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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