Full of fresh herb flavors, White Bean Salad comes together in a breeze. Made with canned or home-cooked white beans, plenty of fresh herbs, and a simple vinaigrette, this salad is perfect as a light lunch or as a side for many entrees.
I eat some form of salad almost every day. From a veggie-packed Greek pasta salad to a creamy potato salad with bacon, salads are my go-to. Likewise, beans appear on our table frequently—economical, versatile, and nutritious, they’re ideal when feeding a hungry household.
Beans are a staple here—whether as a side or the main event. From spicy baked beans to garlicky refried beans, we enjoy them often. When you’re feeding a family, especially one with big eaters, beans are invaluable: filling, nutritious, and budget-friendly.
Our affection for beans even inspired a dog’s name—“Frijole” (a playful take on the Spanish word for bean). Bean salads are especially popular in my kitchen. Varieties like spicy corn and black bean salad or Mediterranean tuna and white bean salad are household favorites.
White Bean Salad
The Tuscan-style White Bean Salad here is an easy side that doubles as a satisfying lunch. I actually prefer it after it’s chilled for a day or two—the flavors deepen and become more vibrant.
Serve it over mixed greens or alongside grilled chicken, fish, beef, or pork for a complete meal. Leftovers are great on thick toast to soak up the tangy dressing, or enjoyed with crackers as a snack.
Cannellini Bean Salad
Cannellini or navy beans are my usual choices, but the salad adapts well to substitutions. Chickpeas, black-eyed peas, or other small white beans also work nicely. The most important elements are plenty of fresh herbs, green onions, and a simple vinaigrette.
White Bean Salad Recipe
To make this White Bean Salad, start with two cans of small white beans (or beans you’ve cooked from dried). Drain and rinse them, then add to a large bowl with chopped shallot or purple onion, sliced green onions, and a generous amount of chopped fresh herbs.
What kind of herbs should I use?
Use whichever herbs you enjoy. A mix of parsley, mint, and cilantro gives a bright, fresh flavor, while basil, rosemary, or thyme are good alternatives. Because the herbs are the dominant flavor, your choices will shape the salad’s final profile.
Toss the herbs and green onions with good olive oil and white wine vinegar. Extra virgin olive oil or garlic-infused oil both work well. If white wine vinegar isn’t available, fresh lemon juice is an excellent substitute.
Can I make white bean salad ahead of time?
Yes. The salad is delicious right away, but the flavors intensify after a day or two in the fridge. It keeps for up to five days, making it a convenient make-ahead option.
Tuscan White Bean Salad
This salad is flavorful on its own and forms an excellent base for additions. Stir in a can of drained albacore tuna to make a tuna and white bean salad, or add leftover grilled chicken or a chopped hardboiled egg for extra protein. You can also roll it into a tortilla with lettuce and tomato for a hearty wrap.
I often add this to a large bowl of greens with homemade croutons for an easy lunch. It’s satisfying for both meat-eaters and vegetarians: packed with protein and fiber, and naturally gluten-free.
White Bean Salad combines herby freshness, acidity, and texture to please a variety of palates. It’s a versatile, nutritious recipe that’s simple to prepare and easy to adapt to what you have on hand.
If you enjoy substantial side-dish salads, consider trying other hearty options like bresaola parmesan salad, cranberry Brussels salad with bacon vinaigrette, or marinated chickpea salad for more ideas in the same vein.
Looking for more bean recipes?
Beans are useful at any meal—try beans and greens for lunch or dinner, or start the day with slow-cooker breakfast baked beans. A tangy pickled vegetable, like pickled Brussels sprouts, pairs particularly well with this salad.
White Bean Salad
White Bean Salad
Rebecca Lindamood
Ingredients
- 1 shallot, peeled and finely chopped (or 1/4 cup purple onion)
- 1/3 cup white wine vinegar
- 3/4 teaspoon kosher salt
- 1/2 cup chopped fresh herbs (combination of cilantro, parsley, and mint)
- 6 green onions, trimmed and thinly sliced
- 1/3 cup extra virgin olive oil
- 2 cans small white beans (cannellini or navy, drained and rinsed)
- 1 teaspoon crushed red pepper flakes
Instructions
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Mix the minced shallot, white wine vinegar, and salt in a small ramekin or measuring cup. Let sit for 5 minutes.
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In a larger bowl, toss the minced herbs and green onions with the olive oil to coat. Gently fold in the beans, red pepper flakes, and the shallot-vinegar mixture until combined. Serve immediately or refrigerate for up to 5 days.
Nutrition
Carbohydrates: 2 g
Protein: 1 g
Fat: 12 g
Saturated Fat: 2 g
Sodium: 300 mg
Potassium: 60 mg
Fiber: 1 g
Sugar: 1 g
Nutritional information is an estimate. Calculate values with the exact ingredients you use if needed.
