White Bean Tomato Salad (10 Minute!)

This easy vegan White Bean Salad recipe features sweet tomatoes, fresh herbs, and a vinegar dressing. It's simple to make and incredibly customizable! Great for meal prepping, picnics, potlucks, lunches, and beyond. (Vegan, gluten-free, oil-free.)

This white bean salad is so fresh, simple, and healthy! Plus it's ready in just 10 minutes.

It features hearty beans, a juicy pop of sweet tomatoes, and fresh, flavorful herbs. Then we toss it with a quick & easy vinegar dressing. The result is simple but so tasty!

Best of all, you can take this base recipe and customize it however you see fit. It's very forgiving, so get creative and expand it with your favorite additions, flavors, or whatever you have on hand. (See below for some ideas!)

I love that it's light yet energizing, and also a good source of plant-based protein and fiber.

Ingredients for White Bean Salad

For this recipe, you'll toss together in a medium bowl:

• White beans: Use cannellini beans (also called white kidney beans), great northern beans, or navy beans. I use canned beans (rinsed and drained) for convenience, but you can also use 1.5 cups freshly cooked beans.
• Grape tomatoes or cherry tomatoes: I use these because they are sweet and flavorful, but roma tomatoes or other garden tomatoes work too.
• Fresh herbs: You'll need about 3 tablespoons for this recipe, but add more as desired. Choose your favorites such as fresh basil, parsley, cilantro, dill, chives, etc. (I enjoy a combination of fresh parsley, dill, and chives.)
• Apple cider vinegar
• Dijon mustard
• Pure maple syrup: Just a tiny bit helps balance the flavors in the dressing. But feel free to whisk in another liquid sweetener of choice such as agave.
• Salt and black pepper to taste

Customizing

This is a fun recipe to play around with based on your own favorite flavors or whatever's in season. A few ideas include:

Dressing: Substitute fresh lemon juice and lemon zest for the apple cider vinegar. (Or in addition to it.) You can also add a splash of balsamic vinegar, white wine vinegar, or red wine vinegar for deeper flavor. Garlic powder or a fresh minced garlic clove is tasty too.

Greens: Add nourishing chopped kale, baby spinach, or arugula.

Vegetables: Use sun-dried tomatoes or fire-roasted tomatoes instead of fresh tomatoes for a richer flavor. Add cucumber for crunch or diced avocado. You can also add green onion or finely diced red onion.

Bold & tangy: Include capers or Kalamata olives for a briny pop of flavor.

Dairy-free cheese: Toss the salad with crumbled vegan feta cheese right before serving.

Olive oil: I keep this salad oil-free, but you can absolutely add a drizzle of good quality olive oil to the dressing if you'd like.

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days. Feel free to add the tomatoes immediately before serving for better freshness, but I find they hold up pretty well.

Serving

Enjoy this dish in a wide variety of ways. A few ideas include:

• As a light, energizing lunch or main dish
• Over salad greens or fresh arugula
• As a side dish for BBQs, picnics, potlucks, or parties
• A protein-rich snack
• On top of toasted sourdough bread
• For meal prepping

It's versatile! Serve this bean salad either chilled or at room temperature.

For more inspiration, also browse all vegan bean recipes or tomato recipes.

If you're enjoying this vegan white bean tomato and herb salad recipe, also check out:

• Black-Eyed Pea Salad
• Mediterranean Three Bean Salad
• Cucumber Salad
• Three Bean Salad with Vinegar Dressing

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