White Bean Salad

5 from 3 votes

White bean salad is my go-to for a light, fresh dish that’s surprisingly filling and packed with protein and flavor. I toss creamy cannellini beans with fresh herbs, tomatoes, cucumber, and a zesty lemon and garlic dressing. It’s perfect for a quick lunch, a potluck side, or an easy addition to any dinner. I love how the salad gets even better after resting a bit in the fridge.

Prep Time15

Cook Time0

Total Time15

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: People

Author: Katie Workman

Cost: $5

Ingredients

2 (14.5-ounce) cans white beans (rinsed and drained)
1 (4-ounce) jar diced pimentos (or roughly chop sliced pimentos; drained)
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons drained capers
2 tablespoons minced fresh parsley
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper (to taste)
1 cup crumbled feta (optional)

Instructions

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

Notes

There are any 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.

Nutrition