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Full of fresh herb flavors, White Bean Salad comes together in a breeze. Made with canned or home cooked white beans, abundant fresh herbs, and a simple vinaigrette dressing, this salad is delicious as a light lunch on its own or as a side dish with all your favorite entrees. 
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5 from 1 vote

White Bean Salad

Full of fresh herb flavors, White Bean Salad comes together in a breeze. Made with canned or home cooked white beans, abundant fresh herbs, and a simple vinaigrette dressing, this salad is delicious as a light lunch on its own or as a side dish with all your favorite entrees. 
Course lunch, Main Dish, Snack
Cuisine American
Keyword after school snack, post workout snack, vegan, vegetarian tacos
Servings 6
Calories 117kcal
Author Rebecca Lindamood

Ingredients

  • 1 shallot peeled and finely chopped
  • 1/3 cup white wine vinegar
  • 3/4 teaspoon kosher salt
  • 1/2 cup combination of chopped fresh cilantro, parsley, and mint
  • 6 green onions trimmed of the root end and thinly sliced
  • 1/3 cup extra virgin olive oil
  • 2 cans small white beans or cannellini or navy beans, or a combination, drained and rinsed
  • 1 teaspoon crushed red pepper flakes

Instructions

  • Toss the minced shallot, white wine vinegar, and salt together in a ramekin or small liquid measuring cup. Set aside for 5 minutes.
  • In a larger mixing bowl, toss together the minced herbs with the olive oil to coat evenly. Gently toss in the beans, red pepper flakes, and the shallot/vinegar mixture to combine.
    Serve immediately or store in the refrigerator for up to 5 days.

Nutrition

Calories: 117kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg