White Bean Salad

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I love how light, fresh, and satisfying White Bean Salad is! Packed with protein-rich beans, crisp vegetables, and a bright lemony dressing, this refreshing salad is perfect as a side dish, light lunch, or healthy meal prep option.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Keyword: easy summer salad, healthy bean salad, Mediterranean salad, white bean salad

Servings: servings

Calories: 169kcal

Author: Chef Jenn

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