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Served chilled or at room temperature, this Summery White Bean Salad is great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
Packed with protein, and yummy veggies, and dressed with a simple homemade vinaigrette (don’t forget the salt and pepper!), it’s ready fast – and lasts in the fridge for a few days. Great for a quick lunch, an easy side, or even as a mid-afternoon snack.
I do love Spring and (the beginning of) Summer. Summer here in Phoenix is crazy amounts of hot, and so heating up my kitchen to make a tasty side for something grilled is not my idea of a good time.
I love beans, and I love a good salad – especially one that takes so little time to make, and can be made ahead! This white bean salad recipe is quick and easy, and stays super yummy for several days in the refrigerator.
We have this a side dish regularly, but can also grab some crackers and pack it for lunch to be the main dish. This is a great recipe for picking and choosing ingredients and mixing it up!
If you love make-ahead salads, you’ll enjoy this Kale Salad as well as this Southwestern Chicken Salad!
Why this recipe works:
- Make ahead. This salad actually improves with a good long stay in the refrigerator! Perfect for meal prep fans and other organized folks.
- Easy to make. A little bit of chopping, but can be done very very quickly!
Kylee’s Notes & FAQs
- Make this ahead – this will keep several days in the refrigerator
- When mixing the beans, fold gently to avoid turning your beans into mush.
- I like to mix this up and use navy, or great northern beans, and even add some black beans occasionally.
- Switch out the parsley for cilantro, and add some corn for a southwestern bean salad!
- Make a double or triple batch of bean salad for gatherings and watch it disappear.
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
Just a few simple ingredients and tons of flavor – what’s not to love? This bean salad is PERFECT!!
- WHITE OR CANNELLINI BEANS – Drained and rinsed well – Cannellini, Great Northern, or Navy Beans – all will work just fine!
- RED PEPPERS. Dice these up small.
- PARSLEY. Don’t leave this out, it adds a pretty green color and a savory flavor the bean salad
- RED ONION – you can sub white onion if you must – but red is prettier
- EXTRA VIRGIN OLIVE OIL – you can use Extra Virgin or a light blend, either will work.
- WHITE WINE VINEGAR – this, combined with the olive oil forms the vinaigrette on the salad.
- GARLIC. Garlic is important! Mince finely and add it to the vinaigrette
How to make Bean Salad:
Full, printable recipe below – just scroll down to the recipe card!
- Place the beans, red bell peppers, parsley, and onion in a large bowl.
- In a lidded jar, add the olive oil, vinegar, garlic, salt & pepper. Put the lid on tightly, and shake until well combined.
- Add the dressing to the bean mixture, using a spatula to combine (gently – so you don’t break the beans).
- Taste, add more seasoning if needed.
- Refrigerate until needed (up to 4 days).
- Devour.
More Summery Ideas
- Strawberry Lemonade. Made from fresh fruit, and sweetened with your choice of honey, maple syrup or sugar! This is a delicious way to hydrate!
- Arugula Salad with Lemon Dijon Vinaigrette. Peppery arugula mixed with bright tomatoes, parmesan, and dressed with fresh lemon vinaigrette. Perfection!
- Roasted Beet Salad with Feta & Walnuts. A healthy roasted beet salad with feta and roasted walnuts, drizzled with a homemade vinaigrette. The beets are the star of the show!
- Mexican Three Bean Salad (from Lemon Blossoms)
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Summery White Bean Salad
Ingredients
- 2 15oz cans cannellini or northern beans, drained and rinsed
- 1 cup red bell pepper , finely chopped
- 1/2 cup fresh parsley , chopped
- 1/2 cup red onion , finely chopped
- 4 Tbs olive oil
- 4 Tbs white wine vinegar
- 2 tsp minced garlic
- Salt and pepper
Instructions
- Place the beans, red pepper, parsley, and onion in a large salad bowl.
- In a lidded jar, add the olive oil, vinegar, garlic, salt & pepper. Put the lid on tightly, and shake until well combined.
- Add the dressing to the bean mixture, using a spatula to combine (gently – so you don’t break the beans).
- Taste, add more seasoning if needed.
- Refrigerate until needed (up to 4 days).
- Devour.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Source: Adapted from Good Cheap Eats
