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Mediterranean White Bean Salad is fresh, vibrant and so easy to make. Creamy white beans, crisp chopped veggies, garlic vinaigrette and avocado in every bit. Have this salad ready to serve in under 20 minutes! Chock full of fresh veggies in every bite you will love this cannellini bean salad with grilled chicken, salmon and more. It also makes a great vegetarian lunch. So, grab some canned beans and let’s make it!
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Canned White Beans. I like to use cannelloni beans for this recipe.
- Canned Chickpeas. Optional! You can also double up on white beans.
- Celery. This add crunch and color.
- Red Onion. This is another great crunch color and adds a bite.
- Cucumber. I love to add fresh cucumber to these types of salad!
- Avocado. For creaminess .
- Feta or Goat Cheese. This adds a little tanginess.
- Fresh Herbs. For flavor. I use dill and parsley. Cilantro or basil will also work.
White Bean Salad Dressing.
Okay there are so many wonderful dressings to mix into the scoopable salad, you can really choose anything. I like to make my own creamy garlic vinaigrette style dressing and it’s the perfect tang to add. Below are the ingredients I use, the measurements are below in the recipe card.
- Mayonnaise. Or greek yogurt. Either works great.
- Whole Grain Dijon Mustard. You can really use any dijon style mustard of choice.
- Garlic Cloves. gives it that nice bite.
- Rice Vinegar. This add a little sweetness. You can do apple cider vinager as well
- Salt & Pepper.
Let’s Make White Bean Salad
Ready to whip this up? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. In a small bowl, whisk together the oil, vinegar, Dijon mustard, garlic, salt, and pepper until well combined.
- Step Two. In a large mixing bowl, add the white beans, tomatoes, cucumber, red onion, parsley, and basil.
- Step Three. Pour the dressing over the salad and gently toss until everything is evenly coated.
What to Serve with a White Bean Salad
This salad pairs wonderfully with Grilled Chicken Wraps or Spicy Chicken Burgers but the options are totally endless when it comes to summer and grilled goodness. I typically grab some of my favorite heart tortilla chips and dip/scoop them right into the salad.
Other Salads To try
Appetizers
Burrata Tomato Salad
Salads
Salmon Cobb Salad
Side Dishes
Deviled Egg Potato Salad
Side Dishes
Beetroot And Feta Salad
Mediterranean White Bean Salad
Equipment
- large bowl for serving
Ingredients
White Bean Salad
- 2 15 oz cans white cannellini beans, drained & rinsed, or sub one can of garbanzo beans
- 1 small red bell pepper, diced
- 1 medium cucumber, diced
- 1 stalk celery, diced
- ½ small red onion, diced
- ¼ cup fresh parsley, chopped
- ¼ bunch fresh dill, chopped
- 1 avocado, pitted and dcied
- ¼ cup goat or feta cheese, crumbled
Garlic Dressing
- 3 Tbsp extra virgin olive oil
- 2 Tbsp rice vinegar
- 2 Tbsp dijon mustard
- ¼ cup mayonnaise , or plain greek yogurt
- 2 cloves garlic, minced
- ½ tsp salt & pepper
- ½ tsp maple syrup , optional! if dressing is too tangy for you
Instructions
Garlic Dressing
- In a small bowl, whisk together the oil, vinegar, Dijon mustard, garlic, maple syrup (if using), salt, and pepper until well combined.
White Bean Salad
- In a large mixing bowl, add the white beans, tomatoes, cucumber, red onion, parsley, and basil.Pour the dressing over the salad and gently toss until everything is evenly coated. Serve right away.
Notes
- Taste the dressing before serving. You can add the maple syrup or honey to take out a little tang. I love it as it:)
- This salad will keep for up to 3 days, be sure to mix well before serving again as the dressing will fall to the bottom.
- Store in an airtight container in the fridge. Do not freeze this salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
