Delicious White Bean Salad Recipe

This White Bean Salad is a refreshing and protein-packed dish that combines creamy white beans, crisp vegetables, and a tangy lemon-garlic dressing. Perfect as a light side dish or a wholesome main course, this salad comes together quickly and delivers vibrant, fresh flavors with every bite.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just minutes, requiring no cooking.
• Versatile: Works as a side dish, a light lunch, or a potluck favorite.
• Healthy and Nourishing: Packed with fiber, protein, and fresh ingredients.
• Customizable: Add your favorite veggies, herbs, or toppings to make it your own.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salad

• 2 cups canned white beans (cannellini or great northern), rinsed and drained
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped
• ¼ cup feta cheese, crumbled (optional)

For the Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• ½ teaspoon Dijon mustard
• Salt and pepper to taste

Directions

Step 1: Prepare the Dressing

• In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified.

Step 2: Assemble the Salad

• In a large mixing bowl, combine white beans, cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using).

Step 3: Dress the Salad

• Pour the dressing over the salad. Toss gently to coat all the ingredients evenly.

Step 4: Serve

• Serve immediately or chill in the refrigerator for 15–20 minutes to enhance the flavors.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: None
• Total Time: 10 minutes

Variations

• Add Protein: Include grilled chicken, shrimp, or canned tuna for a heartier meal.
• Crunchy Toppings: Toss in toasted almonds, pine nuts, or sunflower seeds for added texture.
• Herb Boost: Swap parsley with basil, cilantro, or dill for a different flavor profile.
• Extra Veggies: Add diced bell peppers, shredded carrots, or avocado for more variety.
• Vegan Option: Skip the feta cheese or substitute it with a plant-based alternative.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Freezing: Not recommended, as the texture of the fresh vegetables and beans may change.

FAQs

1. Can I use dried beans instead of canned?

Yes, soak and cook dried white beans according to package instructions before using.

2. Can I make this salad ahead of time?

Yes, you can assemble the salad and prepare the dressing up to a day in advance. Store them separately and combine just before serving.

3. What other beans can I use?

Chickpeas, kidney beans, or black beans are great alternatives.

4. How can I reduce the onion’s sharpness?

Soak the chopped red onion in cold water for 10 minutes, then drain before adding to the salad.

5. Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

6. Is this salad gluten-free?

Yes, this recipe is naturally gluten-free.

7. How do I make it oil-free?

Replace the olive oil with a splash of balsamic vinegar or more lemon juice.

8. Can I add grains to this salad?

Absolutely! Add cooked quinoa, farro, or couscous for extra heartiness.

9. What’s the best way to serve this salad?

Serve it chilled on its own or as a side dish to grilled chicken, fish, or crusty bread.

10. Can I substitute the Dijon mustard?

You can use whole-grain mustard or skip it for a milder dressing.

Conclusion

This White Bean Salad is a delightful medley of fresh ingredients and bold flavors, making it perfect for any occasion. Whether you serve it as a light lunch, a picnic side, or a crowd-pleasing potluck dish, this recipe is sure to become a favorite. With minimal prep and endless customization options, it’s a go-to recipe you’ll love to make and share!