Why You’ll Love This White Bean Salad!

This recipe brings back fond memories from our vegetarian restaurant days, where we served a unique vegan salad alongside every sandwich. This salad became a customer favorite for its freshness and simplicity—it can be put together in just a few minutes!

Not only is this salad quick to prepare, but it’s also packed with protein and can be easily stored in the fridge for those busy midweek meals. Perfect for gatherings and outdoor events, it’s both healthy and satisfying.

What we love most about this salad is its adaptability. With just a flavorful dressing as a base, feel free to throw in your favorite herbs. In spring, try mixing in dill and tarragon, while fresh oregano or cilantro paired with parsley adds a lovely burst in summer. Don’t have fennel? Celery will do just fine. Radishes and snap peas also make wonderful additions for a crisp bite!

You can make this salad using either canned beans or dried ones. We recommend using cannellini beans for their creamy, nutty flavor, which complements fresh herbs and a zesty lemon dressing beautifully.

White Bean Salad Recipe Ingredients

• White Beans: You can use canned or soak dried beans overnight to cook them from scratch. Cannellini beans, navy beans, or great northern beans work well, each with their unique texture.
• Red Onion: Thinly sliced to add a sharp, aromatic taste.
• Fennel Bulb: Adds a sophisticated flavor, or swap in celery for crunch.
• Garlic Clove: Imparts a savory kick to the dressing.
• Lemon Juice and Zest: Infuse the dressing with bright, fresh citrusy notes.
• White Wine Vinegar: Adds tanginess; you can substitute with red wine vinegar if preferred.
• Olive Oil: The base for the dressing, providing a smooth, earthy finish.
• Dijon Mustard: Gives a sharp, pungent flavor that enhances the dressing.
• Fresh Herbs: Use a mix of mint, parsley, dill, basil, or whatever you have on hand to elevate the salad.

Variations

• White Beans: Cannellini beans are creamy and nutty; great northern beans are more medium and slightly grainy, while navy beans are small and absorb flavors well.
• Cooking from Scratch: Soak dried cannellini beans overnight, boil them, and simmer until tender—usually, 30-90 minutes depending on the type.
• Serve on Toast: Top toasted bread with the salad for a light, healthy snack or lunch.
• Over Greens: This salad is delicious served over a bed of dressed greens like arugula.
• Add Cheese: Crumbled feta or chevre pairs wonderfully with this salad.
• Incorporate Vegetables: Add cherry tomatoes or cucumbers for extra texture and flavor.

How to Make White Bean Salad

1. Prepare the Dressing: In a medium bowl, whisk together lemon juice, white wine vinegar, lemon zest, olive oil, minced garlic, Dijon mustard, kosher salt, and black pepper.
2. Add Onions and Fennel: Incorporate thinly sliced red onion and fennel into the bowl. A mandoline slicer makes this easy, but a sharp knife works too!
   Tip: If the onion is strong, let it sit in the dressing for about five minutes before adding other ingredients.
3. Add Beans and Herbs: Toss in the fresh herbs and white beans, mixing thoroughly to coat everything in the dressing.
4. Season to Taste: Adjust flavor with additional salt, pepper, or lemon juice as needed.
5. Tip for Preparing Ahead: If you plan to make this salad in advance, add the fresh herbs just before serving for the best flavor and freshness.

This salad can be enjoyed on its own or served over dressed greens for a heartier dish!

Chef’s Tips

1. Canned Beans: For a super quick salad, simply rinse and drain the canned beans.
2. Soften Onion Flavor: Let the onions sit in the dressing for a few minutes before adding other ingredients.
3. Slice Like a Pro: Using a mandoline will help achieve thin, even slices for both fennel and onion.
4. For Best Texture: Cooking dried beans from scratch is a great way to ensure the best texture for your salad.

Storage

Store any leftovers in an airtight container in the refrigerator for up to four days. The flavors meld even more after a day, so enjoy it chilled or let it come back to room temperature before serving.

Serving Suggestions

This salad is perfect on its own or paired with sandwiches, grilled vegetables, and more. Feel free to get creative!