Few recipes are quicker, easier, and more satisfying than a simple bean salad. White Bean Salad with Parsley and Tomatoes is ready in just 10 minutes, and packed with protein and nutrients. It’s healthy and vibrant, and might make you feel that way too! Make this vegan and gluten free salad for lunch, or bring it to a picnic or potluck.
Chock full of protein, very economical, and suitable to a wide variety of cuisines and recipes, white beans are truly amazing.
They’re the perfect bridge when you’re experimenting with a flexitarian lifestyle and trying to rely on less meat. They also pair really well with meat, and I love adding them to certain dishes to stretch out the portion sizes.
White beans are terrific in soup, stew, and cassoulet, but I find them most delectable in salads! They sop up the dressing and turn into little flavor bombs. For both simplicity and flavor, you can’t beat this white bean salad with tomatos, parsley, and lemon dressing. It takes just 10 minutes to make and it’s so satisfying.
How to Make White Bean Salad (in 10 minutes!)
Canned beans lend themselves perfectly to a white bean salad – they’re just the right texture and couldn’t be more convenient. Toss them with tomato, cucumber, lots of fresh parsley, and a zingy lemon dressing for the perfect little salad. It’s great for lunch or a side dish (we love it with fish). It doubles easily and holds up well at room temperature so it’s also an ideal recipe for picnics and BBQs.
- Drain and rinse one can of white beans in a mesh strainer under cool running water until all of the canning liquid has been removed. Alternatively, use two cups of cooked white beans.
- Combine the white beans with chopped tomatoes and cucumbers and thinly sliced scallions. Top with one heaping cup of coarsely chopped parsley.
- Make the vinaigrette – whisk the juice and zest of one lemon with extra virgin olive oil, salt, and pepper.
- Pour the vinaigrette over the salad ingredients and toss until combined.
Types of White Beans to Use
Any kind you want! The salad in these photographs was made with navy beans, but cannellini beans and great northern white beans will also yield excellent results.
Canned beans are of course very quick. This recipe doesn’t require using the canning liquid, so be sure to rinse them thoroughly in a mesh strainer under cool running water (rinsing can reduce the sodium content, which tends to be high in canned beans).
If you love making dried beans from scratch, simply use two cups of cooked white beans of your preference. Cook them on the firmer side, so they have a bit of a bite – mushy beans don’t make for an appetizing salad.
Make it Your Way
This is a very flexible recipe and you can play around with the ingredients to suite your tastes, and what you happen to have in the fridge or pantry. The most important elements are the white beans, lots of parsley, and simple lemon dressing.
- Substitute any tomato you have on hand or that you prefer. Dice larger tomatoes into bite-sized pieces.
- The cucumber is terrific for mild crunch, but if you don’t like it, skip it! Add crunch with some thinly sliced celery, shredded carrots, or radish slices.
- Diced red onion can be substituted for scallions if you like a stronger flavor. Thinly sliced shallots work too.
- Add a bit of goat cheese or feta if dairy is a must.
- This pairs really well with fish – canned tuna is a great, quick addition. We like it with seared salmon or baked halibut too.
Storing White Bean Salad
- Leftovers hold up well in the fridge for up to 2 days. The flavor is better the next day, after the beans have had time to sop up the dressing.
- Because this salad is dairy free, it’s ideal for picnics, BBQs, and potlucks – it’ll thrive at room temperature for hours.
More Bean Salads
- Mediterranean Chickpea Salad
- Grilled Zucchini Salad with Corn and White Beans
- White Bean Salad with Bacon and Arugula
Did you make this White Bean Salad with Parsley and Tomato? I’d love to know how it turned out! Leave a comment and a rating below.
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- 1 14.5-oz can white beans, rinsed and drained
- 1 pint cherry tomatoes, halved
- ½ english cucumber, diced
- 2 green onions, white and light green parts only, thinly sliced
- 1 c loosely packed parsley leaves, chopped
- 1 lemon, zested and juiced
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ½ tsp cracked black pepper
- Drain the beans then place into a mesh strainer. Rinse under cool running water until the beans are clear of any canning liquid. Shake to remove excess moisture, then set aside to air dry.
- Prepare the vinaigrette. Zest and juice a lemon. Combine the lemon zest, lemon juice, olive oil, salt, and pepper in a bowl and whisk to combine.
- Combine the white beans with the halved tomatoes, diced cucumber, sliced green onions, and chopped parsley. Pour the vinaigrette over the salad, then toss to combine. Serve immediately, or set aside to marinate at room temperature for up to 1 hour.
- Use any white beans you love – navy, cannellini, and great northern all work well.
- Substitute 2 cups cooked beans if making from scratch.
- For more protein, add a 5-oz can of drained tuna.
- Storage: leftovers will keep in a sealed container in the fridge for up to 2 days. Will stand at room temperature for up to 3 hours.
I made this tonight with northern white beans and left out the oil. It was really good. Plenty more for tomorrow too.