Published: · Modified: by Jessica Fisher
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You will enjoy this filling, yet easy and refreshing white bean salad on repeat throughout the summer and into the fall. This bean salad recipe is a perfect side dish for grilled chicken or brats or to include in your lunchtime meal prep alongside a few other salads. It comes together in less than ten minutes!
Naturally gluten free, this bean salad recipe is a budget-friendly way to add protein and fiber to your meal plans, a perfect salad for summer. Be sure to check out the variations as there are loads of different ways to make bean salads easy and delicious!
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- Why Make This
- Ingredients
- Step-by-Step Instructions
- FAQs
- More Cold Salads
- Tell us what you think!
- White Bean Salad
White bean salads are a perfect addition to summer suppers. Not only are they typically served chilled or at room temperature helping you avoid a hot kitchen, but they are super filling so that you know folks won’t be hungry ten minutes after supper’s concluded.
Keep a bowl of this White Bean Salad in the fridge to be enjoyed as an afternoon snack as well as with dinner. It’s delicious alongside Drunken Brats as well as Marinated Chicken. Recently I packed it alongside Coleslaw with Apples for a plant-based lunch prep.
Why Make This
It’s quick and easy! This salad can be made with cannellini or great northern beans. If you buy them canned, you’ll have a super quick fix ready to go.
It’s budget-friendly. Beans are the budget-friendly food to lean on when you’re trying to keep costs down.
It’s delicious! The combination of creamy white beans in a tangy vinaigrette is super tasty, the perfect summer salad.
Ingredients
With just a few simple fresh ingredients you can whip up this white bean salad in about 5 minutes. Here’s what you’ll need:
cannellini beans – These are one of four white beans. I use canned beans, but you can definitely cook your own. You could also use other white beans such as Great Northern or Navy beans.
red bell pepper – I like red for the contrast of colors, but you can use any colored pepper diced small.
parsley – Fresh parsley really adds some great color and freshness to this salad. If you’ve got basil or cilantro, you can swap those in in if you like.
sweet onion – In the summertime, I love using a little sweet onion such as a Vidalia onion in recipes, but you could also use red onion, scallions, or even chopped shallots if that’s what you have on hand.
white wine vinegar – I like the brightness from white wine or sherry vinegar, but you can also use red wine vinegar if you prefer. For a sweeter white bean salad, use apple cider or rice vinegar. In a pinch, you can use lemon juice to add acid to the salad.
garlic – fresh garlic adds nice zing to the salad. You can add roasted garlic cloves if you’d like a milder flavor.
fine sea salt and freshly ground black pepper – Don’t be afraid to season your salad. Adjust to taste with plenty of salt and pepper.
olive oil – a good tasting olive oil combined with the vinegar makes for a quick dressing in this salad. You can use another cooking oil if that’s what you have on hand.
Variations
- Use a different bean. I used cannellini beans, but you could use another white bean such as Great Northern or Navy beans or even black, pinto, or garbanzo beans.
- Swap out the fresh herbs. Try using something like cilantro, basil, or even mint instead for a different taste.
- Add other veggies. You can fold in other types of vegetables, such as roasted cauliflower, roasted peppers, chopped celery, cucumber, or sun dried tomatoes.
- Make it a Mediterranean bean salad. Try adding some feta cheese and Kalamata olives!
- Turn it into a complete meal. You could add canned tuna or grilled chicken to this White Bean Salad. It’s one way you can turn a can of tuna into a meal.
Step-by-Step Instructions
Here’s how to make this White Bean Salad. It takes about ten minutes!
- Combine the salad ingredients. Place the beans, pepper, parsley, and onion in a large salad bowl.
- Dress the beans. Add the vinegar, oil, garlic, salt, and pepper to the bowl. Stir gently so as not to break up the beans. Adjust the seasonings and serve.
FAQs
Can I freeze white bean salad?
You can freeze white bean salad, just keep in mind that the veggies will lose their crunch once thawed. If you’d like, you can prep the salad without the veggies and stir those in right before serving.
How long is white bean salad good for in the fridge?
Like all prepped foods, white bean salad is good for up to four days in the fridge.
What kind of beans are white beans?
White beans are a kidney bean, of which there are four kinds: Cannellini, Great Northern, Navy, and Baby Lima.
More Cold Salads
- Easy Black Bean and Rice Salad with Lime Dressing
- Copycat Chick-fil-A Cobb Salad Recipe
- Thanksgiving Fruit Salad that’s Easy on the Budget
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White Bean Salad
Enjoy this filling, yet easy and refreshing white bean salad dotted with sweet peppers this summer. This bean salad recipe is a perfect side dish for all your grilling recipes.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 4 servings
Calories: 228kcal
Author: Jessica Fisher
Cost: $3
Equipment
Ingredients
- 2 15-ounce cans cannellini beans rinsed and drained
- ½ red bell pepper for ½ cup finely chopped
- ⅓ cup parsley (chopped)
- ¼ sweet onion finely chopped (for ¼ cup)
- 2 tablespoon white wine vinegar
- 2 tablespoon olive oil
- 1 clove garlic minced
- salt
- black pepper
US Customary – Metric
Instructions
Place the beans, pepper, parsley, and onion in a large salad bowl. Stir gently.
Add the vinegar, oil, garlic, salt, and pepper. Fold gently so as not to break up the beans. Adjust the seasonings and serve.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
Nutritional values are approximate and based on ¼ the recipe.
Variations
- Use a different bean. I used cannellini beans, but you could use another white bean such as Great Northern or Navy beans or even black, pinto, or garbanzo beans.
- Swap out the fresh herbs. Try using something like cilantro, basil, or even mint instead for a different taste.
- Add other veggies. You can fold in other types of vegetables, such as roasted cauliflower, roasted peppers, chopped celery, cucumber, or sun dried tomatoes.
- Make it a Mediterranean bean salad. Try adding some feta cheese and Kalamata olives!
- Turn it into a complete meal. You could add canned tuna or grilled chicken to this White Bean Salad. It’s one way you can turn a can of tuna into a meal.
Nutrition
Calories: 228kcal | Carbohydrates: 35g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 79mg | Fiber: 11g | Sugar: 1g | Vitamin A: 1004IU | Vitamin C: 31mg | Calcium: 134mg | Iron: 5mg
Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.
This post was originally published on July 24, 2014. It has been updated for content and clarity.
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Reader Interactions
Comments
david nau
I too added lemon, it needed a little acid. But great salad !!!
Reply
Jessica Fisher
Thanks for the feedback!
Reply
Linda
I don’t think I’ve ever told you just how much I love your blog! This Bean Salad is an example of why. Your recipes are delicious, yes, but most importantly they are approachable and doable by cooks of so many levels. Thank you so much for sharing your time, your recipes, your advice and your beautiful attitude about families and food.
Reply
Jessica Fisher
Your words made my day. That is the goal. Thank you!
Reply
Diana
Yum! Had this tonight (along with with BLTs!) with a few changes. I only had rice vinegar, so we used that. I tried to halve it but forgot and made the whole vinaigrette. I only had one can of beans, though, so I added chopped cucumber and tomato. It was delicious!
Reply
Jessica Fisher
Those sound like great adaptations!
Reply
Heather @ My Overflowing Cup
This looks so yummy. I just made a chick pea salad the other day that I will be posting about soon. Bean salad are some of my favorite as they are quick, easy, healthy, and frugal. Thanks for the recipe!
Reply
Stephanie M.
Hi Jessica:
As a daughter born from a father who came from Cyprus, I have grown up eating beans in so many ways. I, too, make bean salad on a regular basis. Sometimes, I use red kidney beans mixed with celery, red onion, oil and vinegar, and salt and pepper. Other times, I add some yellow corn for some color. Other times still, I make it your way with small white beans or white cannellini beans. Anyway it’s served, bean salad is a wonderful thing packed with fiber and deliciousness. I truly don’t think there is any way a bean could be served that I would not like it. Using the canned beans and then rinsing them makes for a good cheap eat and one that is full of fiber and a healthy choice. 🙂
Reply
Jacki @ Two Forks One Love
Stephanie, I make a bean salad (with cannellini beans) very similar to the one you described from Cyprus. I had no idea I was so worldy! 🙂 Mine adds in lemon, and omits the celery, but is really delicious as a side (or by itself for lunch). http://twoforksonelove.com/cannellini-bean-salad/
Reply
Stephanie M.
Hi Jackie: My father used to use lemon in just about everything including bean salad. It is the “Greek” way and also all of the Mediterranean way to use lemon. You are indeed very worldly. 🙂 There are very few things I can think of where my father did not add lemon. Just in case you are interested, I have a wonderful recipe for Greek lemon potatoes. They are very typical of the potatoes you would find in Greece or any of the Greek islands or any Greek restaurant. I always serve them with roasted salmon with dill sauce and they are not only easy but a big hit.
Connie
I want the recipe!!