Summery White Bean Salad

Name: Summery White Bean Salad
Prep time: 5 min
Total time: 5 min
Yield: 6
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

April 27, 2017 By Kylee 31 Comments Last updated: September 14, 2019

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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 one 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 a main dish. This is a great recipe for picking and choosing ingredients and mixing it up!

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What’s in a White Bean Salad?

I’m so glad you asked. 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 BELL PEPPERS – dice this up small

PARSLEY – don’t leave this out! Parsley 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

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 – yassss. This is important!! Dice if up finely and add it to the vinaigrette

How to make Bean Salad

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.

Kylee’s notes/FAQs for White Bean Salad

Make this ahead – this will keep several days in the refrigerator
When mixing the beans, do it gently – you don’t want to turn 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.
More Summery Ideas

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