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Overhead, 3/4-angle view of white bean salad in a large white bowl with a spoon.

White Bean Salad

Easy and full of nutritious ingredients, this white bean salad is the perfect addition to your summer table.
Course Main Course, Salad, Side Dish
Cuisine American, Vegan
Keyword cookouts, potluck, summer recipe
Prep Time 10 minutes
Cook Time 0 minutes
Chill (Optional) 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 299kcal


  • large bowl with lid (or plastic wrap to cover)
  • Whisk
  • Large spoon


For the Dressing

For the Salad

  • 1 15-ounce can white beans drained, rinsed
  • half of one red onion sliced
  • 1 medium English cucumber chopped
  • 1 cup cherry tomatoes halved
  • fresh herbs for serving


  • In large bowl, whisk together olive oil, lemon juice, dried herbs, salt, and black pepper, until ingredients are fully incorporated.
    Ingredients for white bean salad dressing in large glass mixing bowl.
  • Add white beans, red onion slices, cucumber, and cherry tomatoes. Stir well to coat beans and vegetables in dressing mixture. Serve salad immediately, or cover bowl and refrigerate salad at least 1 hour. Garnish with fresh herbs immediately before serving.
    Overhead view of white bean salad ingredients in a large glass mixing bowl with a large wooden spoon.


  • Feel free to use any combo of dried herbs you like.


Serving: 1serving | Calories: 299kcal | Carbohydrates: 34g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 14mg | Potassium: 840mg | Fiber: 8g | Sugar: 4g | Vitamin A: 273IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 5mg | Net Carbs: 26g