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This White Bean Salad comes together quickly and easily with just a handful of ingredients. It’s great for meal prep, high in protein and is made with pantry staple ingredients. Finished in a simple lemon dressing for a fresh and vibrant side, it’s a white bean salad that you can customize based on what you have on hand.
Table of Contents
- Recipe at a Glance
- Ingredients for this Vegan White Bean Salad
- Popular Substitutions and Additions
- How to Make a White Bean Salad
- Tips for Making the Best White Bean Salad
- What to Serve with White Bean Salad
- How to Store Vegan White Bean Salad
- Frequently asked questions
- More white bean recipes
- More salad recipes
- White Bean Salad Recipe
This white bean salad is so good! It’s a recipe that I often make. It’s not only packed with nutrients and a variety of flavors and textures but it’s also made with affordable pantry staples, so it’s a great addition to my meal prep routine.
I just made this white bean salad (literally an hour ago), and it is delicious! Even my six-year-old loved it. – Erica
Recipe at a Glance
Cuisine Inspiration: American
Primary Cooking Method: Mixing
Dietary Info: Vegan, Gluten-Free
Key Flavor: Earthy, tangy, and herbal
Skill Level: Easy
- Nutrient-Dense: This White bean salad is packed with protein, fiber, vitamins, and minerals. Even the herbs add antioxidants, and the lemon olive oil dressing is full of vitamin C and healthy fats.
- Convenient: This salad uses canned beans, and making it is a simple matter of mixing the ingredients together. Even the dressing comes together in a couple of minutes.
- Versatile: Serve this white bean salad as-is for a delicious vegan side or main dish, or add cooked chicken or seafood for more flavor and texture.
- Cost-Effective: Every ingredient in this salad and its dressing are simple, budget-friendly items.
Ingredients for this Vegan White Bean Salad
- White beans: High in protein and a great source of fiber, vitamins, and minerals, white beans are the main ingredient of this dish. Drain and rinse them, and they are ready to use. There are three varieties of white beans that work here: Great Northern beans, navy beans, or white kidney beans (also called cannellini beans).
- Onions: I use red onions that are mild in taste without being overpowering when they’re fresh. They add a lot of flavor to the salad.
- Parsley and Cilantro: The combination of parsley and cilantro adds a lemony, peppery, pungent flavor with a touch of earthiness that pairs well with the beans.
- Cherry Tomatoes: Cherry tomatoes add natural sweetness and brightness that complement the zesty flavors of the onion and herbs.
- Olive Oil Lemon Dressing: The olive oil, lemon juice, and garlic work together to create a fresh, bright flavor profile with a hint of earthy bite from the fresh garlic.
- Salt and Pepper: The classic seasoning combination for almost all recipes. Salt accentuates the other flavors in the dressing, while the pepper adds a slight warmth.
Popular Substitutions and Additions
- Choose from three white bean options: Great Northern Beans, navy beans, and white kidney beans are all excellent white bean options for this salad.
- Make a mixed bean salad: Combine all three white beans or add any of your other favorite canned beans for more flavor.
- Add other veggies for more flavor: Cucumber or zucchini are great additions to the bean salad. You can also serve your bean salad over a bed of your favorite leafy greens.
- Change the onions to change the flavor: You can drastically change the flavor of your bean salad by changing the onions you use. Red, white, and yellow onions range from sharp to mellow in that order, while sweet onions have a sweeter, more mellow flavor.
- Change up your herbs: While this particular recipe uses parsley and cilantro, herbs such as coriander, oregano, and basil work well in this salad.
- Add a little heat: A pinch of red pepper adds a nice touch of heat to the bean salad.
- Make it a Tex-Mex salad: Substitute the lemon dressing with salsa to create a Tex-Mex bean salad variation.
How to Make a White Bean Salad
- Mix all the white bean salad ingredients in a bowl.
- Whisk the dressing ingredients together, pour over the plated salad, and enjoy!
Love the use of parsley and cilantro together with cherry tomatoes to this white bean salad. Super. – Anastasia
Tips for Making the Best White Bean Salad
- Be sure to drain and rinse the beans before using them. The liquid is starchy and salty so you want to rinse as much of it off as possible.
- Use fresh herbs in this recipe for the best tasting dish. It really lifts the dish, though in a pinch you can use dried. Chop the herbs finely so that they combine well with the other ingredients.
- Don’t add the tomatoes until serving. You can make and dress the rest of the salad ahead of time, but cut the tomatoes just before serving so that they don’t dry out. This goes for any other fresh soft vegetables you’re adding like cucumbers or lettuce.
- Make the dressing in the same bowl as the salad. If you’re serving the white bean salad salad immediately, whisk the dressing first in the large bowl, then add the ingredients and toss everything together. There’s less dishes to wash that way…you’re welcome 😉
What to Serve with White Bean Salad
White bean salad really shines when it comes to versatility. On its own, it’s a hearty vegan main course. However, you can also serve it as a side dish with a wide variety of meat main dishes, as well.
How to Store Vegan White Bean Salad
For maximum freshness, transfer any leftover bean salad and dressing to separate, air-tight containers and store them in the refrigerator for three to five days.
How long will vegan white bean salad last in the fridge?
This white bean salad and dressing will last for three to five days in the refrigerator in air-tight containers. Always store the salad and the dressing in separate containers. This keeps the beans firm and the vegetables crisp for as long as possible.
Can I freeze white bean salad?
You can freeze this white bean salad without the dressing or the tomatoes. Place the salad in an appropriately sized, air-tight, freezer-safe container or a heavy-duty freezer bag with as much air removed as possible, then freeze the salad for up to three months. Place it in the refrigerator for one to two days to fully defrost and enjoy.
Frequently asked questions
I use canned beans as the are easy, convenient and ready to use. You can use dried beans, but you will have to cook them first so that they are soft. Check out this post to learn how to cook dried beans.
I use cannellini beans in this recipe, which are also called white kidney beans. Great Northern beans or navy beans will also work well. This recipe is adaptable though, and it would work with other canned beans like red kidney, pinto and even chickpeas.
Canned beans should be poured into a strainer and then rinsed under cold water until it runs clear. Draining the beans in a strainer helps eliminate the possibility of accidentally smashing them.
This white bean salad is a great side dish, but it’s also perfect for easy-to-grab healthy lunches. Make a batch today and enjoy it throughout the week. At its base, it simply couple cans of beans tossed in a light and fresh dressing. Dress it up how you like, or keep it simple and satisfying as is.
More white bean recipes
More salad recipes
If you’ve tried this healthy-ish feel good White Bean Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
White Bean Salad
- 2 15- ounce can white beans drained and rinsed
- ¼ cup cherry tomatoes halved
- ¼ cup chopped red onion
- ¼ cup chopped parsley
- 2 tablespoons chopped cilantro
- In a medium bowl, place the prepared white beans, tomatoes, onions, parsley and cilantro.
- In a small bowl or jar, whisk together the dressing ingredients.
- When ready to serve, pour the dressing over the salad and gently toss to combine.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.