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.

White beans, tomatoes, red onion, and herbs in bowl

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.

Bowl of white bean salad with tomatoes and fresh herbs

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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