Lemony White Bean Salad

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

  1. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, black pepper, and red pepper flakes.
  2. Assemble the Salad: In a large bowl, combine white beans, cherry tomatoes, cucumber, red onion, and parsley.
  3. Toss Everything Together: Drizzle the dressing over the salad and gently toss to combine.
  4. 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!

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Lemony White Bean Salad

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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!

  • Author: Beth
  • Total Time: 10 minutes
  • Yield: 34 servings 1x
  • Category: Salad, Side Dish
  • Method: No-Cook
  • Cuisine: Mediterranean, Healthy

Ingredients

Scale

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

  1. Make the Dressing:

    • In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper.
  2. 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.
  3. 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.

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