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This White Bean Salad is simple, fresh, and comes together in just a few minutes with pantry staples. It’s perfect as a light lunch, a side dish, or even as part of a mezze spread. The combination of creamy white beans, sharp red onion, and bright lemony dressing is always a winner. I usually make it when I want something no-fuss but still flavorful—and it’s even better after a couple of hours in the fridge.
This salad is super versatile. Try it with toasted sourdough or pita, a slice of savory tart or quiche, grilled veggies or halloumi, or as a topping for avocado toast.
Ingredient Notes
- White beans: Cannellini beans work best, but any creamy white bean (like Great Northern or butter beans) will do. No need to rinse—keeping a bit of the starchy liquid helps the dressing cling better.
- Red onion: Letting it sit in lemon juice for a few minutes really mellows the sharpness. Don’t skip this step if raw onion usually puts you off.
- Lemon juice & vinegar: A combo of lemon and red or white wine vinegar gives the dressing a bright, layered acidity.
- Herbs de Provence: If you don’t have this, a mix of thyme, rosemary, and a touch of lavender or tarragon will get you close. Or just use whatever dried herbs you have on hand.
Variations & Substitution
- Make it a full meal: Add avocado, or a boiled egg and serve with tortilla chips and hummus.
- Add veggies: Try chopped cucumber, cherry tomatoes, or roasted red peppers.
- Herbs: Swap in fresh parsley or basil for more color and flavor.
- Beans: Try chickpeas, black beans, or lentils if that’s what you’ve got
How To Make This Easy White Bean Salad
- Prep your red onion:
- Dice it finely, squeeze over a little lemon juice, and let it sit while you prep the rest.
- Mix your dressing:
- In a bowl, whisk together olive oil, wine vinegar, more lemon juice, dried herbs, salt, and pepper.
- Combine:
- Add the white beans and marinated onion to a bowl, pour over the dressing, and gently stir to combine.
- Taste and adjust:
- You can eat this straight away, but letting it chill in the fridge for a few hours makes it even better.
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Storage
Store in an airtight container in the fridge for up to 2-3 days. It holds up well and makes great leftovers. Just stir before serving and add a touch more lemon or oil if it looks dry.
FAQs
Can I use dried beans instead of canned?
Yes, just make sure they’re fully cooked and tender. Use about 1 ½ cups cooked beans to replace one 400g can.
Is this vegan?
Yes, it’s totally plant-based as written.
Can I double the recipe?
Absolutely. This is a great salad to scale up for meal prep or entertaining.
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Frequently Asked Questions About Recipes
- → Can I use dried beans instead of canned?
Yes, just be sure they’re fully cooked and tender. Use about 1½ cups of cooked beans for each 400g can.
- → Is this salad vegan?
Yes, it’s entirely plant-based and suitable for vegan diets.
- → Can I add other vegetables?
Absolutely. Chopped cucumber, cherry tomatoes, or roasted red peppers are all great additions.
- → What herbs can I use if I don’t have Herbs de Provence?
A mix of thyme, rosemary, and a bit of tarragon or lavender works well. Or use any dried herbs you like.
- → Can I make it ahead of time?
Yes, it actually tastes better after a couple of hours in the fridge. Just stir before serving.
- → How long does it last in the fridge?
It keeps well in an airtight container for up to 2–3 days. Stir and refresh with lemon or oil before serving.