This protein-packed Cannellini Bean Salad requires no cooking, and uses pantry staples and fresh vegetables! An easy white bean salad recipe perfect for work lunches, afternoon snacks, or a great side dish.
I'm a big fan of white beans, well actually I'm a big fan of all types of beans! They're a powerhouse ingredient, versatile and a great addition to almost any dish. Cannellini beans or white kidney beans can be used in soups, dips, and pastas. The list is endless.
The whole idea behind this type of salad is for it to just be thrown together with what you have on hand. You can pair beans with your favorite ingredients or whatever you have in the fridge. There's nothing better than being able to whip a meal up that's delicious. Make a large bowl of this and pack it away for meal prep or to use the next day.
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Why You'll Love this Recipe
- 15-minute recipe. This bean salad requires no cooking and can be whipped up in just 15 minutes.
- Simple salad. Make this with simple ingredients you most likely already have in-house.
- Meal prep-friendly. Perfect for meal prep to snack on throughout the week!
Ingredients
- Cannellini canned beans. Cannellini beans, also known as white kidney beans, are a popular variety of beans that are known for their mild flavor and versatility.
- Fresh veggies. Cucumbers and red onion and a freshness and crunchy texture to the salad.
- Fresh herbs. Fresh parsley and fresh dill are Mediterranean staple herbs that bring a fresh flavor, aroma and color to the salad.
- Fresh lemon juice. Fresh lemon juice for the lemon vinaigrette!
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- This recipe calls for cannellini beans but can be made with another kind of beans. You can try garbanzo beans, baby lima beans, pinto beans or whatever you have on hand!
- The recipe is simple but adding vegetables like cherry tomatoes or red peppers would be delicious.
- A salty feta cheese or creamy goat cheese would compliment this bean salad!
- Add any of your favorite ingredients!
How to Make Cannellini Bean Salad
- Step 1: Drain and rinse the can of beans. Add the beans, cucumber, onion, parsley and dill to a large mixing bowl and mix.
- Step 2: In a small bowl mix the simple lemon dressing and pour over the bean mixture. Serve and enjoy!
Sarah's Top Tips
- Make it your own. Add your favorite fresh vegetables, cheeses, grains, or other beans!
- Marinate the salad. This salad can be eaten right away but if you make it 1-2 hours ahead of time this gives the lemony dressing time to soak into the other ingredients and meld the flavors together.
- Make a full meal. Though this salad can be a full meal and it will satiate you, it also pairs well with grilled meat like Mediterranean marinated chicken thighs.
- Make ahead. If you're making this salad ahead of time, leave the dressing on the side or make extra dressing as the ingredients will soak it all up.
- Fresh ingredients. You want your salad ingredients to be at peak freshness to yield the best results.
Serving
Enjoy this cannellini bean salad right away or savor it over a few days! Fire up the grill, invite your friends and enjoy it with chicken kebabs, juicy stovetop burgers or lemony pepper chicken thighs. This white kidney bean salad is best served cold or at room temperature.
Storage
Store any leftover white bean salad in an airtight container in the refrigerator for 4-5 days. If making ahead of time I like to add half of the dressing and then the rest upon serving.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Cannellini Bean Salad
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Ingredients
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 cup English cucumber, diced small
- ⅓ cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Mix the beans, cucumber, onion, parsley and dill in a bowl.
- In another small bowl combine the lemon juice, olive oil, salt and black pepper.
- Pour the dressing over the other ingredients and toss to combine. Serve and enjoy!
Sarah's Tips
- Add your favorite fresh vegetables, cheeses, grains, or other beans!
- This salad can be eaten right away but if you make it 1-2 hours ahead of time this gives the lemony dressing time to soak into the other ingredients and meld the flavors together.
- Though this salad can be a full meal and it will satiate you, it also pairs well with grilled meat.
- If you're making this salad ahead of time, leave the dressing on the side or make extra dressing as the ingredients will soak it all up.
- You want your salad ingredients to be at peak freshness to yield the best results.
- This cannellini bean salad is best served cold or at room temperature.
- Store any leftovers in an airtight container in the refrigerator for 4-5 days.
Carolyn says
when 3/4 of the family say it's a winner, it's a winner.
Don't add the lemon zest. I thought it'd be clever and boost the lemon flavor. It was a little much, but still very very good
Vicki Lipp says
This turned out perfectly –thank you!