White Bean Salad

You’ve got to try this White Bean Salad—it’s one of those recipes that’s almost too easy, but it tastes like you spent way more time on it. I threw it together with what I had in the pantry and a few fresh veggies, and it turned out so fresh, tangy and delicious.

It’s the perfect salad for meal prep, potlucks or just something light to keep in the fridge for snacking. Seriously, it’s become one of my go-to side dishes!

Why You’ll Love This Recipe

• Light, fresh and full of protein – The mix of tender beans and crunchy vegetables makes every bite perfectly balanced.
• Easy to prep ahead – This salad actually gets better as it chills, making it ideal for making a day in advance.
• Versatile for any occasion – Serve it as a main dish for lunch, a side for grilled meats or a colorful addition to your holiday spread.

How to Make White Bean Salad

1. Drain and rinse the beans
   Add canned beans and chickpeas to a colander, rinse under cold water, and drain well.

2. Chop the vegetables
   Dice the bell pepper, red onion and celery, shred carrot. Roughly chop the parsley.

3. Make the vinaigrette
   In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, maple syrup, granulated garlic, basil, thyme, oregano, kosher salt and pepper until well combined.

4. Toss it all together
   Add the beans, vegetables and parsley. Toss until everything is coated evenly.

5. Chill and serve
   Cover and refrigerate for at least 1 hour before serving to let the flavors come together. Give it a quick stir and taste before serving – adjust seasoning if needed.

Recipe Notes

• Storage: Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.
• Variations: Make it Mediterranean by adding diced cucumber, cherry tomatoes or olives for extra flavor and texture. Crumbled feta cheese or shaved parmesan cheese can be added.
• Meal Prep Tip: This salad is great for lunches – pack it up in individual containers with pita bread or grilled chicken on the side.

More Bean Salad Recipes to Try

• Black Eyed Pea Salad – A Southern classic tossed in a tangy vinaigrette with fresh veggies and a little kick of spice.
• Three Bean Salad – A picnic favorite with navy beans, kidney beans and chickpeas in a sweet and tangy dressing.
• Bean and Barley Salad – Hearty and wholesome with chewy barley, beans in a sweet and tangy dressing.

Make This White Bean Salad Anytime

Whether you’re meal prepping for the week or need a quick side for grilled chicken or burgers, this White Bean Salad is a guaranteed win. It’s wholesome, easy to make, and the flavors get better as it sits. Perfect for potlucks, holiday meals or weekday lunches.

Save this recipe, give it a try and let us know how you like it in the comments with a rating.

Print Recipe

5 from 3 votes

White Bean Salad

White bean salad is a quick and easy side dish that Is packed with fresh and delicious flavors. Perfect for meal prep, weeknight meals or an easy lunch.

Prep Time15 minutes mins

Chill Time1 hour hr

Course: Salads

Cuisine: American

Keyword: summer salad

Servings: 8

Author: Milisa

Ingredients

• 32 ounces navy beans
• 16 ounces chickpeas
• 1 bell pepper diced
• ½ red onion diced
• 2 stalks celery diced
• 1 large carrot shredded
• ½ cup fresh parsley coarsely chopped
• ½ cup olive oil
• 1//2 cup red wine vinegar
• 3 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon granulated garlic
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

• Add canned beans and chickpeas to a colander, rinse under cold water, and drain well.
• In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, maple syrup, granulated garlic, basil, thyme, oregano, kosher salt and pepper until well combined.
• Add the beans, vegetables and parsley.
• Toss until everything is coated evenly.
• Cover and refrigerate for at least 1 hour before serving to let the flavors come together. Give it a quick stir and taste before serving – adjust seasoning if needed.

Notes

• Storage: Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.
• Variations: Make it Mediterranean by adding diced cucumber, cherry tomatoes or olives for extra flavor and texture. Crumbled feta cheese or shaved parmesan cheese can be added.
• Meal Prep Tip: This salad is great for lunches – pack it up in individual containers with pita bread or grilled chicken on the side.