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    Home » Appetizers » White bean salad recipe

    White bean salad recipe

    Published: May 27, 2020 · Modified: Jun 24, 2022 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    A very simple recipe for white bean salad that goes pretty much with any dinner you have. Leftovers are great for meatless lunch the next day.

    You can never go wrong here, this recipe is very forgiving and adaptive to your liking. Make it for 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.

    A white plate with white bean salad and a dill weed on the side.

    What goes into the salad?

    white bean salad ingredients

    How to make white bean salad?

    steps to make white bean salad
    • First add the fresh herbs and all the dressing ingredients together mixing them all well so the honey is evenly distributed.
    • Add the beans and the diced veggies.
    • Mix everything well to coat, cover and let it rest in the fridge to develop flavors.

    Notes about the recipe

    • You can use any beans you like. I've tried it with multiple beans or beans combination like black beans, green, red, or whatever you have.
    • 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, or yellow or a combination.
    • You can enjoy this salad right after mixing but it is highly recommended to leave it for a couple of hours for the flavors to develop.
    • I like serving this salad fattoush style with some fried bread pieces on the side flavored with sumac.
    Hands holding a serving white plate of bean salad

    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.

    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.
    It never fails to impress.

    Related Recipes

    • Very simple, yet so flavorful beet and carrot salad with a lot of room to make it your own.

    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 plate with bean salad and a dill weed on the side.

    White bean salad

    An easy and filling beans salad loaded with fresh herbs and bright colors.
    5 from 1 vote
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    Course: Appetizer, Salad
    Cuisine: American, Egyptian
    Prep Time: 5 minutes
    chilling time: 2 hours
    Total Time: 2 hours 5 minutes
    Servings: 8
    Calories: 173.5kcal
    Author: Amira

    Ingredients

    • 1/2 cup (7g) parsley, chopped.
    • 2 Tablespoons (3g) dill chopped.
    • 2-3 garlic cloves minced.
    • 2 Tablespoon white vinegar.
    • 2 Tablespoon lime juice.
    • 2 Tablespoon honey.
    • 1/4 cup olive oil.
    • 1 teaspoon salt.
    • 1/4 teaspoon black pepper.
    • 1 bell pepper cubed.
    • 1 small (80g) red onion, chopped.
    • 2 (15oz) cans northern beans or cannellini , drained and rinsed. Note1

    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.

    Notes

    Note1: You can use any combination of beans you like.
    Serve with:
    This is a great side for your grilled recipes like kabobs, grilled chicken, Kofta or shrimps.
    Please check the nutrition disclaimer policy.

    Nutrition

    Calories: 173.5kcal | Carbohydrates: 22.1g | Protein: 6.7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Potassium: 42.9mg | Fiber: 5.2g | Sugar: 6.5g
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    This recipe originally published May 2016. Updated for some housekeeping things on May 2020.
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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. Famidha

      June 07, 2016 at 2:56 am

      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! 😛

      Reply
    2. Karen (Back Road Journal)

      May 21, 2016 at 7:19 am

      Going to the farmer's market for fresh tomatoes today, our salad sounds like a nice way of using some of them.

      Reply
      • Amira

        May 24, 2016 at 4:41 pm

        I hope you'll like it. Thanks Karen

        Reply
    3. John/Kitchen Riffs

      May 18, 2016 at 9:57 am

      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.

      Reply
      • Amira

        May 24, 2016 at 3:09 pm

        Thanks John, this is a super easy salad recipe and goes very well with grilled meat.

        Reply
    4. Mary @ LOVE the secret ingredient

      May 17, 2016 at 11:07 am

      5 stars
      Looks like a beautiful and refreshing spring appetizer!

      Reply
      • Amira

        May 24, 2016 at 2:38 pm

        And so easy to prepare too... Thanks Mary.

        Reply

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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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