Enjoy this filling, yet easy and refreshing white bean salad this summer. This bean salad recipe is a perfect side dish for all your grilling recipes.
White bean salads are a perfect addition to summer suppers. Not only are they typically served chilled or at room temperature helping you avoid a hot kitchen, but they are super filling so that you know folks won’t be hungry ten minutes after supper’s concluded.
My husband loves this salad. I made it earlier this week and he enjoyed it as an afternoon snack as well as with dinner. Many of you have been asking about the recipe since I posted a picture of it alongside our Drunken Brats and Caramelized Onions.
This salad can be made with cannellini or great northern beans. If you buy them canned, you’ll have a super quick fix ready to go.
White beans are delicate, so be sure to stir gently. This side dish is simple, yet packed with flavor and fiber. It’s also a great make-ahead if you’ve got more time in the morning than you do at suppertime.
What’s in a white bean salad recipe?
With just a few simple fresh ingredients you can whip up this bean salad in about 5 minutes.
- cannellini beans – you want to drain and rinse these well. You could also use other white beans such as Great Northern or Navy beans.
- red bell pepper – Or any colored pepper, diced small works great
- parsley – Some fresh parsley really adds some great color and freshness to this salad. So don’t skip it!
- sweet onion – In the summertime, I love using a little sweet onion such as a Vidalia onion in recipes. But you could also use red onion if that’s what you have on hand.
- white wine vinegar – You are in a sense making a quick viniagrette with this vinegar
- garlic – Mince this finely.
- Fine sea salt and freshly ground black pepper – You want add this to taste
- olive oil – A good tasting olive oil combined with the vinegar makes for a quick dressing in this salad.
How do you make this white bean salad recipe?
Combine the salad ingredients. Place the beans, pepper, parsley, and onion in a large salad bowl.
Make the dressing. In a small jar or bowl, place the vinegar, garlic, salt, and pepper. Cap the jar and shake, or whisk to combine. Add the oil, and shake or whisk again.
Toss it all together. Toss the salad with the dressing, folding gently so as not to break up the beans. Adjust the seasonings and serve.
White bean salad substitutions
- Use a different bean. I used cannelini beans, but you could use another white bean such as Great Northern or Navy beans.
- Swap out the fresh herbs. Try using something like cilantro instead for a different taste.
- Make it a Mediterranean bean salad. Try adding some feta cheese!
- Turn it into a complete meal. You could add some tuna to it. It’s one way I turn a can of tuna into a meal.
Can I make this salad ahead of time?
The salad can be made in advance and stored in the refrigerator for up to 2 days.
What can I serve this white bean salad with?
This is a perfect dish to serve in the summertime along with some many other great meals. Here are a few options to try:
- Easy Mediterranean Grilled Steak Recipe (Freezer-Friendly)
- Drunken Brats and Caramelized Onions
- Easy Turkey Burger Recipe
Looking for more bright ideas to get dinner on the table? My latest cookbook is here! And it’s designed just for you to make dinner quickly, easily, and affordably.
You can beat the clock without breaking the bank. And you’ll eat well too.
White Bean Salad
- 2 15-ounce cans cannellini beans rinsed and drained
- 1/2 red bell pepper for 1/2 cup finely chopped
- 1/3 cup parsley (chopped)
- 1/4 sweet onion finely chopped (for 1/4 cup)
- 2 tbsp white wine vinegar
- 1 clove garlic minced
- black pepper
- 2 tbsp olive oil
- Place the beans, pepper, parsley, and onion in a large salad bowl.
- In a small jar or bowl, place the vinegar, garlic, salt, and pepper. Cap the jar and shake, or whisk to combine. Add the oil, and shake or whisk again.
- Toss the salad with the dressing, folding gently so as not to break up the beans. Adjust the seasonings and serve.
- Make-ahead: The salad can be made in advance and stored in the refrigerator for up to 2 days.