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    You are here: Home » Meal Type » Salads » White Bean Salad with Parsley and Tomatoes

    White Bean Salad with Parsley and Tomatoes

    April 23, 2020 By Danielle Esposti 5 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Pinterest collage for a white bean salad recipe.
    Pinterest image for a white bean and tomato salad recipe.
    Pinterest image for a white bean salad recipe.
    Pinterest collage for a white bean and tomato salad recipe.

    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. 

    Side view, white bean salad with tomato, cucumber, and parsley in a large serving bowl.
    Jump to:
    • How to Make White Bean Salad (in 10 minutes!)
    • Types of White Beans to Use
    • Make it Your Way
    • Storing White Bean Salad
    • More Bean Salads
    • Recipe


    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. 

    A collage showing the ingredients for vegan white bean salad and how to prepare.
    • 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. 
    Vegan white bean and tomato salad in a large white serving bowl with a silver serving spoon.

    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. 
    White bean and tomato salad in a white serving bowl with a vintage serving spoon.

    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
    Detail of white bean salad in a silver serving spoon.

    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.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Side view, white bean salad with tomato, cucumber, and parsley in a large serving bowl.

    White Bean Salad with Parsley and Tomato

    5 from 1 vote
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    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 fresh vegetables, 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. 
    Prep Time: 10 mins
    Total Time: 10 mins
    Servings : 4 as a main dish
    Calories: 165

    Ingredients

    • 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

    Lemon Dressing

    • 1 lemon, zested and juiced
    • 2 tbsp extra virgin olive oil
    • ½ tsp kosher salt
    • ½ tsp cracked black pepper

    Instructions

    • 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.

    Notes

    • 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. 

    Nutrition Information

    Calories: 165kcal (8%), Carbohydrates: 21g (7%), Protein: 6g (12%), Fat: 8g (12%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 487mg (20%), Potassium: 235mg (7%), Fiber: 10g (40%), Sugar: 3g (3%), Vitamin A: 38% (38%), Vitamin C: 19% (19%), Calcium: 14% (14%), Iron: 9% (9%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    5 Comments
    Filed Under: 30 Minute Meals, Gluten Free, Grain Free, Salads, Side Dishes, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Ilene

      May 01, 2021 at 10:31 pm

      5 stars
      I made this tonight with northern white beans and left out the oil. It was really good. Plenty more for tomorrow too.

      Reply

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