Easy White Bean Salad is a fresh, healthy, and simple vegan side dish! Perfect served with so many meals and it's great for summer grilling season. Just canned white beans, some veggies, and an easy lemon dressing.

Loaded with plant-based protein from the white beans, this vegan bean salad is a healthy option. Try experimenting with different veggies that you have on hand. There are lots of options!
Ingredients You'll Need:
- Canned White Beans - Great Northern or Cannelini are my favorites to use
- Cherry or Grape Tomatoes
- Red Onion
- Fresh Parsley
- Fresh Cilantro
- Lemon Dressing: Olive Oil, Lemon Juice (fresh is preferred!), Minced Garlic, Salt and Pepper
How to Make Easy White Bean Salad
- Prepare Salad Ingredients. Rinse and drain white beans. Mince the red onion, halve the cherry tomatoes, and chop the fresh herbs.
- Mix Dressing. Either by whisking in a small bowl or shaking in a jar, mix up the dressing ingredients.
- Toss Salad. Add the salad ingredients to a medium bowl and toss with some or all of the lemon dressing (amount is up to you!). Taste and season with salt and pepper, to taste.
Serving Ideas
I love this white bean salad recipe because it is such an easy and fresh side dish. Perfect served with your favorite proteins like chicken or fish. Because there is no cooking involved, it's a great option for summer grilling.
Frequently Asked Questions
Can I use dried beans instead of canned?
You can use dried beans instead of cans, but you'll need to soak and cook them first. I prefer using canned as they are very convenient and I always have them in my pantry.
How long does the leftover salad keep?
Storage: Leftover white bean salad can be stored in an airtight container in the fridge. It will keep fresh for 3-4 days, but is best enjoyed within a day of making. When making it for meal prep, I recommend not adding the tomatoes, and slicing just before serving. Sliced tomatoes will dry out and not have the ideal texture.
Recipe Notes and Tips:
- Drain and Rinse the Beans - Don't skip this step! Whenever using canned beans in a recipe, 99% of the time you'll be instructed to drain and rinse the beans first. The liquid in the can is thick, starchy, and very salty.
- Fresh Herbs are Key. Using fresh parsley and cilantro (vs dried) makes a huge difference! But, if you don't like cilantro, you can use more parsley etc. I like to chop the herbs pretty fine so it incorporates well.
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PrintEasy White Bean Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Easy White Bean Salad is a fresh, healthy, and simple vegan side dish! Perfect served with so many meals and it's great for summer grilling season. Just canned white beans, some veggies, and an easy lemon dressing.
Ingredients
White Bean Salad
- 2 15oz cans White Beans, drained and rinsed
- 1 pint Cherry Tomatoes, halved
- ⅓ cup finely diced Red Onion
- ¼ cup finely chopped Fresh Parsley
- 3 tablespoons finely chopped Fresh Cilantro
Lemon Dressing
- ¼ cup Olive Oil
- 3 tablespoons Lemon Juice
- ½ teaspoon Minced Garlic
- Salt and Pepper, to taste
Instructions
- Prepare Salad Ingredients: Rinse and drain white beans. Mince the red onion, halve the cherry tomatoes, and chop the fresh herbs.
- Mix Dressing: Either by whisking in a small bowl or shaking in a jar, mix up the dressing ingredients until well combined. Season with a pinch of salt and pepper.
- Toss Salad. Add the salad ingredients to a medium bowl and toss with some or all of the lemon dressing (amount is up to you! I like to use it all). Taste and season with salt and pepper, to taste.
Notes
White Bean salad will keep in the fridge for 3 to 4 days, with or without the dressing. For best results for meal prep, I recommend not slicing and adding the tomatoes until just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sides
- Method: No Cook
- Cuisine: American
Keywords: White Bean Salad, Vegan Bean Salad, Easy White Bean Salad, Fresh White Bean Salad
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