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

White Bean Salad

A quick & easy bean salad that combines tomatoes, fresh herbs, and vinegar dressing. Great for meal prep, picnics, potlucks, lunches, etc.
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Total Time:10 mins
CourseMain Dish, Salad, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings4 (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

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.)

Nutrition Per Serving (Estimate)

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