White Bean Salad

Section: Fresh and Vibrant Salad Recipes

This simple white bean salad is fresh, flavorful, and comes together in just minutes using pantry staples. Creamy cannellini beans, zesty lemon juice, mellowed red onion, and a touch of herbs make it perfect for a light lunch, side dish, or mezze board addition. It’s easy to customize with extra veggies, herbs, or proteins, and tastes even better after chilling in the fridge for a few hours. Ideal for make-ahead meals or quick weeknight prep.

Published By Ioana
Updated on Mon, 09 Jun 2025 18:32:25 GMT
A bowl of white bean salad with onions and herbs. Bookmark
A bowl of white bean salad with onions and herbs. | ioanacooks.com

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.
A white bean salad with onions and green leaves. Bookmark
A white bean salad with onions and green leaves. | ioanacooks.com

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.

A white bean salad with onions and green herbs. Bookmark
A white bean salad with onions and green herbs. | ioanacooks.com

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.

White Bean Salad

Light and flavorful white bean salad with lemon, herbs, and pantry staples. Ideal for lunch or mezze spreads.

Time Needed to Prep
10 minutes
Cooking Duration
~
Overall Time
10 minutes
Published By: Ioana

Category of Recipe: Salads

Preparation Difficulty: Easy to Make

Type of Cuisine: Mediterranean

Number of Portions: 4 How Many It Serves (4 side servings)

Dietary Preferences: Vegan Safe, Made for Vegetarians, No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Salad

Ingredient 01 2 cans (400g each) cannellini beans, undrained
Ingredient 02 1 small red onion, finely diced

→ Dressing

Ingredient 03 3 tablespoons extra virgin olive oil
Ingredient 04 2 tablespoons fresh lemon juice
Ingredient 05 1 tablespoon red or white wine vinegar
Ingredient 06 1 teaspoon dried Herbes de Provence
Ingredient 07 Salt, to taste
Ingredient 08 Freshly ground black pepper, to taste

Steps to Follow

Step 01

Place the finely diced red onion in a small bowl, squeeze over a little lemon juice, and let it sit to mellow the flavor.

Step 02

In a separate bowl, whisk together olive oil, wine vinegar, remaining lemon juice, Herbes de Provence, salt, and pepper until well combined.

Step 03

In a large mixing bowl, add the undrained cannellini beans and marinated red onion. Pour the dressing over and stir gently to combine without breaking the beans.

Step 04

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for a few hours to allow the flavors to develop.

Extra Tips

  1. For deeper flavor, prepare the salad a few hours in advance and refrigerate before serving.
  2. Retain some of the bean liquid for a creamier texture in the final salad.
  3. This salad makes excellent leftovers—just stir and refresh with lemon juice before serving again.

Tools You'll Need

  • Mixing bowls
  • Whisk
  • Chef’s knife
  • Cutting board

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 310
  • Total Fat: 14 grams
  • Carbohydrate Amount: 34 grams
  • Protein Amount: 11 grams