White Bean Salad
This healthy White Bean Salad recipe is as simple as mixing a handful of ingredients together, and letting the flavors meld. It’s a great recipe for meal prep!
I can bring this dish together in 5 minutes, no joke. It’s easy, easy, easy.
If you’re looking for some new additions for Sunday meal prep, these beans keep unbelievably well in the fridge. They can be packed into work lunches for the week to come, or can even be a go-to dish for potlucks or picnics.
I recently had some friends over for lunch and served it, and kept getting complimented on how good the beans were.
This made me laugh because it’s little more than a few cans of beans tossed with some fresh ingredients. But it really is delicious!
Not to mention, keeping healthy ready-to-eat food in the fridge helps me avoid eating things like Peanut Butter Cookies that may be hiding in the pantry.
How to Make White Bean Salad:
Start by making the dressing. In a large mixing bowl, combine extra virgin olive oil, fresh lemon juice, lemon zest, garlic, salt, and pepper:
Whisk that together well, then add rinsed and drained canned Cannellini beans, chopped red onion, parsley, and rosemary:
You can really do any sort of white bean you like, but I love the silky, creamy texture that Cannellini beans have.
Toss this together well, then place in the fridge for an hour, to let the flavors meld. Like any non-lettuce salad, it’s best when it’s gotten a chance to sit.
If you’re in a hurry, you can serve it earlier, but you can taste the difference when you wait.
Transfer the beans to a serving bowl, and enjoy:
White Bean Salad
- 5 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- zest of 1 lemon
- 1 clove garlic pressed
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 2 15oz cans of cannellini beans rinsed and drained
- 1/4 cup chopped parsley
- 1/4 cup finely chopped red onion
- 1 tbsp minced fresh rosemary
- In a large mixing bowl, whisk to combine the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.
- Add the remaining ingredients and mix well. Try to let the salad sit in the fridge for at least an hour before serving, to let the flavors meld together. Enjoy!
Post updated in November 2019. Originally published November 2012.