This Lemony White Bean Salad is a light, refreshing, and protein-packed dish bursting with fresh flavors. Made with creamy white beans, crisp vegetables, and a tangy lemon dressing, this salad is perfect as a side dish, a light lunch, or even a meal-prep option. It’s quick to make, nutritious, and naturally vegan and gluten-free!
Why You’ll Love This Recipe
- Bright, fresh, and tangy flavors from lemon and herbs
- Quick and easy—ready in 10 minutes
- High in plant-based protein and fiber
- Great for meal prep and stays fresh in the fridge
- Naturally vegan and gluten-free
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 can (15 oz) white beans (cannellini, Great Northern, or navy beans), drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese (optional, for extra creaminess)
For the Lemon Dressing:
- 3 tablespoons olive oil
- Juice of 1 large lemon
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for spice)
Directions

- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, black pepper, and red pepper flakes.
- Assemble the Salad: In a large bowl, combine white beans, cherry tomatoes, cucumber, red onion, and parsley.
- Toss Everything Together: Drizzle the dressing over the salad and gently toss to combine.
- Chill & Serve: Let sit for 10-15 minutes to allow flavors to meld. Top with feta (if using) and serve.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Add Protein: Toss in grilled chicken, shrimp, or canned tuna.
- Extra Crunch: Add toasted almonds or sunflower seeds.
- Herb Boost: Swap parsley for fresh basil or mint.
- Creamy Twist: Mix in avocado or a spoonful of Greek yogurt.
- Make it a Meal: Serve over quinoa, farro, or leafy greens.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- No Reheating Needed: Enjoy chilled or at room temperature.
- Meal Prep Tip: Keep the dressing separate until ready to eat for maximum freshness.
FAQs
Can I use dried beans instead of canned?
Yes! Cook dried white beans according to package instructions before using.
Is this salad keto-friendly?
White beans are higher in carbs, but you can reduce the portion size or swap for chickpeas.
What other vegetables can I add?
Bell peppers, celery, or radishes add extra crunch and flavor.
Can I make this salad ahead of time?
Yes! It tastes even better after sitting for a few hours as the flavors develop.
What’s the best way to serve this salad?
Enjoy it as a side dish, in a wrap, or on toasted bread as a bruschetta topping.
How do I make the dressing more flavorful?
Add a splash of balsamic vinegar or a teaspoon of honey for a sweet-savory balance.
Can I make this salad dairy-free?
Yes! Just omit the feta or use a dairy-free alternative.
What’s a good substitute for lemon juice?
Lime juice or white wine vinegar will work in a pinch.
Can I use other beans?
Yes! Chickpeas or black beans can be used, but white beans have the creamiest texture.
How do I keep the salad from getting watery?
Drain beans and pat veggies dry before mixing to prevent excess liquid.
Conclusion
This Lemony White Bean Salad is a refreshing, nutritious, and easy-to-make dish perfect for any occasion. Whether you serve it as a side, a light lunch, or a meal-prep option, it’s packed with flavor and healthy ingredients. Try it today and enjoy a zesty, satisfying salad!
PrintLemony White Bean Salad
This refreshing white bean salad is tossed with a bright lemon dressing, fresh herbs, and crunchy veggies. It’s simple, nutritious, and ready in just 10 minutes!
- Total Time: 10 minutes
- Yield: 3–4 servings 1x
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean, Healthy
Ingredients
For the Salad:
- 1 can (15 oz) white beans (cannellini or great northern), drained & rinsed
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cucumber, diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- ¼ cup crumbled feta (optional)
- ¼ teaspoon red pepper flakes (optional)
For the Lemon Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
-
Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper.
-
Assemble the Salad:
- In a large bowl, combine white beans, cherry tomatoes, red onion, cucumber, parsley, and basil.
- Pour the dressing over the salad and toss gently to coat.
-
Serve & Enjoy:
- Sprinkle with feta and red pepper flakes, if using.
- Let sit for 10 minutes for the flavors to meld. Serve chilled or at room temperature.
Notes
- Make It a Meal: Add grilled chicken, tuna, or quinoa for extra protein.
- Storage: Keeps well in the fridge for 2-3 days—great for meal prep!
- Extra Crunch: Toss in toasted almonds or pine nuts.