White Bean Salad

Serve this nutritious white bean salad as a healthy lunch or side dish!

If you are looking for a healthy salad that quickly comes together, then this is the one for you! While the salad may look elaborate, it is made from just a few simple and healthy ingredients and is easy to prepare.

The main ingredient is white beans, like cannellini beans. White beans are high in fiber and protein. Other than that, this easy salad recipe contains red bell pepper, red onion, and flat-leaf parsley. Feel free to swap the red bell pepper for cherry tomatoes. The salad is rounded off with a finely balanced dressing.

As this salad keeps refrigerated for three to four days, it makes a great healthy meal prep recipe.

Also be sure to try my other salad recipes, like this Mediterranean Chickpea Salad or Cowboy Caviar.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your white bean salad!

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White Bean Salad

By Christina

Yields: 6 servings

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Serve this nutritious white bean salad as a healthy lunch or side dish!

Ingredients

For the Dressing

• 3 tablespoons (42 g) olive oil
• 3 tablespoons (45 ml) white wine vinegar
• 1 teaspoon (5 g) Dijon mustard
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon raw cane sugar

For the Salad

• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 red bell pepper, finely chopped
• 1 medium red onion, finely chopped
• 1/4 cup flat-leaf parsley, finely chopped

Instructions

• For the Dressing: Add all the ingredients for the dressing to a small bowl and whisk together.
• For the Salad: Add all the ingredients for the salad to a large bowl.
• Pour the dressing over the salad and gently toss. Serve immediately, or cover and chill until ready to serve.

Notes

Storage Instructions: This salad will keep in the refrigerator stored in an airtight container for 3 to 4 days.

Feel free to swap the red bell pepper for cherry tomatoes.

Adapted from Kylee Cooks.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!