White Bean Salad
Posted: 03/27/25
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Fresh and vibrant white bean salad is the perfect side for your next cookout or potluck! With hearty white beans, sweet tomatoes, and a tangy vinaigrette dressing, this simple nutrient-dense salad is a guaranteed crowd-pleaser.
What We Love About This Recipe
- White bean salad is a great option for potlucks and cookouts since it’s super easy to make and feeds a bunch of people no problem. It’s also makes for a nutrient-dense and fiber-rich lunch that’s light yet filling and full of flavor!
- This recipe needs zero cooking! There’s a bit of prep work involved, but it’s just some basic rinsing and chopping. Nothing you can’t handle!
- It’s honestly pretty versatile. You can add whatever you like to it! For more protein, toss in some chopped hard-boiled eggs. Feta cheese crumbles would make each bite a little creamy and add some extra tang to the dish. If you just want an even-more-vibrant salad, add fresh lemon zest to the vinaigrette. Delish!
Chef’s Tips
- Tomato not quite ripe? You can actually help it along a little! Adding a skosh of pineapple juice to the salad can mimic the acidity of a ripe tomato. You can also salt the tomato pieces after chopping them, then let the sit for 30 minutes. That’ll bring out more of the tomato flavor.
- Make sure the white beans are fully cooked, and be sure to rinse and drain them really well. Canned beans usually have salt added to them, which can throw off the whole flavor of the dish unless you rinse it off first.
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- My Favorite Detox Salad (Chickpea Quinoa Feta Salad)
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White Bean Salad
A fresh, nutrient-dense salad with a tangy vinaigrette dressing. Light and full of flavor, perfect for potlucks and cookouts.
servings
Ingredients
For the White Bean Salad
- 1 14-ounce can cooked white beans
- 1 medium tomato approximately 6 ounces
- 1 small white onion or red onion, approximately 4 ounces
- ¼ cup fresh parsley
- salt to taste
- freshly cracked black pepper to taste
For the Vinaigrette
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- ¼ teaspoon dijon mustard
Equipment
- Small mixing bowl
- whisk
- Colander
- Large mixing bowl
- Cutting board
- sharp chef's knife
- Paper towels
- Silicone spatula or large wooden spoon
Instructions
- Pour 1 14-ounce can cooked white beans into colander and rinse beans under running water. Drain beans very well, then transfer rinsed beans to large bowl. Set aside.
- Place 1 medium tomato on cutting board. Slice away stem end of onion and discard.
- Chop tomato into pieces approximately same size as beans. Add chopped tomato pieces to bowl with beans and set aside.
- Place 1 small white onion on cutting board. Slice away stem end of onion and discard. Peel away skin of onion and discard.
- Chop remaining onion into pieces approximately same size as beans and tomatoes. Add chopped onion pieces to bowl. Set aside.
- Rinse ¼ cup fresh parsley under running water, then pat parsley completely dry with paper towels and place parsley on cutting board.
- If desired, remove parsley leaves and discard stems. Alternately, leave parsley intact. Roughly chop parsley, then add parsley to bowl with beans. Set aside.
- Add 1 tablespoon olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, and ¼ teaspoon dijon mustard to small mixing bowl. Whisk ingredients together until fully emulsified.
- Pour prepared vinaigrette over bean mixture, then toss or stir ingredients together until incorporated.
- Taste salad and season with salt and freshly cracked black pepper as desired. Toss or stir ingredients until incorporated.
- Serve salad immediately, or cover bowl tightly with lid or plastic wrap and refrigerate 30 minutes.
Notes
- Storage: This salad is best the day it’s made, but leftovers can be kept up to 3 days if refrigerated in an airtight container.
Nutrition Information
Serving: 1serving | Calories: 111kcal | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Total Carbs: 17g | Fiber: 4g | Sugar: 2g | Net Carbs: 13g | Vitamin C: 11mg | Sodium: 9mg | Potassium: 415mg | Calcium: 60mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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