Quick and Easy White Bean Salad

My mother is a genius. She throws together the most simple of ingredients, and they are so good that I have to get up in the middle of a meal to write everything down, for in her words, “if you like it, ask me now what I did because in an hour I won’t remember.”

What I love about this white bean salad creation of hers is that it is so dead easy, and it’s good protein too. It would make an excellent picnic salad because you can make it a day ahead; the extra time just gives the flavors more time to sink into the beans.

It can also be put together at the last minute with basic pantry items. If you have fresh herbs available, you can use those, if not, dry herbs de provence work well too.

Quick and Easy White Bean Salad Recipe

  • Prep time: 5 minutes
  • Yield: Serves 4.

You can easily double or quadruple the recipe to serve a larger group.



  • 1 14.5-ounce can white beans, drained but not rinsed
  • 2 Tbsp chopped red onion
  • A squeeze of lemon juice
  • 2 teaspoons wine vinegar (red or white)
  • 1 Tbsp extra virgin olive oil
  • 1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
  • Salt and freshly ground pepper to taste


1 After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.

2 Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better.

Lasts a couple of days in the refrigerator.

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Showing 4 of 47 Comments

  • Hannah

    Thank you for the wonderful recipes on this site. I’ve made many of them and haven’t found a bad one yet!

    One question on this recipe: red wine vinegar or white wine vinegar?

    Either. We used red wine vinegar, but you could use white. ~Elise

  • Samir

    My mom makes a really interesting variant of this. Throw in some diced tomatoes for a nice flavor. Also, if you have it, throw in a bit of garam masala…. YUM.

    Some diced tomatoes would be a great addition. The white bean and cherry tomato salad we have on the site also adds Parmesan and some chopped anchovy fillets – incredibly good. ~Elise

  • Linda

    I make this same salad but I add chopped roasted red pepper to it for color. It’s one of my favorite salads for summer.

  • Phoo-D

    We make several variations of this (it’s great with Rancho Gordo’s Mayacama beans) and love it during the summer. Beautiful photo!

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