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At an angle shot of white bean salad in a bowl, with cherry tomatoes, parsley, and lemon zest.
5 from 3 votes

White Bean Salad

Light and refreshing White Bean Salad made with simple pantry staples, tossed in a zesty lemon garlic dressing. This easy salad comes together in 10 minutes!
Author Diana
Servings 4 servings
Cost $5
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

For the Dressing:

  • 4 tablespoons extra virgin olive oil
  • 1 small lemon juice and zest
  • 1 small clove garlic pressed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the Salad:

  • 2 15-ounce cans white beans drained and rinsed, See note 1
  • 2 cups cherry tomatoes halved
  • ½ red onion finely diced
  • ½ cup parsley chopped

Instructions

  • To the bottom of the mixing bowl, add the dressing ingredients; olive oil, lemon juice (and lemon zest if desired), garlic, salt, and pepper.
  • Using a small whisk, whisk everything together until well combined.
  • Add the white beans, halved cherry tomatoes, diced onion, and chopped herbs.
  • Toss everything together until well combined. Now it's ready to be served!

Video

Notes

  1. Beans: I'm using canned cannellini beans, but you can also try great northern or navy beans, butter beans will also work here but they're quite large.
  2. This salad makes 4 servings, each serving is about 1 cup.
  3. If you’re not serving the salad right away, hold off adding the tomatoes and add them right before serving.

Nutrition

Serving: 1cup | Calories: 419kcal | Carbohydrates: 61g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 317mg | Potassium: 1459mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1003IU | Vitamin C: 43mg | Calcium: 222mg | Iron: 9mg