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    Home » Cold Salads

    White Bean Salad Recipe

    Published: Jun 23, 2022 by Jessica Fisher

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    You will enjoy this filling, yet easy and refreshing white bean salad on repeat throughout the summer and into the fall. This bean salad recipe is a perfect side dish for grilled chicken or brats or to include in your lunchtime meal prep alongside a few other salads. It comes together in less than ten minutes!

    Naturally gluten free this bean salad recipe is a budget-friendly way to add protein and fiber to your meal plans. Be sure to check out the variations as there are loads of different ways to make bean salads easy and delicious!

    overhead shot of spoonful of white beans salad in focus suspended over a bowl of salad. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • More Cold Salads
    • Tell us what you think!
    • White Bean Salad

    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.

    Keep a bowl of this White Bean Salad in the fridge to be enjoyed as an afternoon snack as well as with dinner. It’s delicious alongside Drunken Brats as well as Marinated Chicken. Recently I packed it alongside Coleslaw with Apples for a plant-based lunch prep.

    Why Make This

    It’s quick and easy! 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.

    It’s budget-friendly. Beans are the budget-friendly food to lean on when you’re trying to keep costs down.

    It’s delicious! The combination of creamy white beans in a tangy vinaigrette is super tasty, the perfect summer salad.

    Ingredients

    With just a few simple fresh ingredients you can whip up this white bean salad in about 5 minutes. Here’s what you’ll need:

    ingredients for white bean salad on black table.

    cannellini beans – These are one of four white beans. I use canned beans, but you can definitely cook your own. You could also use other white beans such as Great Northern or Navy beans.

    red bell pepper – I like red for the contrast of colors, but you can use any colored pepper diced small.

    parsley – Fresh parsley really adds some great color and freshness to this salad. If you’ve got basil or cilantro, you can swap those in in if you like.

    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, scallions, or even chopped shallots if that’s what you have on hand.

    white wine vinegar – I like the brightness from white wine or sherry vinegar, but you can also use red wine vinegar if you prefer. For a sweeter white bean salad, use apple cider or rice vinegar. In a pinch, you can use lemon juice to add acid to the salad.

    garlic – fresh garlic adds nice zing to the salad. You can add roasted garlic cloves if you’d like a milder flavor.

    fine sea salt and freshly ground black pepper – Don’t be afraid to season your salad. Adjust to taste with plenty of salt and pepper.

    olive oil – a good tasting olive oil combined with the vinegar makes for a quick dressing in this salad. You can use another cooking oil if that’s what you have on hand.

    Variations

    • Use a different bean. I used cannellini beans, but you could use another white bean such as Great Northern or Navy beans or even black, pinto, or garbanzo beans.
    • Swap out the fresh herbs. Try using something like cilantro, basil, or even mint instead for a different taste. 
    • Add other veggies. You can fold in other types of vegetables, such as roasted cauliflower, roasted peppers, chopped celery, cucumber, or sun dried tomatoes.
    • Make it a Mediterranean bean salad. Try adding some feta cheese and Kalamata olives!
    • Turn it into a complete meal. You could add canned tuna or grilled chicken to this White Bean Salad. It’s one way you can turn a can of tuna into a meal.

    Step-by-Step Instructions

    Here’s how to make this White Bean Salad. It takes about ten minutes!

    beans and veggies added to large salad bowl.
    beans and veggies stirred together.
    seasonings added to bean salad.
    assembled salad in large bowl.
    1. Combine the salad ingredients. Place the beans, pepper, parsley, and onion in a large salad bowl.
    2. Dress the beans.  Add the vinegar, oil, garlic, salt, and pepper to the bowl. Stir gently so as not to break up the beans. Adjust the seasonings and serve.

    FAQs

    Can I freeze white bean salad?

    You can freeze white bean salad, just keep in mind that the veggies will lose their crunch once thawed. If you’d like, you can prep the salad without the veggies and stir those in right before serving.

    How long is white bean salad good for in the fridge?

    Like all prepped foods, white bean salad is good for up to four days in the fridge.

    What kind of beans are white beans?

    White beans are a kidney bean, of which there are four kinds: Cannellini, Great Northern, Navy, and Baby Lima.

    spoon resting in white bean salad bowl.

    More Cold Salads

    • Cranberry Chicken Salad
    • Pear Salad with Blue Cheese
    • Coleslaw with Apples and Almonds
    • Mexican Coleslaw

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    close overhead shot of white bean salad in black bowl.
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    5 from 1 vote

    White Bean Salad

    Enjoy this filling, yet easy and refreshing white bean salad dotted with sweet peppers this summer. This bean salad recipe is a perfect side dish for all your grilling recipes.
    Prep Time5 mins
    Total Time5 mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4 servings
    Calories: 228kcal
    Author: Jessica Fisher
    Cost: $3
    Prevent your screen from going dark

    Equipment

    • large mixing bowl

    Ingredients

    • 2 15-ounce cans cannellini beans rinsed and drained
    • ½ red bell pepper for ½ cup finely chopped
    • ⅓ cup parsley (chopped)
    • ¼ sweet onion finely chopped (for ¼ cup)
    • 2 tablespoon white wine vinegar
    • 2 tablespoon olive oil
    • 1 clove garlic minced
    • salt
    • black pepper
    US Customary – Metric

    Instructions

    • Place the beans, pepper, parsley, and onion in a large salad bowl. Stir gently.
    • Add the vinegar, oil, garlic, salt, and pepper. Fold gently so as not to break up the beans. Adjust the seasonings and serve.

    Notes

    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
    Nutritional values are approximate and based on ¼ the recipe.

    Variations

    • Use a different bean. I used cannellini beans, but you could use another white bean such as Great Northern or Navy beans or even black, pinto, or garbanzo beans.
    • Swap out the fresh herbs. Try using something like cilantro, basil, or even mint instead for a different taste. 
    • Add other veggies. You can fold in other types of vegetables, such as roasted cauliflower, roasted peppers, chopped celery, cucumber, or sun dried tomatoes.
    • Make it a Mediterranean bean salad. Try adding some feta cheese and Kalamata olives!
    • Turn it into a complete meal. You could add canned tuna or grilled chicken to this White Bean Salad. It’s one way you can turn a can of tuna into a meal.

    Nutrition

    Calories: 228kcal | Carbohydrates: 35g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 79mg | Fiber: 11g | Sugar: 1g | Vitamin A: 1004IU | Vitamin C: 31mg | Calcium: 134mg | Iron: 5mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on July 24, 2014. It has been updated for content and clarity.

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    Reader Interactions

    Comments

    1. david nau

      April 14, 2017 at 3:38 pm

      I too added lemon, it needed a little acid. But great salad !!!

      Reply
      • Jessica Fisher

        April 14, 2017 at 4:00 pm

        Thanks for the feedback!

        Reply
    2. Linda

      May 29, 2015 at 9:52 am

      I don’t think I’ve ever told you just how much I love your blog! This Bean Salad is an example of why. Your recipes are delicious, yes, but most importantly they are approachable and doable by cooks of so many levels. Thank you so much for sharing your time, your recipes, your advice and your beautiful attitude about families and food.

      Reply
      • Jessica Fisher

        May 29, 2015 at 5:52 pm

        Your words made my day. That is the goal. Thank you!

        Reply
    3. Diana

      July 29, 2014 at 6:19 pm

      Yum! Had this tonight (along with with BLTs!) with a few changes. I only had rice vinegar, so we used that. I tried to halve it but forgot and made the whole vinaigrette. I only had one can of beans, though, so I added chopped cucumber and tomato. It was delicious!

      Reply
      • Jessica Fisher

        August 09, 2014 at 7:13 am

        Those sound like great adaptations!

        Reply
    4. Heather @ My Overflowing Cup

      July 24, 2014 at 10:06 pm

      This looks so yummy. I just made a chick pea salad the other day that I will be posting about soon. Bean salad are some of my favorite as they are quick, easy, healthy, and frugal. Thanks for the recipe!

      Reply
    5. Stephanie M.

      July 24, 2014 at 10:52 am

      Hi Jessica:

      As a daughter born from a father who came from Cyprus, I have grown up eating beans in so many ways. I, too, make bean salad on a regular basis. Sometimes, I use red kidney beans mixed with celery, red onion, oil and vinegar, and salt and pepper. Other times, I add some yellow corn for some color. Other times still, I make it your way with small white beans or white cannellini beans. Anyway it’s served, bean salad is a wonderful thing packed with fiber and deliciousness. I truly don’t think there is any way a bean could be served that I would not like it. Using the canned beans and then rinsing them makes for a good cheap eat and one that is full of fiber and a healthy choice. 🙂

      Reply
      • Jacki @ Two Forks One Love

        July 24, 2014 at 12:05 pm

        Stephanie, I make a bean salad (with cannellini beans) very similar to the one you described from Cyprus. I had no idea I was so worldy! 🙂 Mine adds in lemon, and omits the celery, but is really delicious as a side (or by itself for lunch). http://twoforksonelove.com/cannellini-bean-salad/

        Reply
        • Stephanie M.

          July 24, 2014 at 12:25 pm

          Hi Jackie: My father used to use lemon in just about everything including bean salad. It is the “Greek” way and also all of the Mediterranean way to use lemon. You are indeed very worldly. 🙂 There are very few things I can think of where my father did not add lemon. Just in case you are interested, I have a wonderful recipe for Greek lemon potatoes. They are very typical of the potatoes you would find in Greece or any of the Greek islands or any Greek restaurant. I always serve them with roasted salmon with dill sauce and they are not only easy but a big hit.

        • Connie

          August 05, 2019 at 7:56 pm

          I want the recipe!!

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