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This easy white bean salad comes together in 10 minutes with pantry beans and a tangy Dijon vinaigrette! It’s a Mediterranean-inspired lunch that also works as a make-ahead side dish for cookouts and potlucks.
I’m always on the hunt for quick and easy lunch ideas over here and here’s a favorite: my white bean salad! It’s bursting with Mediterranean flavor from simple ingredients: bell pepper brings a crunch, parsley an herbaceous bite, and red wine vinegar brings a zing of acidity.
Top with a sprinkle of feta, and it’s so tasty with minimal effort. I often lean on bean recipes for healthy lunches, and this simple idea is so quick to whip up that I use it all the time. It also does double duty as an easy side dish!
5 Star Reader Review
⭐⭐⭐⭐⭐ “A family favorite and on frequent rotation in our household. A delicious and simple side to make, especially for the hot weather months!” -Becky
Ingredients in white bean salad
This white bean salad is perfect for lunches: I created the recipe as something you could whip up on the fly right before eating. Or, it’s great as a party salad: especially for summer picnics or potlucks! The ingredients are optimized for it to stay well in the refrigerator, but it’s great for eating right away.
Here’s what you’ll need for this white bean salad:
- White beans: You can use any type: navy beans, cannellini beans, or a mix.
- Red bell pepper and red onion or shallot: These add a crunchy bite.
- Fresh parsley: Use any herb you have on hand; fresh parsley is easy to buy at the grocery, or add other herbs that are in season.
- Extra virgin olive oil and red wine vinegar: Just a bit makes a quick dressing, without having to whisk.
- Dijon mustard: This adds savory depth.
- Feta cheese: This adds a nice salty element to finish.
Navy Beans Vs. Cannellini Beans For Salad
This white bean salad leans on a bean that’s worth seeking out: navy beans! They’re small and have a velvety texture and nutty flavor. Cannellini beans are easiest to find at the grocery, but they can sometimes taste a little mushy. Navy beans have a nice pop when you bite into them, which makes them our top choice for this salad.
Navy beans are worth seeking out, though sometimes I have a harder time finding them at our local grocery. Of course, you can substitute cannellini beans if desired and this salad still tastes great.
Getting The Oil And Vinegar Ratio Right
One note on the oil and vinegar quantities in this white bean salad! We’ve provided two options depending on how you’re serving it.
- Use less oil and vinegar if eating right away. Make it to eat for lunch right away, and you can get away with ½ tablespoon oil and vinegar. It tastes great right when you mix it up.
- Use more if storing it refrigerated or making for a party. Use 1 tablespoon each oil and vinegar and it makes more of a marinated bean salad texture. This is best here because it can dry out in the fridge or as it sits.
Ways To Serve White Bean Salad
This white bean salad is ultra versatile: it works from healthy lunches to picnics to cookouts to quick sides! Here are a few ways to serve it:
- For lunches, stored in a covered jar
- With shrimp like baked shrimp or sautéed shrimp as a fast and easy meal
- With salmon like baked salmon or pan seared salmon
- At a picnic or potluck (double recipe), with a few other salads like Fresh Couscous Salad
- With chopped ripe tomatoes when in season
- With other fresh herbs like basil, oregano, chives or thyme when in season
How To Store And Make It Ahead
Store this white bean salad airtight in the refrigerator for up to 3 days. You might want to consider making a double batch if you want it to last longer (if you’re cooking for a family like I am!)
Taste and adjust before serving: you might need a little extra salt, oil, and vinegar to revive the flavors.
Dietary Notes
This white bean salad recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta cheese.
Frequently Asked Questions
A vinaigrette of extra virgin olive oil, red wine vinegar, and Dijon mustard. Lemon juice works in place of the vinegar, and a Greek salad dressing also works.
Navy beans, for their small size, velvety texture, and firm pop. Cannellini are more widely available and work well. Great Northern falls between the two.
Shrimp, salmon, grilled vegetables, and crusty bread. In a spread, serve it with other Mediterranean diet recipes.
Easy White Bean Salad
This easy white bean salad comes together in 10 minutes with pantry beans and a tangy Dijon vinaigrette! It’s a Mediterranean-inspired lunch that also works as a make-ahead side dish for cookouts and potlucks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 large or 4 side dish servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Gluten-Free, Mediterranean Diet, Vegetarian
Ingredients
- 15-ounce can navy beans (or cannellini beans), drained and rinsed
- ½ cup diced red bell pepper (or substitute sliced ripe cherry tomatoes, when in season)
- 1 tablespoon finely chopped red onion or shallot
- 2 tablespoons finely chopped parsley (or green onion top or other herbs)
- 1/2 to 1 tablespoon olive oil
- 1/2 to 1 tablespoon red wine vinegar
- ½ tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- Fresh ground black pepper
- 2 tablespoons feta cheese (omit for vegan)
Instructions
- In a bowl, mix together all ingredients (if you’re eating right away, use the ½ tablespoon oil and vinegar; if making to refrigerate or for a party where it will sit out, use 1 tablespoon).
- Taste and add additional salt if desired. Saves up to 3 days refrigerated; taste and add additional salt, olive oil and vinegar after storage.
Notes
Large batch: This recipe is easy to double. If making for a party, make the double recipe (use the 2x button by the ingredients list).
A family favorite and on frequent rotation in our household. A delicious and simple side to make, especially for the hot weather months!
Love that!
very nice, legumes and vegetables are 2 of the 3 legs of my diet, the other some kind of protein so this is a nice way to get 2/3 of it in a salad, hadn’t thought of a bean salad before, so thank you, can even add chicken to it!