optional
• ¼ cup feta cheese crumbled, optional
• 2 cups arugula or you can use any mixed greens.

Instructions

 

• Combine the white beans, cherry tomatoes, red onion, parsley, and cucumber in a large bowl.
• Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and red pepper flakes in a small bowl until well-mixed.
• Pour the dressing over the salad and toss gently to combine.
• Add capers and feta cheese, if using, and gently mix.
• Refrigerate for at least 15 minutes before serving to allow flavors to combine.
• Serve over a bed of arugula and enjoy chilled or at room temperature!

Notes

Chef Jenn’s Tips

• For extra flavor, let the salad sit in the fridge for an hour or up to overnight before serving—it gets better as it marinates.
• Swap out the arugula for spinach or mixed greens if you prefer a milder green.
• If you like a tangier dressing, add an extra squeeze of lemon juice or a splash of red wine vinegar.
• White beans like cannellini or Great Northern beans work best, but chickpeas can be substituted for a variation.

Nutrition

Serving: 1servingCalories: 169kcalCarbohydrates: 21gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 294mgPotassium: 489mgFiber: 5gSugar: 2gVitamin A: 486IUVitamin C: 9mgCalcium: 114mgIron: 3mg

Keyword easy summer salad, healthy bean salad, Mediterranean salad, white bean salad

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