If you’re looking for a fresh, protein-packed salad that’s easy to make and full of flavor, White Bean Salad is the perfect choice! This vegetarian salad is light and satisfying and made with tender white beans, juicy cherry tomatoes, crisp cucumber, and a tangy lemon-Dijon dressing. It’s a great summer salad, perfect for potlucks, cookouts, and everything in between!
Whether served as a side dish, a light lunch, or part of a larger meal, this easy White Bean Salad is a delicious way to enjoy wholesome ingredients. Itls loaded with crunch, and the tangy dressing adds plenty of flavor. But wait, there’s more! Capers, feta cheese, and a hint of spice jazz up this salad even more.
This is a yummy main dish salad. And the best part is that it tastes better the next day! I love how the flavors really mingle overnight. In fact, I often make this salad and then serve it the next day.
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 blended.
- Pour the dressing over the salad and toss gently to combine.
- Stir in the capers and feta cheese, if using.
- Chill in the refrigerator for at least 15 minutes to let the flavors meld.
- Serve over a bed of arugula and enjoy cold or at room temperature.
Step-By-Step Process
Chef Jenn’s Tips
- Let the salad sit for at least an hour in the fridge for the best flavor—it improves as it marinates.
- Swap arugula for spinach or mixed greens if you prefer a milder green.
- For a tangier dressing, add a bit more lemon juice or a splash of red wine vinegar.
- If you don’t have white beans, chickpeas make a great substitute.
Recommended
Make It A Meal
White Bean Salad is light yet filling, making it a great addition to any meal. Serve it alongside grilled chicken, roasted salmon, or a warm grain like quinoa for a balanced plate. It also pairs well with crusty bread or a bowl of soup for a simple, satisfying lunch.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. If serving later, keep the dressing separate and toss just before eating for the best texture.
White Bean Salad
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 blended.
- Pour the dressing over the salad and toss gently to combine.
- Stir in the capers and feta cheese, if using.
- Chill in the refrigerator for at least 15 minutes to let the flavors combine.
- Serve over a bed of arugula and enjoy cold or at room temperature.
Notes
Chef Jenn’s Tips
- Let the salad sit for at least an hour in the fridge for the best flavor—it improves as it marinates.
- Swap arugula for spinach or mixed greens if you prefer a milder green.
- For a tangier dressing, add a bit more lemon juice or a splash of red wine vinegar.
- If you don’t have white beans, chickpeas make a great substitute.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.