Why Make This Recipe
White Bean Salad is a refreshing and nutritious dish that packs a lot of flavors. It’s perfect for lunch, dinner, or as a side dish at gatherings. The combination of fresh veggies and creamy beans makes it both satisfying and light. Plus, it’s easy to prepare, making it a go-to recipe for busy days.
How to Make White Bean Salad
Ingredients
- 2 cans (15 ounces) cannellini beans (or 3 cups cooked cannellini)
- 2 medium vine tomatoes (cut into wedges)
- 1½ cups cucumber (diced)
- 3 scallions (thinly sliced)
- 1 cup flat-leaf parsley (chopped)
- ½ cup sun-dried tomatoes in oil (chopped)
- 6 ounces feta (optional, sub non-dairy feta)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons vinegar (apple cider or red wine vinegar)
- 1 tablespoon sumac (sub 1 teaspoon ground cumin)
- 1 small clove garlic (grated)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Directions
- Combine Salad Ingredients: In a large mixing bowl, add the drained and rinsed white beans, tomato wedges, diced cucumber, thinly sliced scallions (both white and green parts), chopped parsley, chopped sun-dried tomatoes, and optional crumbled feta.
- Whisk the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, grated garlic, sumac (if using), salt, and black pepper until well combined.
- Toss and Let it Rest: Pour the dressing over the salad and toss gently to coat. Let it sit for 15 minutes to let the flavors mingle—it gets even better with a little time.
How to Serve White Bean Salad
Serve the White Bean Salad chilled or at room temperature. It goes well with grilled meats, fish, or can be enjoyed as a light lunch on its own. You can add extra herbs or even nuts for some crunch if you like.
How to Store White Bean Salad
Store any leftovers in an airtight container in the refrigerator. It’s best consumed within three days. If you plan to serve it later, consider adding dressing just before serving to keep the vegetables fresh.
Tips to Make White Bean Salad
- Make sure to rinse the canned beans well to remove excess salt and preservatives.
- For a spicier kick, add diced jalapeños or a pinch of chili flakes.
- Letting the salad sit for a bit really brings out the flavors, so don’t skip that step!
Variation
You can easily switch up the ingredients based on what you have. Try adding bell peppers, olives, or even avocado for a different twist.
FAQs
Can I use a different type of bean?
Yes! You can use any type of white bean, such as navy or great northern beans, if you prefer.
Is this salad vegan?
It can be vegan if you omit the feta cheese or use a non-dairy feta substitute.
How long does it take to make this salad?
It takes about 15-20 minutes to prepare, making it a quick and easy meal.
White Bean Salad
Ingredients
Salad Ingredients
- 2 cans 15 ounces cannellini beans (or 3 cups cooked cannellini) Rinsed and drained if using canned beans.
- 2 medium vine tomatoes (cut into wedges)
- 1.5 cups cucumber (diced)
- 3 scallions (thinly sliced) Use both white and green parts.
- 1 cup flat-leaf parsley (chopped)
- 0.5 cup sun-dried tomatoes in oil (chopped)
- 6 ounces feta (optional, sub non-dairy feta) Omit for vegan option.
Dressing Ingredients
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons vinegar (apple cider or red wine vinegar)
- 1 tablespoon sumac (sub 1 teaspoon ground cumin) Optional; adjust seasoning to taste.
- 1 small clove garlic (grated)
- 1 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
Preparation
- In a large mixing bowl, add the drained and rinsed white beans, tomato wedges, diced cucumber, thinly sliced scallions, chopped parsley, chopped sun-dried tomatoes, and optional crumbled feta.
- In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, grated garlic, sumac (if using), salt, and black pepper until well combined.
- Pour the dressing over the salad and toss gently to coat. Let it sit for 15 minutes to let the flavors mingle.