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–+ servings
Close-up of a large white bowl of white bean salad with onions, tomatoes, parsley, and a light vinaigrette.

White Bean Salad

easyhealthyrecipes.com/white-bean-salad/
A fresh, nutrient-dense salad with a tangy vinaigrette dressing. Light and full of flavor, perfect for potlucks and cookouts.
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Recipe makes approximately 6 servings

Equipment Needed

  • Small mixing bowl
  • whisk
  • Colander
  • Large mixing bowl
  • Cutting board
  • sharp chef's knife
  • Paper towels
  • Silicone spatula (or large wooden spoon)

Ingredients Needed

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

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.

Recipe 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 Info (Approximate)

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