White Bean Salad

Where healthy meets delicious!

This simple white bean salad is easy to throw together and perfect for potlucks and picnics, or a quick, healthy meal! Vegan and gluten-free.

white bean salad with thinly sliced fennel and red onion mixed with herbs on plate of arugula with fork.

Why You’ll Love This White Bean Salad!

When we started our vegetarian restaurant, we always served a vegan salad with each sandwich, creating it unique and fresh daily. This white bean salad recipe was a customer favorite, as well as ours – it could be whipped up in minutes before service!

It’s a quick, healthy salad high in protein that can be stored in the fridge, making it perfect for midweek meals. It’s also lovely for picnics and gatherings.

Our favorite thing about this salad, besides being fast, is its adaptability. Once you have the flavorful dressing, add your favorite herbs. In the spring, dill and tarragon are refreshing. In summer, fresh oregano or cilantro is nice paired with parsley. If you don’t have fennel, add celery for a little crunch. Radishes are lovely too. Toss in snap peas for crunch.

Make this with canned beans or dry beans. Cannellini beans are creamy with a nutty flavor, making them well-suited to fresh herbs and a bright, lemony dressing.

White Bean Salad Recipe Ingredients

white bean salad ingredients arranged on countertop and labeled - parsley, fennel bulb, white beans, red onion, olive oil, white wine vinegar, salt and pepper, mint, and lemon juice and zest.

White beans: Use canned white beans or dry beans- see notes on how to cook them from dried. Use cannellini beans, navy beans, or great northern beans—they each vary in texture and size. Dried beans cooked from scratch have the best texture.
Onion: Sliced thinly for aromatic flavor and a crisp texture.
Fennel Bulb: for lovely, complex flavor, or substitute celery.
Garlic clove: Adds savory, punchy kick of flavor to the dressing.
Lemon juice and zest add a bright, citrusy, fresh flavor to the dressing.
White wine vinegar: Adds tanginess and acidity to the dressing. Sub red wine vinegar if desired.
Olive oil: The base for the dressing, providing an earthy balance.
Dijon mustard: For a hint of sharp, pungent flavor to make the dressing stand out.
Fresh herbs: mint, flat-leaf parsley, dill, basil, cilantro, oregano, or tarragon. For a fresh, herby flavor that really elevates.

Variations

White beans: Cannellini beans are large and creamy with a nutty flavor, great northern beans are medium-sized with a slightly grainy texture, and navy beans are smaller with a mild flavor. We prefer cannellini beans for this salad, but any of these work well!
Cook the beans from scratch: Instead of using canned beans, you can soak dried cannellini beans overnight for 8-12 hours, then bring to a boil in a pot before simmering for 1 – 1 1/2 hours until tender (add salt near the end).
Serve on toast: Spread the white bean salad on top of toasted bread for a light lunch or healthy snack.
Serve over greens: We love serving this salad over a bed of arugula!
Add cheese: Feta cheese or chevre make tasty additions.
Add cherry tomatoes or cucumbers: For a little extra texture and Mediterranean flavor!

How to Make White Bean Salad

1. Make the dressing. Whisk together lemon juice, white vinegar, lemon zest, olive oil, garlic, Dijon, kosher salt, and pepper in a medium bowl.

glass mixing bowl with dressing for white bean salad.

glass mixing bowl with dressing and thinly sliced red onion.

2. Add red onion and fennel. To the bowl, add the thinly sliced red onion and fennel (use a mandoline slicer if you have one!).

Tip: To reduce the sharpness of the onion, let it sit in the dressing for 5 minutes before adding the other ingredients.

glass mixing bowl with white bean salad ingredients before being mixed together - sliced fennel and red onion, minced herbs, lemon zest, and cannellini beans.

3. Add herbs and beans. Add the fresh mint, parsley, and white beans. Toss to coat all ingredients, then adjust to taste, adding more salt, pepper, or lemon.

white bean salad with fresh herbs, red onion, fennel, and lemon zest.

Chef’s Tips

Use canned beans for a quick and easy salad! Just rinse and drain well.
Soften the onion flavor by letting the onions sit in the dressing for at least 5 minutes before adding anything else.
Use a mandoline to slice the fennel and red onion thinly.
For the best texture, cook dried beans from scratch ( see notes)

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Enjoy chilled or let it return to room temperature.

Serving Suggestions

Double or triple the recipe for a potluck or gathering!
Serve over a bed of arugula as a salad, adding feta cheese or chevre, cherry tomatoes, or cucumbers if desired.
Serve over sourdough toast or toasted gluten-free bread.
The white bean salad makes a great side dish for warm-weather entrées like Sorrel Soup, Spring Pea Risotto, or any of our 40+ Spring Recipes!

FAQs

Are cannellini beans the same as white beans?

Cannellini beans are a type of white bean, and our favorite type of bean to use in this salad! They are creamy with a nutty flavor.

What is the best dressing for a bean salad?

A tangy vinaigrette or lemon dressing with savory, aromatic flavor! We achieve this with garlic, dijon, lemon, white wine vinegar, and olive oil.

What is the creamiest white bean?

Cannellini beans and butter beans (baby lima beans) are the creamiest type of white bean. However, butter beans are so creamy that they may break down in this salad.