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White Bean Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 8 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

A fresh and vibrant White Bean Salad featuring a mix of white beans, crisp vegetables, tangy artichokes, and olives, tossed in a zesty lemon and olive oil dressing. Perfect for a light lunch or a healthy side dish, this easy-to-make salad is ready in just 20 minutes and serves six.


Ingredients

Salad Ingredients

  • 2 cans (14.5 ounces each) white beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 can (14.5 ounces) artichoke hearts, roughly chopped
  • 1 English cucumber, deseeded and diced
  • 5 radishes, thinly sliced
  • 1/2 cup Castelvetrano green olives
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons fresh parsley, chopped

Dressing Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Combine Salad Ingredients: In a large mixing bowl, add the drained and rinsed white beans, diced red bell pepper, roughly chopped artichoke hearts, deseeded and diced English cucumber, thinly sliced radishes, Castelvetrano green olives, halved cherry tomatoes, and chopped fresh parsley. Gently toss to mix all the ingredients evenly.
  2. Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, kosher salt, and ground black pepper until fully combined and emulsified.
  3. Toss Salad with Dressing: Pour the prepared dressing over the bean and vegetable mixture. Stir gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
  4. Serve or Store: Serve the salad immediately for the freshest taste, or cover and refrigerate for up to four days to allow flavors to meld. Enjoy chilled or at room temperature.

Notes

  • For added protein, consider adding grilled chicken or feta cheese.
  • Substitute Castelvetrano olives with Kalamata olives for a different flavor profile.
  • This salad tastes even better after resting for a few hours as the flavors meld together.
  • Store the salad in an airtight container in the refrigerator for up to four days.
  • To make it vegan, ensure the dressing contains no honey or animal products.