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

1. Combine the white beans, cherry tomatoes, red onion, parsley, and cucumber.
2. Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and red pepper flakes until well combined.
3. Pour the dressing over the bean mixture and toss gently to coat.
4. Mix in the capers and feta cheese, if using.
5. Refrigerate for at least 15 minutes to allow the flavors to develop.
6. 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.