White Bean Salad
White Bean Salad is a fresh, protein-packed dish that’s easy to make and full of bright flavors. Made with tender white beans, cherry tomatoes, crisp cucumber, and a tangy lemon-Dijon dressing, it’s the perfect salad for warm days. Whether you’re planning a potluck, cookout, or a simple lunch, this salad is a delicious and nutritious choice.
It works well as a light main course or a vibrant side dish. The best part? It tastes even better after a few hours in the fridge as the flavors blend together. Capers, feta, and red pepper flakes give it a flavorful Mediterranean twist, while the arugula adds a fresh peppery bite.
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
- Combine the white beans, cherry tomatoes, red onion, parsley, and cucumber.
- Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and red pepper flakes until well combined.
- Pour the dressing over the bean mixture and toss gently to coat.
- Mix in the capers and feta cheese, if using.
- Refrigerate for at least 15 minutes to allow the flavors to develop.
- Serve the salad over a bed of arugula and enjoy it chilled or at room temperature.
Step-By-Step Process
Chef Jenn’s Tips
- For the best flavor, let the salad marinate in the fridge for an hour or even overnight.
- Prefer a milder green? Swap the arugula for spinach or mixed greens.
- For a more tangy dressing, add an extra squeeze of lemon or a splash of red wine vinegar.
- Chickpeas make a great substitute for white beans if you’re looking to mix things up.
Make It A Meal
Pair this White Bean Salad with grilled chicken, roasted salmon, or a serving of quinoa for a well-rounded meal. It also complements soups or makes a satisfying lunch when served with crusty bread.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the dressing separate and toss it with the salad right before serving for the best texture.
White Bean Salad
White Bean Salad is a refreshing and hearty dish packed with protein-rich white beans, crisp veggies, and a zesty lemon dressing. Perfect for a light lunch, a healthy side, or a potluck addition, this vibrant salad brings Mediterranean flavors to your table.
Ingredients
- 15 ounces white beans
- ½ cup cherry tomatoes cut in half
- ¼ red onion
- ¼ cup fresh parsley
- ¼ cup cucumber peeled and scooped out the seeds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon 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.
- Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and red pepper flakes until well combined.
- Pour the dressing over the bean mixture and toss gently to coat.
- Mix in the capers and feta cheese, if using.
- Refrigerate for at least 15 minutes to allow the flavors to develop.
- Serve the salad over a bed of arugula and enjoy it chilled or at room temperature.
Notes
Chef Jenn’s Tips
- For the best flavor, let the salad marinate in the fridge for an hour or even overnight.
- Prefer a milder green? Swap the arugula for spinach or mixed greens.
- For a more tangy dressing, add an extra squeeze of lemon or a splash of red wine vinegar.
- Chickpeas make a great substitute for white beans if you’re looking to mix things up.
Nutrition
Serving: 1cupCalories: 169kcalCarbohydrates: 21gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 294mgPotassium: 489mgFiber: 5gSugar: 2gVitamin A: 486IUVitamin C: 9mgCalcium: 114mgIron: 3mg
Tried this recipe?Let us know how it was!
