White Bean Salad

Ready in 15 minutes, this simple white bean salad is quick and easy to make, while still being full of fresh flavors. Plus, it’s high in fiber and full of plant-based protein.

If you’re looking for an easy summer salad, look no further than this white bean salad recipe. Made with pantry staples in a matter of minutes, this salad is inexpensive, quick to make, and keeps well in the fridge for days.

Not to mention, it’s incredibly versatile as it can be enjoyed as a main course for work lunches, a side dish to grilled meats for an easy dinner, or for a potluck or BBQ. And with no cooking required, it’s a great recipe for warm summer nights when you don’t want to turn on the oven.

Why You’ll Love It

• Easy to Make – The use of canned beans ensures this salad can be prepped in a matter of minutes.
• High in Fiber – The combination of white beans and veggies ensures this salad has over 7 grams of fiber per serving.
• Full of Protein – The plant-based protein from the beans and the vegetarian protein from the feta cheese gives it 13 grams of protein per serving.
• Keeps Well – This salad keeps well in the fridge for days, making it a great meal prep idea.

Ingredients + Instructions

• White Beans – To make the salad and add some plant-based protein and fiber. The recipe calls for cannellini beans (white kidney beans), because I think they have a nice creamy texture and nutty flavor, but you can use any canned white beans you like. Navy beans, Great Northern beans, and butter beans would all work well.
• Celery – To add some crunch.
• Red Onion – To add some more color and crunch. I used red onion for color, but green onions would also work.
• Feta Cheese – To add some more protein and fats.
• Fresh Herbs – To add some freshness. I used a mixture of fresh basil, dill, and parsley, but you can use any combination you like. Dried herbs will also work if needed; see the notes section of the recipe card for details.
• Olive Oil – To make the salad dressing and add some healthy fats. You can use regular or extra virgin olive oil.
• Red Wine Vinegar – To add some acidity to the dressing. White wine vinegar or lemon juice will also work well; see the notes section of the recipe card for details.
• Garlic -To flavor the dressing. The recipe calls for a garlic clove, but garlic powder will also work. See the notes section of the recipe card for details.
• Dijon Mustard – To emulsify the dressing.
• Salt and Pepper – To season.

Serving Suggestions

This easy white bean salad is a good source of complex carbohydrates, fiber, and healthy fats. To make it a more well-balanced meal, I suggest serving it with a source of protein. It can also be adapted to suit your personal calorie or macro needs. For example:

• To add more protein, add some canned tuna to the salad or serve it as a side to grilled chicken, steak, or tofu.
• To add more carbohydrates, serve it with some crusty bread.
• To make it lower in fat, use low-fat feta cheese and/or reduce the amount of olive oil.
• To add more micronutrients, add some additional fresh vegetables, such as cherry tomatoes, broccoli florets, bell peppers, or English cucumber.
• To add extra flavor, add some lemon zest to the dressing.

More Bean Salads:

• Three Bean Salad
• Summer Bean Salad
• Southwest Quinoa and Black Bean Salad

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