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White bean salad doesn’t need much to shine, just good beans, crisp veggies, and a punchy lemon dressing that pulls its weight. This recipe incorporates creamy white beans, juicy tomatoes, and fresh herbs in a quick salad that tastes even better after a chill in the fridge. It’s fast, flexible, and built to hold up for days.
Here’s Why This Bean Salad Recipe Works
Pantry-friendly base: Canned white beans make this both fast and satisfying. No soaking or boiling required. Or, if you’ve got time, try it with Instant Pot Mayocoba Beans.
Fresh meets bold: The combo of fresh veggies and roasted red peppers keeps it bright but punchy.
That dressing though: Tangy lemon, a little mustard bite, and just enough maple to mellow it out.
Built for make-ahead: This salad holds up beautifully in the fridge, which makes it a lunch hero or BBQ side for easy summer dinners.
Recipe Tips
Drain and rinse well: Give those beans a good rinse to remove excess starch and any metallic taste from the can.
Finely dice the cucumber: Smaller pieces keep the texture more uniform and help the dressing coat everything evenly.
Let it sit: 30 minutes in the fridge gives the flavors time to mingle, and it’s even better the next day.
Balance the acid: Start with 3 tablespoons of lemon juice, taste, then add more if needed. Tomatoes and red onion already bring some sharpness.
Lemony Bean Salad with Herbs
This white bean salad is a fridge-friendly flavor bomb that checks all the boxes: fast, flexible, and downright tasty. Serve it as a side, scoop it onto toast, or bulk it up with tuna for a high protein lunch. For a different kind of cold salad, this creamy pea salad is just as make-ahead friendly.
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White Bean Salad
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Ingredients
For the Salad:
- 3 (15 ounce) can canned white beans , (like cannellini or great northern), drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 English cucumber, finely diced
- ½ red onion, finely chopped
- ½ cup roasted red peppers, chopped
- ¾ cup fresh chopped parsley
- ¼ cup fresh basil leaves, or mint, thinly sliced (optional)
For the Dressing:
- ¼ cup extra virgin olive oil
- 3 to 4 tablespoons fresh lemon juice, or red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- 2 garlic cloves, grated or minced
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- Pinch crushed red pepper flakes, optional for heat
Instructions
- In a large bowl, combine the white beans, cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, and basil.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple
- Pour the dressing over the salad and toss gently until everything is coated. Taste and adjust salt, pepper, or lemon juice if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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