A very simple recipe for white bean salad that goes pretty much with any dinner you have. Leftovers are great for meatless lunch next day.
You can never go wrong here, this recipe is very forgiving and adaptive to your liking. Make it up to 24 hours in advance, or make it just before you dinner time. A great way to use up all the fresh herbs in your fridge.
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❤️ Why You'll Love It
- Perfect side dish for summer cookout, Memorial Day, and Fourth of July celebrations.
- Delicious salad with a unique texture and bright dressing.
- Great for make ahead and leftovers make great lunches.
Fresh crunchy vegetables with the satisfying bite of white beans make this salad goes well with your barbecue meat, besides it is very filling too.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large bowl, add the fresh parsley, dill, and the rest of the salad dressing, mixing them all well so the honey is evenly distributed.
- Add the beans, diced red peppers, and the onions. Mix everything well to coat, cover, and let it rest in the fridge to develop flavors.
👍 Amira's Tips
- You can use any type of white bean. Try using navy beans, great northern beans, or white kidney beans.
- You can make it from scratch with dry beans or use canned beans. Of course, dry beans need to be cooked before making the salad.
- Fresh herbs are what really give this recipe its unique flavor. I highly recommend using fresh.
- Use any bell pepper you have: green, red, yellow, or a combination.
- You can enjoy this salad right after mixing, but for best results, I recommend leaving it for a couple of hours for the flavors to develop.
- If you do not have lime, you can use fresh lemon juice.
- I like serving this salad fattoush style with some fried bread pieces on the side flavored with sumac.
🍽️ Serve With
- This is a very easy salad, that comes together in less than 10 minutes - excluding the time of chopping. I usually like to serve this with grilled chicken or beef kabobs.
- This works great for a meatless dinner as well. Also, leftovers make for a very filling and healthy lunch the next day.
👩🍳 Variations
- As said before, you can use any creamy white beans or a variety of white beans. Garbanzo beans also work great for this recipe.
- This salad recipe is so versatile, try adding a can of tuna or chicken. My sister makes this salad a new one each time she serves it.
- Use red wine vinegar instead of white vinegar.
- Add some lemon zest for an extra lemony flavor.
- Use any fresh veggies like cherry tomatoes, spring onions and cucumber.
🧺 Storage
Refrigerate leftovers in an airtight container for up to 3-4 days.
📣 Related Recipes
- Very simple, yet so flavorful beet and carrot salad with a lot of room to make it your own.
- A 20-minute edamame quinoa salad with fresh vegetables and tangy dressing. This salad works great as a side dish or lunches for the whole week.
- Keto Greek Salad is an easy to make impressive dish to serve at a dinner party. Loaded with healthy, fresh vegetables, tangy dressing and scrumptious feta cheese.
- Zesty Italian Pasta Salad is easy to make tossed in a delicious homemade dressing, you'll love this recipe!
- This Mediterranean arugula salad is simple, quick and easy famous summer side dish for your bbq party. It is a fresh, nutritious vegan dish that everybody will love.
- Black Bean and Chickpea Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish to a main meal.
More Easy Side Dishes
- Fluffy couscous combined with nutty vibrant pesto makes this delicious 5-minutes Pesto Couscous. This is a great quick and easy side dish or main dish to add to your rotation.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
White Bean Salad
Ingredients
- ½ cup parsley chopped
- 2 Tablespoons dill Chopped
- 2-3 garlic cloves minced.
- 2 Tablespoon white vinegar
- 2 Tablespoon lime juice
- 2 Tablespoon honey
- ¼ cup olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 bell pepper cubed.
- 1 small red onion, diced.
- 2 cans (15oz) northern beans or cannellini , drained and rinsed.
Instructions
- In a medium bowl, combine first 9 ingredients well.
- Add onions, bell pepper, and bean. Toss to combine.
- Cover and refrigerate for a couple of hours then serve.
Video
Notes
- You can use any combination of beans you like.
Nutrition
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First published May 2016. Last updated March 28, 2024 with important tips, clear step by step instructions and readability.
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Famidha
I think I have come around here before. But today came through from Rafeeda's blog. I am fan of Lebanese food and you have amazing collection and some I have pinned to try this Ramadan. I had picked this bean to make some dish which kinda turned out to be dip because I over cooked it! 🙂 now, i think I can at least use the remaining for a salad like this! 😛
Karen (Back Road Journal)
Going to the farmer's market for fresh tomatoes today, our salad sounds like a nice way of using some of them.
Amira
I hope you'll like it. Thanks Karen
John/Kitchen Riffs
We love bean salads! White beans in particular are so nice at this time of the year, aren't they? I've only made a bean salad once so far this season -- you've reminded me it's time to get cracking and make another. And another. And yet another. 🙂 This is terrific -- thanks so much.
Amira
Thanks John, this is a super easy salad recipe and goes very well with grilled meat.
Mary @ LOVE the secret ingredient
Looks like a beautiful and refreshing spring appetizer!
Amira
And so easy to prepare too... Thanks Mary.