Whenever I want a salad that’s light, fresh, and full of texture, I turn to this white bean salad. The creamy beans, juicy tomatoes, and crisp cucumber get brightened with a lemony garlic dressing and fresh parsley and cilantro. It’s a recipe that comes together quickly, but tastes like you spent a lot more time on it.

Whether you’re packing lunches, meal prepping, planning for a potluck, or just want a sturdy, portable veggie-packed side, this salad always delivers.

Try serving white bean salad as a side to any simply cooked main courses, especially those with a Mediterranean bent. Try Grilled Split Turkey Breast, Grilled Salmon, or Slow Roasted Pork Roast. Or serve it on its own with a side of Spanish Tomato Bread. Also, think about adding a hefty sprinkle of crumbled feta to this pretty bean salad.

White Bean Salad: Vegan, protein-filled, easy to make, inexpensive and just plain delicious – this rounds out a casual buffet or outdoor gathering perfectly.

White Bean Salad Ingredients

This white bean salad gets its mojo from some diced jarred pimentos, a little handful of fresh parsley, capers, and some minced fresh garlic. A simple red wine vinegar and olive oil dressing pulls it all together.

• White beans – Rinsed and drained. There are a number of beans that would work perfectly in this salad. Cannellini (sometimes called white kidney beans), navy beans, or Great Northern Beans are some of the options. You can find all of these beans in cans, and you can also choose to cook them from dried yourself, which is even more economical. If you can get some dried beans from an heirloom bean company, you will be rewarded with terrific flavor and texture.
• Pimentos – You can use diced jarred pimentos or roughly chop sliced pimentos. Drain before adding.
• Olive oil
• Red wine vinegar – Feel free to substitute another vinegar if that’s what you have on hand.
• Capers
• Minced fresh parsley – Adds color and a fresh herbal note.
• Minced garlic – Fresh is best.
• Crumbled feta cheese – Optional! But makes the salad vegetarian, not vegan.

How to Make White Bean Salad

1. Combine the salad. In a large bowl, combine the white beans, olive oil, red wine vinegar, capers, parsley, garlic, salt, and pepper. Toss to combine. Add the feta, if using, and toss again.

Variations and Substitutions

• Add a cup of crumbled feta cheese or a handful of shredded Parmesan, which will move it from vegan to vegetarian, but will add terrific flavor.
• If you wanted to sub in garlic oil for olive oil to a richer, deeper garlic flavor (you can choose to leave the minced garlic in or out if you go this route).
• You can use diced roasted bell peppers instead of pimentos.
• Add in other vegetables like diced zucchini, red onion, or sliced raw or cooked asparagus.

Storage

You can store the white bean salad for up to 5 days in a sealed container in the fridge.

What to Serve With White Bean Salad

Grilled Swordfish

How to Poach Salmon

Shrimp Salad with Citrus Dressing

More Bean Salad Recipes

• Chickpea and Fava Bean Salad
• Modern Three-Bean Salad
• White Bean and Hearts of Palm Salad
• Black-Eyed Pea Salad
• Southwest Black Bean and Corn Salad