White bean salad is nutritious, light, and tasty, making it a great spring or summer dish.
White Bean Salad
Fresh, light and healthy white bean salad packs a surprisingly flavorful punch. This dish pairs well with grilled meat or fish. It also travels well so you could easily bring it to your next backyard barbecue or picnic. Keep reading for the best white bean salad recipe to try out this spring or summer.
Ingredients for White Bean Salad
- Cannellini beans:Â Great Northern or butter beans would also work well.
- Celery: Leave the leaves! Celery leaves have more flavor than the stalk.
- Red onion:Â If you want to remove the bite from the red onion before adding it to the salad, submerge the onion in cold water for a few minutes and then properly drain it.
- Sweet red pepper:Â Any kind of pepper would be tasty, from cubanelle peppers to bell peppers.
- Fresh parsley:Â Fresh mint would also be tasty in this salad.
- Green onions: The green part of a green onion has a milder flavor, while the white part is more oniony. You can eat both parts, depending on your preferences.
- Olive oil:Â Don’t overdo it on the olive oil; follow the recipe as it’s written. (Nobody likes salad too oily.)
- Balsamic vinegar:Â Balsamic vinegar combines sweetness with a pleasantly tangy acidity that goes well in this salad.
Directions
Step 1: Combine ingredients
Toss the beans, celery, red onion, red pepper, parsley and green onions in a large bowl.
Step 2: Make the dressing
In a separate small bowl, combine the oil, vinegar, salt and pepper.
Step 3: Prepare to serve
Pour the dressing over the salad and toss to coat. Cover and refrigerate for one hour or until chilled.
White Bean Salad Variations
- Add grains: Cooked farro or rice would be a great addition to this salad, if you want it to be a heartier dish.
- Brighten up the flavors:Â Adding a dash of fresh lemon juice at the end can brighten white bean salad’s overall flavor profile.
How to Store White Bean Salad
White bean salad will stay good in the fridge for up to three days but you may need to adjust the seasoning before serving, as the beans will absorb the liquid.
Can you freeze white bean salad?
No, we wouldn’t recommend freezing bean salads like this one because they’re best served fresh.
White Bean Salad Tips
How do I make sure my white bean salad is as flavorful as possible?
After this salad has been refrigerated for a while and you’re getting ready to serve it, be sure to do a taste test first. You may need to add a bit more salt and pepper (or lemon juice, if using).
What goes well with white bean salad?
White bean salad pairs well with Greek chicken or grilled fish, like salmon or tilapia. Try some farmers market greens dressed simply with lemon, salt and pepper.
Can I halve this recipe for white bean salad?
Yes, you can easily halve this recipe.
Cannellini Bean Salad
Prep Time
15 min
Yield
7 servings
Ingredients
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 3 celery ribs with leaves, sliced
- 3/4 cup chopped red onion
- 1/2 cup chopped sweet red pepper
- 1/2 cup minced fresh parsley
- 1/4 cup chopped green onions
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts
3/4 cup: 145 calories, 4g fat (1g saturated fat), 0 cholesterol, 440mg sodium, 21g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
Recipe Creator
