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A close-up of a bean salad with white beans, chopped red bell peppers, red onions, and parsley, being mixed with a wooden spoon.
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Summery White Bean Salad

Summery White Bean Salad is great to make ahead, or to grab and go! A 5 minute prep time means you can have it on the table fast!
Course Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 101kcal
Author Kylee Ayotte

Ingredients

  • 30 ounces cans cannellini or northern beans, drained and rinsed 2x15oz cans
  • 1 cup red bell pepper finely chopped
  • 1/2 cup fresh parsley chopped
  • 1/2 cup red onion finely chopped
  • 4 tablespoons olive oil
  • 4 tablespoons white wine vinegar
  • 2 teaspoons minced garlic
  • salt and pepper

Instructions

  • Place the 30 ounces cans cannellini or northern beans, drained and rinsed, 1 cup red bell pepper, 1/2 cup fresh parsley, and 1/2 cup red onionin a large salad bowl.
  • In a lidded jar, add the 4 tablespoons olive oil, 4 tablespoons white wine vinegar, 2 teaspoons minced garlic, salt and 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.

Notes

Make this ahead - this will keep several days in the refrigerator
When mixing the beans, fold gently to avoid turning your beans into mush.
Make a double or triple batch of bean salad for gatherings and watch it disappear.
What to do with leftovers
Store in a covered container in the refrigerator for up to 3 days.

Nutrition

Calories: 101kcal | Carbohydrates: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 99mg | Sugar: 1g | Vitamin A: 1200IU | Vitamin C: 39.6mg | Calcium: 13mg | Iron: 0.5mg
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