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★ Why You'll Love this Recipe ★
Fresh, Flavorful and Protein-Packed
This white bean salad marinated in olive oil and red wine vinegar is bright, zesty, and full of chopped fresh vegetables for that healthy factor. Creamy cannellini beans soak up all that flavor and pack a punch of protein with 12g of protein per serving!
Quick & Easy
A totally easy, no-cook recipe. Just a chop, stir and chill. Fast but still homemade, fresh and affordable too.
Side Dish or Dip
This bean salad is light, refreshing, and pairs perfectly as a side dish with grilled chicken, fish, or burgers. It's also a great dip. Pair it with crackers, chips, pretzels or toasted bread.
Great for Summer
This chilled salad is made for summer. No cooking so no heat required. Packable in a cooler — great for pool days, the beach, picnics or take it out on the boat.
Perfect for Meal Prep
Thie simple white bean dip holds up beautifully in the fridge, making it ideal for meal prep. Make it once and enjoy it all week. Take it for lunch or enjoy it as a healthy snack.
★ Ingredients You'll Need ★
You'll need just 7 ingredients plus spices to make this white bean dip.
- Olive oil. Avocado, or grape seed oil are also great choices.
- Red wine vinegar. Lemon juice, white vinegar or apple cider vinegar can also be used — a great way to change up the flavor.
- Parsley. Fresh curly leaf or Italian whichever you prefer.
- Garlic and onion powder
- Salt and pepper
- Cannellini beans. Drained and rinsed.
- Bell peppers. I like a blend of green and red but yellow or orange can be used if you prefer and will be a bit sweeter.
- Shallot. Any color onion could also be used instead of a shallot.
★ How to Make this Recipe ★
Here's a look at how this white bean salad comes together.
- Prep ingredients: Chop veggies and drain and rinse beans.
- Add dressing ingredients to a bowl.
- Whisk to combine.
- Add beans and vegetables.
- Toss to coat.
- Chill then serve.
Simple as that. No cooking required!
★ Tips & FAQs ★
This bean salad can be served on its own or as a dip with crackers, chips, pretzels or toast. It also makes great as a side dish to meats like chicken, pork, or fish.
Bean salad should be stored in an airtight container or tightly covered in the refrigerator for up to 5 days. Toss as needed to coat before serving.
Cannellini beans can be swapped for Northern beans, white kidney beans, or even navy beans are an option.
Yes, you can make bean salad ahead of time and store it in the refrigerator until ready to serve. Note that it does count on the days it can be stored. Making it ahead actually gives it even more time to allow the flavors to marinated together.
Feel free to add other vegetables like cucumbers, diced tomatoes, olives, artichoke hearts or anything else you think you would enjoy you can try it. Note that you may need additional dressing if you add extra vegetables.
Though the white beans are good sources of protein on their own you can add additional protein like shredded or cubed chicken, grilled or sauteed shrimp, or canned tuna if you would like.
White Bean Salad
Equipment
Ingredients
- ½ cup olive oil
- ⅓ cup red wine vinegar
- ¼ cup fresh parsley chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 15oz cannellini beans (canned) drained and rinsed
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 shallot minced
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Instructions
- In a large mixing bowl, whisk together the oil, vinegar,parsley, garlic powder, onion powder, salt, and pepper.
- Stir in beans, red pepper, green pepper, and shallots.
- Cover and refrigerate for at least 30 minutes before serving. Toss before serving.
Notes
- Use a slotted spoon to serve.
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