White Bean Salad

5 from 60 votes

This white bean salad is light, refreshing and comes together quickly for meal prep. It's made with simple pantry ingredients and tossed in a lemon dressing

Course Salad

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Total Time 10

Servings servings

Calories 372kcal

Author Yumna Jawad

Equipment

Ingredients

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

Dressing

¼ cup olive oil
3 tablespoons lemon juice
1 garlic clove pressed
Salt and pepper

Instructions

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.

Notes

Storage: Store in an airtight container. It will last about 3-5 days in the fridge. For best results, only add the tomatoes immediately before serving.

Substitutes: For best results, follow the recipe as is. However the salad itself is very adaptable so feel free to add or change any of the ingredients.

Nutrition