White Bean Salad
A quick & easy bean salad that combines tomatoes, fresh herbs, and vinegar dressing. Great for meal prep, picnics, potlucks, lunches, etc.
Servings4 (small 1/2-cup servings)
- 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
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.)
Recipe yields about 2 heaping cups salad (a fairly small batch). Double, triple, or quadruple 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).
Keeps 3-4 days when stored covered in the fridge. (Add tomatoes immediately before serving for better freshness.)
Calories: 132 kcal | Carbohydrates: 25 g | Protein: 8 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 578 mg | Fiber: 5 g | Sugar: 2 g | Vitamin A: 342 IU | Vitamin C: 11 mg | Calcium: 86 mg | Iron: 4 mg