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Vibrant White Bean Salad Recipe with Herbs

White Bean Salad Recipe

A fresh and zesty white bean salad with a sharp lemon-garlic dressing. This easy, no-cook recipe comes together in under 20 minutes and is perfect as a quick lunch, side dish, or make-ahead option for picnics.
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Prep Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 x 400g tins of cannellini beans rinsed and drained
  • 1 medium red onion very finely diced
  • 2 celery stalks finely chopped
  • 1 large handful of fresh flat-leaf parsley about 30g, finely chopped
  • 10-12 cherry tomatoes quartered
  • 1 large clove of garlic minced or crushed
  • 60 ml extra virgin olive oil
  • Juice of 1 large lemon about 45ml
  • 1 teaspoon Dijon mustard
  • ½ teaspoon fine sea salt plus more to taste
  • ¼ teaspoon freshly ground black pepper plus more to taste
  • Genuine Flavour: The taste is incredibly fresh and clean. The earthy creamy beans are the perfect canvas for the sharp, zesty lemon dressing, while the raw garlic provides a gentle hum of warmth and the fresh parsley adds a vibrant, grassy note.
  • Comes Together in Under 20 Minutes: From opening the tins to having it ready on the table this salad is exceptionally fast to prepare. It's the ideal solution for a last-minute lunch or a speedy side dish.
  • Flexible Recipe: This salad is a fantastic base for customisation. You can stir through some crumbled feta for a salty kick add a tin of good-quality tuna for extra protein, or throw in a handful of rocket for a peppery bite.
  • Great for Picnics and Potlucks: Because it contains no mayonnaise and tastes great at room temperature this bean salad is brilliant for packing up and taking on the go. It travels well and always gets compliments at shared meals.
  • Family Tested: I've been making this for over 4 years and it never disappoints. Even my kids, who can be wary of beans, enjoy this one, especially when I serve it with some crusty bread for dipping.

Method
 

  1. Make the Dressing: In a large salad bowl (the one you’ll serve in), whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, ½ teaspoon of salt, and ¼ teaspoon of black pepper until emulsified.
  2. Macerate the Onion: Add the finely diced red onion directly into the dressing. Give it a good stir and set it aside for at least 10 minutes. What works best for me is doing this first, then preparing the rest of the vegetables while the onion softens in the acidic dressing. This tames its raw bite.
  3. Prepare the Beans and Veggies: While the onion is marinating, thoroughly rinse and drain your cannellini beans. Chop the celery, quarter the cherry tomatoes, and finely chop the fresh parsley.
  4. Combine Ingredients: To the bowl with the dressing and onion, add the drained cannellini beans, chopped celery, and quartered cherry tomatoes.
  5. Toss Gently: Using a large spoon or spatula, gently fold all the ingredients together. You want to coat everything in the dressing without mashing the delicate beans.
  6. Add the Herbs: Stir in the chopped fresh parsley. I like to add this at the end to keep its colour bright and flavour fresh.
  7. Taste and Season: Give the salad a final taste. Add more salt, pepper, or a little extra squeeze of lemon juice if you think it needs it. The flavours will become more pronounced as it sits.
  8. Rest and Serve: For the best results, let the salad sit at room temperature for about 15-20 minutes before serving. This gives the beans time to absorb the delicious dressing.

Notes

For best flavor, let the salad rest for 15-20 minutes before serving. It travels well and is great for picnics. Try adding crumbled feta, tinned tuna for protein, or serve with crusty bread.