Cannellini White Bean Salad

White bean salad recipe in a small wooden circular plate next to a gold fork.

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Cannellini White Bean Salad

This white bean salad is light, fresh, and packed with simple, tasty ingredients. It mixes creamy cannellini beans with juicy tomatoes, crisp red onion, and fresh herbs in a bright dressing. It’s quick to make and perfect for an easy side dish or a simple lunch.

Prep Time15

Mixing Time5

Total Time20

Course: Appetizer or Snack, Lunch, Salad, Side

Cuisine: Italian

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: - 6 people

Calories: 239kcal

Author: Michelle Cehn

Ingredients

2 15 ounce cans cannellini beans rinsed and drained
1 cup cherry tomatoes halved
½ cup Italian parsley lightly packed, chopped
⅓ small red onion thinly sliced
⅓ cup fresh dill chopped
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
½ lemon juiced

Instructions

Make the Dressing:

In a small jar with a lid, add the vinegar, olive oil, garlic powder, salt, pepper, and juice of the lemon. Cover with lid and shake dressing until combined. Set aside.

Assemble the Salad:

In a serving bowl, add the Cannellini beans, halved tomatoes, parsley, red onion, and dill.
Pour the dressing over the beans, and mix everything together. Enjoy!

Notes

Delicious enjoyed immediately.
Great for meal prep.
Store in a sealed container in the fridge for up to 5 days.

Nutrition