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White Bean Salad

Easy White Bean Salad

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 large or 4 side dish servings 1x


This quick white bean salad is bursting with Mediterranean flavor! It’s great for a fast lunch or an easy side dish.


  • 1 can navy beans* (or cannellini beans)
  • 1/2 cup diced red bell pepper (or substitute sliced ripe cherry tomatoes, when in season)
  • 1 tablespoon finely chopped red onion or shallot
  • 2 tablespoons finely chopped parsley (or green onion top or other herbs)
  • 1/2 to 1 tablespoon olive oil
  • 1/2 to 1 tablespoon red wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons feta cheese (omit for vegan)


  1. Drain and rinse the beans.
  2. Dice the bell pepper. Mince the red onion, and chop the parsley.
  3. In a bowl, mix together all ingredients (if you’re eating right away, use the 1/2 tablespoon oil and vinegar; if making to refrigerate or for a party where it will sit out, use 1 tablespoon). Taste and add additional salt if desired. Saves up to 3 days refrigerated; taste and add additional salt, olive oil and vinegar after storage.


*If making for a party, make a double recipe (use the 2x button).

  • Category: Side dish
  • Method: No cook
  • Cuisine: Salad
  • Diet: Vegetarian