RECIPE: White Bean Salad

It’s always helpful to have a dependable bean salad in your recipe rotation — something wholesome, adaptable to different diets, and quick to throw together. This version features creamy white beans paired with avocado, cherry tomatoes, and fresh herbs for a cooling, summer-ready dish. Made with pantry staples and finished with a bright lemon and olive oil dressing, it’s light, simple, and satisfying.

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Why You’ll Love This

I first made this white bean salad recipe for my cousin’s baby shower. At the time, I knew I was going to bring a salad, but I didn’t want to show up with a boring bowl of greens. Even though I’m plant-based, I’m picky when it comes to salads — they must be big, hearty, full of protein, and satisfying. This bean salad began with a can of white beans mixed with all of my favorite things.

Ingredients

• White beans: I use canned beans to keep it easy, but you can cook dried beans if you prefer. Choose cannellini, Great Northern, or navy beans — I use a mix.
• Fresh herbs: Basil and parsley make a lovely combination that is fresh and summery!
• Cherry tomatoes: I like to use heirloom cherry tomatoes for their sweet flavor.
• Avocado: Choose an avocado that is just ripe enough and not too soft.
• Dressing: Lemon juice, olive oil, and red wine vinegar.
• Salt and pepper: Season the salad generously and adjust to taste.

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How to Make White Bean Salad

1. Prep the beans. Drain and rinse the beans and add them to a large bowl.
2. Prep the remaining ingredients. Chop the herbs, halve the cherry tomatoes, and dice the avocado. Add to the bowl.
3. Mix the dressing. Mix the lemon juice, olive oil, and red wine vinegar in a jar or measuring cup and pour over the salad.
4. Season. Season with salt and pepper. Taste and adjust.

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Tips

• Slice, don’t dice, your cherry tomatoes to preserve their juices and keep the salad from becoming too watery.
• Add the avocado just before serving to maintain its color and texture; a splash of lemon juice can help prevent browning.
• Once everything is mixed, give it a taste and tweak the seasoning — adjust the salt, lemon, or vinegar as needed to get the balance just right.

Hope you enjoy this easy white bean salad recipe!

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White Bean Salad

This refreshing white bean salad features avocado, cherry tomatoes, and herbs in a light lemon-olive oil dressing — an easy, versatile dish that's perfect for warm-weather meals.

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Cuisine Mediterranean

Servings 8 servings

Calories 222 kcal

Ingredients

  

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• 30 oz canned white beans cannellini, Great Northern, or navy
• 1/4 cup fresh basil
• 1/4 cup Italian parsley
• 1 pint cherry tomatoes
• 1 avocado
• 1/4 cup lemon juice
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• Salt
• Black pepper freshly ground

Instructions

 

• Drain and rinse the beans, then add them to a large bowl.
• Chop the herbs, halve the cherry tomatoes, and dice the avocado. Add to the bowl and mix everything together.
• Mix the dressing ingredients in a jar or measuring cup and pour over the top of the bean salad.
• Season generously with salt and pepper, and adjust to taste.

Nutrition

Calories: 222kcalCarbohydrates: 28gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 160mgPotassium: 756mgFiber: 7gSugar: 2gVitamin A: 524IUVitamin C: 22mgCalcium: 92mgIron: 4mg

Keyword bean salad, lemon dressing

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