White Bean Salad (Easy 5-Minute Recipe) - Fifteen Spatulas (2024)

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by Joanne April 1, 2023


This healthy White Bean Salad recipe is as simple as mixing a handful of ingredients together, and letting the flavors meld. It’s a great side dish or make-ahead recipe for meal prep, with tons of flavor!

I can bring this dish together in 5 minutes, no joke. It’s an easy, easy, easy recipe.

White Bean Salad (Easy 5-Minute Recipe) - Fifteen Spatulas (1)

If you’re looking for some new additions for Sunday meal prep, these beans keep unbelievably well in the fridge. They can be packed into work lunches for the week to come, or can even be a go-to dish for potlucks or picnics.

I recently had some friends over for lunch and served it, and kept getting complimented on how good the beans were.

This made me laugh because it’s little more than a few cans of beans tossed with some fresh and simple ingredients. But it really is delicious!

White Bean Salad (Easy 5-Minute Recipe) - Fifteen Spatulas (2)

Not to mention, keeping healthy ready-to-eat food in the fridge helps me avoid eating things likePeanut Butter Cookiesthat may be hiding in the pantry.

Step by Step Overview:

Start by making the salad dressing.

In a large mixing bowl, combine extra virgin olive oil, fresh lemon juice, lemon zest, fresh garlic cloves that have been minced or finely chopped, kosher salt, and black pepper:

White Bean Salad (Easy 5-Minute Recipe) - Fifteen Spatulas (3)

Whisk that together well, then add rinsed and drained canned Cannellini beans, chopped red onion, fresh parsley, and rosemary:

White Bean Salad (Easy 5-Minute Recipe) - Fifteen Spatulas (4)

Can you use other white beans?

You can use any sort of white bean you like, such as great Northern beans, navy beans, or white kidney beans. But I love the silky, creamy texture that Cannellini beans have. You can also do a variety of white beans and use them all.

This recipe also works well with black beans or pinto beans.

For best results, do NOT use no salt or low-sodium canned beans. They will not taste right, and they tend to have a less creamy texture.

Toss this together well, then place in the fridge for an hour, to let the flavors meld. Like any non-lettuce salad, it’s best when it’s gotten a chance to sit.

White Bean Salad (Easy 5-Minute Recipe) - Fifteen Spatulas (5)

If you’re in a hurry, you can serve it earlier, but you can taste the difference when you wait.

Transfer the beans to a serving bowl, and enjoy. I like this dish best served at room temperature, but chilled is also wonderfully refreshing.

White Bean Salad (Easy 5-Minute Recipe) - Fifteen Spatulas (6)

Baba Ganoush,Corn and Avocado Bean Salad, andColeslaware some of my other favorite healthy dishes to keep in the fridge for quick noshing. Enjoy!

Recipe Variations

This delicious salad recipe lends itself well to so many great options for additional ingredients.

For a more mediterranean white bean salad, add halved cherry tomatoes, feta cheese, and swap red wine vinegar for the lemon juice.

You can also add diced english cucumber, bell peppers, or sliced green onions.

Recipe FAQ and Tips

How do you store leftovers?

Keep in an airtight container or a large bowl tightly wrapped with plastic wrap for up to 5 days in the fridge.

Don’t have fresh lemon juice?

You can swap in a high quality vinegar from your pantry. Red or white wine vinegar are the best choices.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

White Bean Salad (Easy 5-Minute Recipe) - Fifteen Spatulas (7)

White Bean Salad

This healthy White Bean Salad recipe is as simple as mixing a handful of ingredients together, and letting the flavors meld in the fridge. It's great picnic food!

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  • 5 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • zest of 1 lemon
  • 1 clove garlic pressed
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 2 15oz cans of cannellini beans rinsed and drained
  • 1/4 cup chopped parsley
  • 1/4 cup finely chopped red onion
  • 1 tbsp minced fresh rosemary


  • In a large mixing bowl, whisk to combine the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.

  • Add the remaining ingredients and mix well. Try to let the salad sit in the fridge for at least an hour before serving, to let the flavors meld together. Enjoy!


Calories: 310kcal, Carbohydrates: 47g, Protein: 16g, Fat: 7g, Saturated Fat: 1g, Sodium: 551mg, Fiber: 11g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Side Dish

Cuisine: American

Author: Fifteen Spatulas

Post updated in November 2019. Originally publishedNovember 2012.

posted in: All Recent Posts, Dairy-free, Gluten-free, On the Lighter Side, Salads, Vegan 24 comments

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    24 Comments on “White Bean Salad”

  1. Dienia b Reply

    I made because Lori had it in her best of file ,and I see why ,it’s refreshing and easy to make

  2. ForeverMama Reply

    We loved this salad – it’s delicious with all those fresh tastes. Love what the rosemary does to it. Definitely placing this one on our regular rotation, especially for accompanying grilled foods this summer.

    • Taylor Reply

      I love that this will now be in your rotation! Thank you!

  3. Leonor Bertao Reply

    Hi Joanne,

    Can the rosemary be substituted for something else?


    • Joanne Reply

      Yes, you may just omit it since the parsley will provide plenty of freshness.

  4. Diya Reply

    Joanne, Thank You Sooo Much!

    I just made the beautiful White Bean Salad.

    I enjoyed the fragrance of the Parsley, Onion, Garlic, and Rosemary.

    I added Maldon Sea Salt, fresh Black Pepper!

    The Lemon 🍋 Wow!

    The salad is in the fridge. Lunch is at 2:00.

    • Joanne Reply

      That sounds lovely! Enjoy!

  5. Claire Reply

    I’ve just put this White Bean Salad in my fridge! The small taste test was pretty fantastic. Can’t wait till it has melded. Thanks

  6. Sarah Reply

    This is a great simple, healthy salad. I added cucumber and might sprinkle in some feta. Yum!

  7. Sandra Thompson Reply

    Great salad. I microwaved the drained bean plus 1 tsp salt for 3 minutes before adding to the dressing. Let sit for 30 minutes then add 1 chopped avocado along with the parsley and dill. Refrigerate before serving!

  8. Cathy Lindner Reply

    This is such a wonderful recipe! I’ve lately found that white beans helps raise your potassium level and came across this recipe. It is so fresh and full of flavor. I’ve made it several times and had it all week for lunch. Thank you!

  9. Duong Reply

    Hi Joanne,

    What’s the brand of canned bean do you use? The brand I currently buy overcooked the bean so they are all split and mushy. It taste great still. 🙂

    • Joanne Ozug Reply

      Hi Duong, I shop mostly at Whole Foods these days and buy their organic store brand, though I generally think that Bush’s does a good job and that’s more widely available. Hope that helps!

    • Ashleigh Reply

      I also use whole foods brand for this recipe no salt added. Beware Kroger brand as the Beans are undercooked and have a terrible “sharp” texture. And thanks for the recipe btw!!

  10. Karen Havling Reply

    So good and so easy! This will be lunch for the next 2 days…if I don’t gobble it up before then!

  11. Katrina Reply

    Great salad! I just watched your g+ hangout and loved it 🙂 Great job!

    • Joanne Ozug Reply

      Thanks Katrina, so glad you enjoyed the hangout!

  12. Anita at Hungry Couple Reply

    Looks wonderful! I share your love of beans and I do the same thing with the cans of chickpeas, sometimes. 🙂 Rosemary with white beans is a terrific combination.

    • Joanne Ozug Reply

      See, I knew we should be friends! lol.

  13. Nancy/SpicieFoodie Reply

    Haha, I see I’m not the only one who’s mind goes that route when they hear beans. 🙂 I too love beans and in salads they are great. Yummy recipe and thanks for sharing.

  14. Diane Reply

    Hey, Joanne! Love your website. I once asked a dietician how one can eat more beans and avoid the “explosion factor.” Her reply was to gradually introduce beans to your diet, about 1/2 c. per week. This allows your system to adjust without the noisy

  15. Alicia Reply

    Just want to tell you how much I love your recipes! Great website!

  16. Mallory @ Total Noms Reply

    I thought you went to Florence! That’s in Tuscany, although I know what you mean by going to the less city-like places to get a more authentic experience. I spent a summer in Perugia in Umbria during college, and it was such a wonderful experience being out there. Not to mention the food. Even the olive oil is better out there. This salad looks awesome!

White Bean Salad (Easy 5-Minute Recipe) - Fifteen Spatulas (2024)


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