This delicious White Bean Salad is easy to make with simple pantry ingredients. White beans are tossed in a zesty vinaigrette, making it a delicious light lunch or side dish.
If you’re looking for a fast, easy, delicious dish that’s totally versatile, try this White Bean Salad recipe.
In less than 15 minutes with just a few simple pantry ingredients, you can enjoy a hearty yet healthy meal. This white bean salad can easily be enjoyed as a light lunch, as a party appetizer, or as a side salad.
I love to make a batch and enjoy it in so many different ways throughout the week!
Table of Contents
Why you’ll love this family favorite recipe!
This white bean salad is:
- hearty and satisfying yet light and nourishing.
- made with only a few simple ingredients you probably have in your pantry.
- a fast recipe: you can whip this up in 15 minutes or less!
- so delicious, full of bright citrus and herbs.
Ingredient notes
A few notes about some of the ingredients you’ll need:
- White beans – I use Great Northern beans or cannellini beans.
- Olive oil – Use extra virgin olive oil for the best flavor.
- Lemon juice & lemon zest – Using freshly squeezed lemon juice and lemon zest adds a level of brightness and big citrus energy to every bite.
- Red onion – Be sure to finely dice the red onion. Love the little bit of savory zing red onion adds.
- Garlic – Since this is a fresh and not cooked dish, pressed garlic helps distribute the garlic flavors evenly throughout and prevents you from chomping onto a bigger piece of raw garlic like you would if using minced garlic.
- Herbs – I love the combo of thyme, rosemary, and parsley in this. You can also use basil or tarragon.
Step-by-step instructions
Here are a few quick step-by-step photos to show you how EASY it is to make this white bean salad recipe! Full ingredients and detailed instructions are in the printable recipe card below.
- In a large bowl, add all of the ingredients except for the white beans.
- Whisk the ingredients in the bowl until well mixed.
- Add in the white beans and gently toss to fully coat all of the beans.
Serve immediately, or refrigerate until you are ready to use.
Marlynn’s Tip
Recipe Tip
While you can serve this white bean salad immediately, the flavors are more pronounced and mingled if you refrigerate it for at least 30 minutes before serving.
Recipe FAQs
Use your favorite fresh herbs! You can use a mix of parsley, cilantro, basil, tarragon, thyme, rosemary, or oregano.
Cannellini or Great Northern Beans work well in this recipe.
Store in an airtight container for up to 5 days. After removing from the refrigerator, gently toss together to redistribute the vinaigrette and herbs throughout.
Serving suggestions
One of the best things about this white bean salad is how versatile it is!
Serve it as a light lunch or dinner main course with a side of Asian Carrot Cucumber Salad for fresh crunch.
It’s great as an appetizer served almost dip-style with some crostini.
This is a great side dish for picnics and barbecues, paired with Tandoori Chicken Skewers, Greek Lamb Chops, or Prawn BBQ Skewers.
🍷 🥂 Wine pairings
This white bean salad is best paired with a crisp white wine. Serve it with a Sauvignon Blanc, Semillon, Pinot Gris, or Pinot Blanc.
More white bean recipes
Soup Recipes
Tuscan Kale and White Bean Soup
Vegetarian Recipes
Easy, Vegetarian Pesto Beans
Soup Recipes
Chicken Minestrone Soup
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
White Bean Salad
Ingredients
- 3 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- zest of one lemon
- 1 teaspoon white wine vinegar
- 2 garlic cloves, pressed
- ¼ cup chopped parsley
- ¼ cup finely diced red onion
- ½ teaspoon thyme
- ½ teaspoon chopped rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cans (15 ounces each) white beans such as Great Northern beans or cannellini beans, rinsed and drained
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, white wine vinegar, garlic, parsley, red onion, thyme, rosemary, salt and pepper.
- Add the beans to the bowl and toss gently to ensure all of the beans are well coated with the lemony vinaigrette.
- Serve immediately, or refrigerate for 1 hour before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow on Instagram
