Description
This Lemony White Bean Salad is light, zesty, and full of fresh flavor. It’s a no-cook dish that comes together in minutes with simple pantry staples and a bright lemon vinaigrette. Perfect as a side, lunch, or meal prep!
Ingredients
2 (15 oz) cans white beans (like cannellini or Great Northern), drained and rinsed
1/4 cup red onion, finely chopped
1/2 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped (optional)
Zest of 1 lemon
Juice of 1 large lemon (about 2–3 tablespoons)
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
Optional: crumbled feta, arugula, or avocado for serving
Instructions
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Make the Dressing:
In a small bowl or jar, whisk together lemon juice, zest, olive oil, Dijon mustard, garlic, salt, and pepper until well combined. -
Mix the Salad:
In a large bowl, combine the white beans, red onion, tomatoes, parsley, and basil. Pour the dressing over and toss gently to coat.
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Chill & Serve:
Let sit for at least 10–15 minutes to let the flavors meld. Serve cold or at room temperature. Top with feta or avocado if desired.
Notes
Add chopped cucumber or roasted red peppers for extra crunch and color.
This salad keeps well in the fridge for 3–4 days—great for lunchboxes or quick sides.
Swap in chickpeas or lentils for a twist!