White Bean Salad
Add Preferred SourceLooking 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.
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Make White Bean Salad for a fresh, protein-packed dish with crisp veggies and a zesty lemon-Dijon dressing. A light and healthy meal or side!
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
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the white beans, cherry tomatoes, red onion, parsley, and cucumber to a large mixing bowl. Using a roomy bowl makes it easier to toss everything gently without breaking up the beans.
Whisk the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and red pepper flakes together in a small bowl until smooth and well combined. The dressing should taste bright and lightly balanced between tangy and sweet.
Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. Take care not to mash the beans as you mix. Add the capers and feta cheese, if using, and gently fold them in so they stay intact and evenly distributed.
Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld and deepen. Serve the white bean salad over a bed of arugula and enjoy chilled or at room temperature.
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.
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.
White Bean Salad
Ingredients
- 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
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
