Quick and Easy White Bean Salad

Gluten-FreeVeganCannellini Bean

Simple white bean salad with red onions, a little lemon juice, olive oil, vinegar, herbs, salt and pepper.

Photography Credit: Elise Bauer

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

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  • Prep time: 5 minutes
  • Yield: Serves 4

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

Ingredients

  • 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

Method

1 Let the onion marinate in lemon juice: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

54 Comments / Reviews

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Did you make it? Rate it!

  1. Amy

    Loved it. Absolutely delish. Would you tell me how many calories per 50grams would be in this?

    Cheers,

    xxxxxyyyyy

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  2. Kristen

    Loved this recipe! Simple and flavorful. Used an Herbs de Provence salt, freshly ground pepper and fresh parsley and thyme from my garden.

    xxxxxyyyyy

  3. Katelyn

    The description and picture show chopped parsley, but I don’t see it in the actual recipe list…how much is included?

    Show Replies (1)
  4. Janie

    I cooked my own large white beans and used the recipe for the dressing. The color of the wine vinegar caused the beans to turn kind of grey, so it was not so pretty. Next time, I will use white balsamic vinegar to avoid the color change. The recipe is delicious. I added diced celery and lots of Italian parsley. Yummy!

  5. Fay

    So simple and tasty as is–but also super grateful for this nice basic recipe that one can easily play around with. Today no vinegar but plenty of lemon juice and added bell peppers and purple cabbage. Lovely light lunch on the go! THANK YOU ELISE!

    xxxxxyyyyy

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White Bean SaladQuick and Easy White Bean Salad