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    Home » Recipes » Salad

    White Bean Tomato Salad (10 Minute!)

    Jul 15, 2021 by Kaitlin

    This easy vegan White Bean Salad recipe combines sweet tomatoes, fresh herbs, and a vinegar dressing. It's simple to make and great for meal prepping, picnics, potlucks, lunches, and more. (Gluten-free, oil-free.)

    White bean salad on a white plate with fresh herbs and tomato

    This white bean salad is full of fresh, satisfying flavors, and it's a breeze to make.

    We combine hearty beans, juicy tomatoes, and flavorful herbs. Then toss it with a simple vinegar-Dijon dressing.

    Simple but so tasty. Plus it's ready in just 10 minutes!

    We find it's light yet energizing, and also a good source of plant-based protein and fiber.

    Ingredients on a table for white bean tomato salad recipe

    Ingredients for White Bean Salad

    For this recipe you will 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 will need at least 2-3 tablespoons for this recipe. 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: Or try your own favorite like white wine vinegar, red wine vinegar, or balsamic vinegar for different flavor profiles.
    • Dijon mustard
    • Pure maple syrup: This is to help balance the flavors in the dressing. But feel free to whisk in another liquid sweetener of choice such as agave.
    • Salt and pepper to taste
    • Garlic cloves: This is an optional but flavorful addition if you're a garlic lover. Roasted garlic could be great too!
    Small bowl of white bean tomato herb salad with spoon

    Customizing

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

    Greens: Add nourishing chopped kale, spinach, arugula, or even cucumber for crunch.

    Lemon: Substitute fresh lemon juice and lemon zest for the apple cider vinegar.

    Onion: Add a zesty bite with green onion or finely diced red onion.

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

    Other tomatoes: Use sun-dried tomatoes or roasted tomatoes instead of fresh tomatoes for a richer 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.

    Close up view of white bean salad with herbs and tomatoes

    Storing

    Store leftovers in an airtight container in the refrigerator. We find it keeps for about 3-4 days.

    Tip: Feel free to add the tomatoes immediately before serving for better freshness.

    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.

    Bowl of beans with vinegar dressing

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

    White bean salad on a white plate with fresh herbs and tomato

    White Bean Tomato Salad

    A quick + easy bean salad that combines tomatoes, fresh herbs, and vinegar dressing. Great for meal prep, picnics, potlucks, lunches, etc.
    5 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Salad, Side Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 4 (small 1/2-cup servings)

    Ingredients

    • 15 oz. can white beans (cannellini, great northern, or navy)
    • 5 oz. grape/cherry tomatoes (about ¾ cup chopped)
    • 2-3 Tbsp. chopped fresh herbs (I like parsley, dill, and chives)

    For the vinegar-Dijon dressing:

    • 1 1/2 Tbsp. apple cider vinegar
    • 1/2 tsp. Dijon mustard
    • 1/2 tsp. pure maple syrup
    • 1/8 tsp. salt
    • Optional: 1 clove minced garlic

    Instructions

    • Rinse and drain white beans. Halve/quarter tomatoes and chop fresh herbs. Add to a medium bowl.
    • Make the dressing: add all dressing ingredients to a small bowl and whisk to combine. (Adjust flavors as desired.)
    • Pour dressing over bean mixture and toss well.
    • Serve immediately at room temperature or let it chill covered in the fridge for a couple hours to marinate. (Stir before serving as some dressing will settle at the bottom.)

    Notes

    Yield: Recipe makes about 2 heaping cups salad. Double, triple, etc. for larger groups or as desired.
    Herb variations: Try combinations of fresh basil, parsley, dill, cilantro, chives, etc.
    Other additions: Chopped kale, spinach, arugula, sun-dried tomato, capers, olives, green onion, red onion, vegan feta, etc.
    Lemon version: Substitute the vinegar with 1 Tbsp. fresh lemon juice (plus zest if desired).
    Storing: Keeps 3-4 days when stored covered in the fridge. (Add tomatoes immediately before serving for better freshness.)

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    White Bean Tomato Salad
    Amount per Serving
    Calories
    132
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    578
    mg
    17
    %
    Carbohydrates
     
    25
    g
    8
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    342
    IU
    7
    %
    Vitamin C
     
    11
    mg
    13
    %
    Calcium
     
    86
    mg
    9
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are 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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. peri klemm

      August 17, 2022 at 11:48 am

      5 stars
      I just discovered the GG . Thank you for these amazing recipes!

      Reply
      • Kaitlin

        August 17, 2022 at 1:27 pm

        Hello and welcome, Peri! Thanks for being here and checking out the recipes! 🙂

        Reply
    2. Jill M.

      August 04, 2022 at 3:11 pm

      5 stars
      We all loved this for a summer side dish. Thanks for the simple plant-based recipes!

      Reply
      • Kaitlin

        August 04, 2022 at 4:28 pm

        Wonderful to hear, Jill!

        Reply
    3. Stephanie

      July 20, 2021 at 2:56 pm

      5 stars
      Delicious and easy! I added chopped arugula and a dash of cayenne to kick it up.

      Reply
      • Kaitlin

        July 21, 2021 at 7:40 am

        Great additions - thanks for sharing!

        Reply

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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