White Bean Salad Recipe

White bean salad with cherry tomatoes, cucumber, red onion, and fresh herbs tossed in a lemon vinaigrette in a white serving bowl.

This Mediterranean white bean salad is fresh, colorful, and full of bright summer flavor. Creamy white beans, crisp cucumber, juicy tomatoes, and fresh herbs are tossed in a simple lemon vinaigrette for an easy side dish that works just as well for lunch, meal prep, picnics, or potlucks. It’s light yet satisfying and pairs beautifully with grilled chicken, seafood, or warm crusty bread.

Prep Time15

Total Time15

Servings: servings

Calories: 166kcal

Author: Sandra

Ingredients

Lemon Vinaigrette

2 tablespoons olive oil extra virgin
1 ½ tablespoons lemon juice freshly squeezed
1 teaspoon Dijon mustard
½ teaspoon honey or maple syrup
¼ teaspoon sea salt
freshly cracked black pepper to taste

Salad

15 ounces white beans 1 15-ounce can. drained, rinsed, and patted dry thoroughly (cannellini or great northern beans work well)
1 cup cherry tomatoes or grape tomatoes, halved
1 cup English cucumber or mini cucumbers, diced
2 tablespoons red onion finely chopped
2 tablespoons fresh parsley chopped
1 tablespoon fresh basil chopped
additional sea salt and freshly cracked black pepper to taste

Instructions

Add the 2 tablespoons olive oil, 1 ½ tablespoons lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon honey, ¼ teaspoon sea salt, and freshly cracked black pepper to a small bowl or jar. Whisk or shake until the vinaigrette is smooth and emulsified. (Note 1)
Add the 15 ounces white beans, 1 cup cherry tomatoes, 1 cup English cucumber, 2 tablespoons red onion, 2 tablespoons fresh parsley, and 1 tablespoon fresh basil to a medium mixing bowl.
Pour the vinaigrette over the salad and toss gently until everything is evenly coated. Season with additional sea salt and freshly cracked black pepper to taste. (Note 2)
Serve immediately or refrigerate for 15–30 minutes to allow the flavors to meld. Taste and adjust seasoning before serving. (Note 3)

Notes

Fresh lemon juice gives the vinaigrette the brightest flavor. Bottled lemon juice can work in a pinch, but fresh lemon juice is recommended for the best flavor.
Toss the salad gently to keep the beans intact and prevent them from becoming mushy.
This salad tastes best slightly chilled or at cool room temperature.
English cucumbers and mini cucumbers work best because they have thin skin and fewer seeds, so peeling is usually not necessary.
For extra crunch, add chopped celery or thinly sliced radishes.
To make the salad more filling, add crumbled feta cheese, cooked quinoa, or grilled chicken.
Fresh mint can be used instead of basil for a different flavor variation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, enjoy within 24 hours, as the cucumbers will soften over time. Stir before serving, as the vinaigrette may settle at the bottom of the container. This salad is not recommended for freezing.

Nutrition