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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!

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.