Easy White Bean Salad Recipe

Whenever I’m craving something fresh and vibrant, I whip up this delightful white bean and veggie salad—it’s like a burst of sunshine and flavor in every bite!

I adore preparing meals that are tasty yet health-giving. My Creamy Avocado Pasta is loaded with protein, thanks to the white beans in the dish, and heart-healthy fats from the avocados.

With plenty of vibrant Mediterranean flavors, this dish comes together in a jiffy and is a stunning option for any meal or occasion.

Ingredients

• White Beans: High in fiber and protein, providing a satisfying heartiness.
• Cherry Tomatoes: Add a burst of freshness and sweetness, rich in antioxidants.
• Red Onion: Gives a pungent flavor and adds a crunchy texture.
• Cucumber: Hydrating and crisp, it complements flavors with subtle freshness.
• Olive Oil: Provides healthy fats, enhancing flavor and smoothness.
• Lemon Juice: Bright and zesty, it brings a tangy vibrance.

Ingredient Quantities

• 1 can (15 ounces) white beans, rinsed and drained
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• 1/4 cup red bell pepper, diced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

How to Make this

1. In a big mixing bowl, put together the white beans that have been rinsed and drained; the cherry tomatoes that have been cut in half; the red onion that has been chopped; the cucumber that has been diced; and the red bell pepper that has been diced.

2. Chopped fresh parsley should be added to the bowl with the vegetables and beans.

3. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, black pepper, and dried oregano to make the dressing. Whisk until blended.

4. In the large bowl, pour the dressing over the bean and vegetable mixture.

5. Toss the salad gently to ensure that the dressing coats all components evenly.

6. Adjust the seasoning to taste with salt and pepper as necessary.

7. Let the flavors meld for at least 10 minutes before serving.

8. Redistribute the dressing and ingredients by giving the salad a final toss right before serving.

9. Serve right away, or cover and chill in the fridge for later use. The salad tastes even better after it’s had a chance to develop in the fridge for a bit. The flavors are at their peak after some time spent in the cold.

10. Savor the salad as a refreshing side or a light main event.

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Cutting board
4. Chef’s knife
5. Measuring cups
6. Measuring spoons
7. Whisk
8. Can opener
9. Spoon (for mixing and serving)

FAQ

• Can I use fresh beans instead of canned?Certainly, you are able to employ freshly cooked white beans in this dish. Just ensure that they are fully softened, and allowed to cool, before you fold them into the other ingredients of the salad.
• What type of white beans should I use?This recipe works well with cannellini, Great Northern, or navy beans.
• How long can I store the salad in the refrigerator?Up to 3 days, the salad can be kept in the refrigerator in an airtight container.
• Can I substitute the parsley with another herb?Of course, fresh cilantro or basil can be used as substitutes for parsley.
• Is there a way to add more protein to the salad?Adding protein? Toss in these items to the salad:

  – Grilled chicken
  – Tuna
  – Feta cheese

• Can I use lime juice instead of lemon juice?Lime juice does indeed serve as a viable means of imparting a rather distinct flavor to a salad.
• Is this salad suitable for vegans?Indeed, all the cited components are of plant origin, thus rendering them compatible with a vegan dietary pattern.

Easy White Bean Salad Recipe Substitutions and Variations

Chickpeas or cannellini beans can be used to replace white beans.
Grape tomatoes or diced Roma tomatoes can be used in place of cherry tomatoes.
Shallots or green onions can replace red onions.
Cilantro or fresh basil: Substitute for parsley.
Lemon juice can be substituted for lime juice, using the same quantity. If you don’t have lime juice on hand, try red wine vinegar instead. You can use the same amount of red wine vinegar as you would lemon juice. Both of these substitutes will provide the acidity you need to balance the flavor of the dish.

Pro Tips

1. To enhance the flavor, consider roasting the cherry tomatoes before adding them to the salad. This will bring out their natural sweetness and add a slightly smoky depth to the dish.

2. For a touch of creaminess, sprinkle some crumbled feta cheese over the salad just before serving. It pairs wonderfully with the tangy lemon dressing and fresh vegetables.

3. Experiment with adding a splash of balsamic vinegar to the dressing for an extra layer of acidity and complexity that complements the lemon juice.

4. If you enjoy a bit of heat, add a pinch of red pepper flakes to the dressing or toss in some diced jalapeño for a subtle spicy kick.

5. To add a crunchy contrast, include a handful of toasted pine nuts or sunflower seeds when tossing the salad. This addition will provide texture and a nutty flavor.