This White Bean Salad is a crisp, refreshing dish that marries creamy cannellini beans with vibrant, garden-fresh veggies. Its silky texture contrasts beautifully with crunchy cucumbers and juicy cherry tomatoes, while a zesty lemon-herb dressing ties it all together. Perfect for a light lunch or a side dish, it’s packed with protein and fiber, keeping you satisfied without weighing you down. Best of all, it comes together in just 10 minutes of prep, making it a lifesaver for busy days.
After letting it chill for an hour, the flavors meld into a harmonious blend that’s bright, savory, and slightly tangy. Each bite offers a delightful mix of herby freshness and smooth, earthy beans, making it a crowd-pleaser at picnics or dinners. Whether you’re meal prepping or hosting, this salad is as versatile as it is delicious. Plus, it’s a great way to enjoy wholesome ingredients without spending hours in the kitchen!
Fresh & Flavorful Ingredients
- 2 cans (14.5 oz. each) white beans, drained but not rinsed (or substitute with chickpeas for a twist)
- ¼ cup red onion, finely chopped (soak in cold water for 10 minutes to reduce sharpness if preferred)
- ¼ cup cilantro, chopped (substitute with flat-leaf parsley if you’re cilantro-averse)
- 2 tablespoons parsley, chopped
- ¼ cup lemon juice (freshly squeezed for the best flavor)
- ¼ cup white vinegar (apple cider vinegar works too)
- Salt and freshly ground pepper, to taste
Simple Steps to Perfect Salad
- Mix the ingredients: In a medium-sized mixing bowl, combine the white beans, red onion, cilantro, parsley, lemon juice, and white vinegar. Toss gently to ensure everything is evenly coated.
- Season to taste: Add salt and freshly ground pepper, adjusting to your preference.
- Chill and marinate: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve cold: Once chilled, give the salad a quick stir and serve straight from the fridge. Perfect as a side dish or light meal!
Perfect Pairings: Serving Suggestions
This White Bean Salad is incredibly versatile and pairs well with a variety of dishes. Serve it as a refreshing side to grilled chicken, fish, or tofu for a light and balanced meal. It also makes a great addition to a Mediterranean-inspired spread alongside hummus, pita bread, and olives. For a heartier option, toss it with cooked quinoa or farro to create a satisfying grain bowl.
Make It Your Own: Recipe Variations
Customize this salad to suit your taste or pantry staples! Swap the white beans for chickpeas or cannellini beans for a different texture. Add diced cucumbers, cherry tomatoes, or roasted red peppers for extra crunch and color. If cilantro isn’t your favorite, try fresh basil or dill instead. For a creamier version, drizzle in a tablespoon of olive oil or mix in a dollop of Greek yogurt.
Keep It Fresh: Storage Tips
This salad stores beautifully in the fridge for up to 3 days, making it a great make-ahead option. Store it in an airtight container to maintain freshness. If the flavors mellow over time, simply add a splash of lemon juice or vinegar before serving. Avoid freezing, as the beans may become mushy and the fresh herbs will lose their vibrant flavor.
Quick Prep: Time-Saving Tips
To save time, use pre-chopped red onion or a food processor to quickly mince the herbs. If you’re in a rush, you can skip the refrigeration step, but chilling the salad for even 15-20 minutes will help the flavors meld. For meal prep, double the recipe and portion it into containers for easy grab-and-go lunches throughout the week.
White Bean Salad
Ingredients
- 2 cans 14.5 oz. white beans, drained but not rinsed
- 1/4 cup red onion chopped
- 1/4 cup chopped cilantro
- 2 tablespoons chopped parsley
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- salt and freshly ground pepper to taste
Instructions
- Mix all the ingredients in a medium sized mixing bowl.
- Cover and refrigerate for at least an hour.
- Serve cold.