This bright and flavorful White Bean Salad is a cinch to make and is filling without weighing you down. Great for a side salad, a potluck, or even a quick lunch, this dish is so satisfying and simple. The homemade dressing really puts it over the top!
White Bean Salad
I love a simple salad that can be thrown together and served for any occasion! A couple cans of white beans, some fresh veggies, and a flavorful, simple dressing can really go a long way. Canned Cannellini beans make up a protein packed base, add in some freshly sliced cherry tomatoes, refreshing cucumbers, savory red onions, salty olives and of course some minced garlic and fresh oregano before tossing gently in the homemade lemon and olive oil dressing and serve with a sprinkling of fresh parmesan cheese. You’ll feel like you’re on a much needed getaway to Santorini! You can easily make a large batch of this salad to bring to a potluck. Let’s face it, by the end of summer everyone is looking to switch up the macaroni and potato salad rotation and this recipe will surely switch the party up!
Put down the pasta salad and try something a little different. Check out this juicy Cherry Tomato Salad, Easy Greek Chickpea Salad, or sweet and fruity Watermelon Salad for your next backyard soiree!
Can I add protein to this salad?
Want to make this a more complete meal? You can absolutely add in some grilled chicken (or shredded rotisserie chicken for a quicker addition), some seared salmon, even just some bacon crumbles or tuna to bulk things up. Adding some more protein to the dish can help round it out and take it from a simple side to a mouthwatering meal!
How To Make White Bean Salad
For the dressing:
- Combine. Use a mason jar or a container with a tight fitting lid. Add in the lemon juice, olive oil, pepperoncini brine, minced garlic, minced oregano, salt, and pepper.
- Shake. Seal the jar or close the lid tightly. Shake the dressing vigorously to emulsify and blend together.
For the salad:
- Assemble. In a large bowl, assemble the salad. Combine the cannellini beans, cherry tomatoes, cucumber slices, kalamata olives, pepperoncini peppers, red onion, and parmesan cheese. Gently stir to combine.
- Toss. Pour the dressing over the salad and toss to coat.
- Chill. Allow the salad to chill, covered, for about 30 minutes before serving.
- Serve. Garnish with extra pepperoncini peppers, a sprinkle of parmesan, and a dash more oregano and enjoy!
Storing White Bean Salad
This salad is best served soon after it’s made when possible. However, leftovers can be stored in the fridge in an airtight container for up to 2 days. Be sure to give everything a big stir before serving.
Ingredients Notes for White Bean Salad
For the dressing:
- Lemon – Freshly squeezed from one large lemon.
- Olive Oil – Olive oil is my favorite to use in salad dressing recipes, but avocado oil also works well.
- Garlic – 2-3 cloves, freshly minced.
- Oregano – Fresh and finely minced adds a stronger flavor, but dried oregano will work in a pinch.
- Salt and Pepper – Enough to taste, feel free to adjust as desired.
For the salad:
- Cannellini Beans – Be sure to drain and rinse the beans well! We don’t want the extra liquid.
- Cherry Tomatoes – Cut in half, these are the perfect bite sized bursts of flavor! Grape tomatoes also work.
- Cucumber – Sliced and chopped into bite sized pieces.
- Olives – Kalamata are my favorite for salads like these.
- Pepperoncini Peppers – About half cup, sliced. These add a great depth to the flavor of the salad.
- Red Onion – Thinly sliced for that perfect crunch.
- Parmesan – Freshly grated. Reserve some for an extra garnish before serving.
Enjoy!
~Nichole
White Bean Salad
Ingredients
For the dressing:
For the salad:
- 2 15-oz Cans Cannellini beans, drained and rinsed
- 1 Cup Cherry tomatoes halved
- 1 Cup Cucumber sliced lengthwise into 1/4ths then sliced
- 1/2 Cup Kalamata olives halved
- 1/2 Cup Pepperoncini pepper sliced
- 1/2 Cup Red onion thinly sliced
- 1/2 Cup Parmesan cheese grated
Instructions
- Add all the dressing ingredients to a jar, seal it with a lid, and shake well to emulsify.
- Toss the salad ingredients and dressing in a large bowl to combine.
- Let it chill covered in the fridge for 30 minutes before serving with whole pepperoncini peppers, more parmesan, and fresh oregano for garnish if desired.
Notes
This white bean salad should ideally be served soon after assembling but can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
