I’ve been leaning on canned beans a lot lately because they’re super fast and easy to make things with, and, as grocery prices continue to climb, they’re an inexpensive way to fill my belly. I made this super simple Lemony White Bean Salad the other day for meal prep, and it was too easy and too good not to share. It makes a great side dish, or you can add a few more ingredients to make it a meal!
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“This meal preps so well! It’s a lifesaver on those triple-digit days – fresh and bright and crunchy, but also substantial and filling.”
Lunasariel
White Bean Salad with a Lemon Mustard Dressing
I love simple food, and this bean salad is a great example. It’s just white beans, thinly sliced red onion, a little parsley, and a quick homemade lemon vinaigrette. Quick, simple, delicious, and FRESH!
Recipe Tips & Suggestions
- For this salad, you want a bean that is fairly large and firm so they don’t fall apart when the salad is stirred together. I used cannellini beans, but butter beans would also do well. Canned chickpeas also work! I would avoid using navy beans or great northern beans for this recipe.
- Make it ahead of time. Just like my three bean salad, the flavors in this white bean salad only get better the next day. I like to meal prep it, store it in the fridge, then enjoy it for lunches through the week! It’s good for up to 3-4 days in the fridge.
- For extra bite, add some freshly grated lemon zest to the dressing! Crushed red pepper would also add a little heat.
Lemony White Bean Salad
Cost $2.77 recipe / $0.46 serving
Ingredients
- 2 Tbsp olive oil ($0.44)
- 1 Tbsp lemon juice ($0.04)
- ½ Tbsp red wine vinegar ($0.05)
- 1 tsp Dijon mustard ($0.06)
- 1 garlic clove (minced, $0.08)
- ⅛ tsp salt ($0.01)
- ⅛ tsp black pepper (freshly cracked, $0.01)
- 2 15 oz. cans cannellini beans ($1.76)
- ¼ red onion (thinly sliced, $0.22)
- 2 Tbsp fresh parsley (chopped, $0.10)
Instructions
- Make the vinaigrette first. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon, minced garlic, salt, and pepper.
- Rinse and drain the cannellini beans. Thinly slice the red onion and roughly chop the parsley.
- Place the beans, onions, and parsley in a bowl, then pour the vinaigrette over top. Stir to combine. Taste and adjust the salt or pepper to your liking.
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Equipment
- Mixing bowl
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Lemony White Bean Salad Step-by-Step Photos
Make the dressing: I like to make the Lemon Vinaigrette first so the flavors have a few minutes to chill. Simply whisk together 2 Tbsp olive oil, 1 Tbsp lemon juice, ½ Tbsp red wine vinegar, 1 tsp Dijon mustard, 1 clove of minced garlic, ⅛ tsp salt, and ⅛ tsp freshly cracked pepper.
Prep the beans: Rinse and drain two 15 oz. cans of cannellini beans.
Add the dressing: Thinly slice about ¼ of a red onion and roughly chop about 2 Tbsp of parsley. Add the beans, onions, and parsley to a bowl, then pour the vinaigrette over top.
Season to taste: Stir the ingredients together until well combined. Taste and adjust the salt or pepper to your liking.
Serve: You can serve the salad immediately or let it chill in the refrigerator for a while. It will be good for 3-4 days, and the flavors will blend more as time goes on. Always give it a good stir to redistribute the flavors just before serving!
What Else Can I Add?
Because this recipe is so simple and basic, there are a lot of ways to dress it up and make it into something new! So browse your fridge and pantry for ingredients that might need to be used up, because chances are you can add them to this salad! Here are a few ideas:
- Fresh or sun dried tomatoes
- Crumbled feta
- Fresh spinach
- Crumbled oven-cooked bacon
- Any fresh herbs (scallions, chives, basil, tarragon, cilantro, rosemary)
- Cucumbers
- Sautéed kale
- Tuna (I love a tuna white bean salad)
- Grilled chicken
- Thinly sliced radishes
- Diced avocado
What to Serve with White Bean Salad
I often serve this salad as part of my weekly meal prep, along with some garlic marinated chicken and a few triangles of pita for an easy lunch. If I want to change it up, I’ll pair it with budget-friendly grilled sirloin tenders for a protein-packed option that keeps me full through a busy afternoon. A slice of sweet corn and zucchini pie with this white bean salad is one of my favorite summer dinners, while teriyaki salmon makes my meal feel a bit more special with its sticky-sweet glaze against the freshness of the salad.
Storage Instructions
Keep your leftovers stored in an airtight container in the fridge for up to 3-4 days. Give the salad a good stir before serving to recombine the dressing with the white beans.
Great simple healthy recipe. I liked this so much better the next day so from now on, I will make this a day ahead. I also like the idea of adding some freshly grated lemon zest on top for extra lemony flavor & additional health benefits.
Delicious! I added fresh cherry tomatoes and micro greens!
This was great as a side for smoked brisket. Simple and delicious
I made a half-recipe. It was even better the next day. I wish I had made the whole recipe.
This is DELICIOUS! Added more lemon and garlic than in recipe and YUM!
Had to double the dressing. Otherwise a good protein salad
This recipe is perfect for hot days when I need a cool lunch! I do not like parsley and I instead swapped it for Cilantro, which really enhances the flavor in my opinion. I do not have red wine vinegar or Dijon mustard, I added a bit of balsamic.
Still tastes pretty good!
This meal preps so well! It’s a lifesaver on those triple-digit days – fresh and bright and crunchy, but also substantial and filling.
I really enjoyed this salad. For added lemon flavor, I also included the zest. And for a bit more flavor, I added some nutritional yeast and a bit of sugar for sweetness. Endless possibilities with this salad – I’ll definitely make it again.
This was SO delicious that I made it twice in a row. I might use basil instead of parsley next time. Just a thought.
What can I add to give this recipe a little more of a “bite?”
Well that depends on what you mean by “bite.” If it’s heat you’re after, try dicing a little pickled hot Italian pepper or a few dashes of rep pepper flakes. If by “bite” you meN that you prefer a more aggressive acidity, than sub some of the lemon juice for distilled white vinegar in the dressing. XOXO
Me too love this salad. I added mint along with the parsley. Then 1/4 c of pepita seeds oe pistachios forthat Mediterranean flare. For that quick flare omited salt and pepper and used everything bagel seasoning, loved the crunch from that seasonong..
I ate once as a side dish (sans the parsley) and later added tuna for a light meal. Delicious.
YUM. Just had this for lunch ~2 days after putting it together, and it’s even more delicious! I doubled the dressing and mixed in cooked pasta, then topped with nutritional yeast and a pinch of salt before serving. Thanks for sharing this simple, delicious recipe!
Turned out great. Added chopped mint along with parsley
I’ve been making this for over 30 years – almost identical ingredients (minus the vinegar and Dijon). It is hands down one of my favorite recipes, I could half the bowl in one sitting! I use cannellini beans but found that flageolet beans are wonderful too if they have them in your neighborhood (can be difficult to find, in the UK they were sold in grocery stores but in Canada I’ve only ever seen them in specialty stores or Italian markets and they’re $$$)