This easy white bean salad is packed with fiber and perfect if you’re trying to eat more high-protein vegetarian meals. Serve it as a side dish or increase the portion for a light lunch.
Easy White Bean Salad
When life gets busy, having a go-to salad recipe that’s packed with protein and fresh flavors and takes just 15 minutes to prepare is a game-changer. This White Bean Salad is exactly that—simple, satisfying, and bursting with Mediterranean- inspired ingredients. Whether you’re looking for a light lunch, a quick meal-prep option, or a flavorful side dish, this salad checks all the boxes. It’s also great for anti-inflammatory diets because it’s gluten-free and dairy free! For more bean salad recipes, try my Mediterranean Bean Salad, White Bean Caprese Salad, and Fiesta Bean Salad.
Why You’ll Love This White Bean Salad
I have been getting requests for more high-protein, vegetarian recipes and thought you would love this easy salad.
If you make this healthy white bean salad recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
What You’ll Need
Here are all the white bean salad ingredients. See the recipe card below for the exact measurements.
- Cannellini Beans, also called white kidney beans, are a white bean common in Mediterranean cuisine. They are loaded with protein and fiber.
- Campari Tomatoes are on the vine and larger than a cherry or grape tomato.
- English Cucumbers are long, thin cucumbers with fewer seeds than regular ones.
- Red Onion contains quercetin, an antioxidant that can fight inflammation and boost immune function.
- Fresh Herbs: Chopped sage, oregano, basil, mint, or chives for freshness, or use a combination.
- Manzanilla Olives are a green Spanish olive, rich in vitamin E and antioxidants.
- Eggs provide additional protein. I have instructions for air fryer hard boiled eggs and Instant Pot hard boiled eggs. And here are directions for making them on the stove.
- White Bean Salad Dressing: Lemon juice and zest, extra virgin olive oil, kosher salt, black pepper
How to Make White Bean Salad
This white bean salad couldn’t be simpler! Just chop and mix everything, then enjoy! See the recipe card at the bottom for printable directions.
- Combine all the ingredients in a large bowl and gently mix. Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for up to 2 days.
Pro Tips
- If you can’t find cannellini beans, use great northern beans.
- For an extra boost of protein, add grilled shrimp or canned tuna.
- Swap Campari with grape or cherry tomatoes.
- Substitute the English cucumber with a Persian or regular cucumber.
- If you don’t have Manzanilla olives, swap them for kalamata or your favorite variety.
- Use any mix of herbs, such as basil, parsley, or dill.
- If you have an egg allergy, omit them.
- Replace lemon juice with red wine or white wine vinegar.
Ways to Serve It
- As a meatless main dish: Increase the portion and enjoy.
- As a side: Pairs beautifully with grilled chicken, fish, or roasted vegetables.
- Meal Prep Ready: Store in airtight containers for a fast grab-and-go lunch.
Storage
This white bean salad is best eaten the same day you toss it, but it will last in the refrigerator for 2 to 3 days. If you want this as a meal prep lunch for 4, you can make jar salads by dividing 1/4 of the dressing and pouring the dressing on the bottom of 4 jars, followed by the beans, then the eggs, then the vegetables. Shake the jar when ready to eat. Store up to 4 days.
More Bean Recipes You’ll Love
For more side dish ideas using beans, check out these five delicious bean recipes to inspire your next meal!
Yield: 6 servings as a side dish
Serving Size: 1 cup
- 1 29-ounce can cannellini beans, drained and rinsed
- 1- pound container Campari tomatoes, roughly chopped
- 1 English cucumber, peeled and chopped
- ½ cup red onion, diced
- 6 tablespoons fresh sage leaves, basil, parsley, oregano, or dill, chopped (or a combo of each)
- ½ cup pitted Manzanilla olives, halved
- 3 hard-boiled eggs, roughly chopped
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
In a large bowl, combine all ingredients. Gently mix until everything is well incorporated.
Taste and adjust seasoning if needed.
Serve immediately or refrigerate for up to 2 days for even more flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Serving: 1 cup, Calories: 297 kcal, Carbohydrates: 38.5 g, Protein: 14.5 g, Fat: 10 g, Saturated Fat: 2.5 g, Cholesterol: 93.5 mg, Sodium: 870 mg, Fiber: 8 g, Sugar: 5 g
