This is one of my go-to salads, especially on hot days when I don’t want to use the stove or when I’m pressed for time. It’s also easy to modify. If I don’t have white beans on hand, I’ll use garbanzo or cannellini beans.
If you’re looking for a grain-based side dish, but this one isn’t quite it, consider:
- Black Rice and Mango Salad – Dairy-Free, Gluten-Free, Vegan
- Corn Maque Choux – Gluten-free, Vegetarian
- Couscous with Asparagus and Peas – Vegetarian (Dairy-free and Vegan if you serve the Parmesan on the side)
- Farro Salad with Mushrooms and Thyme – Dairy-free, Vegan
- Mediterranean Quinoa Salad – Gluten-Free, Vegetarian (Dairy-free and Vegan if you serve the Feta on the side)
- Pilaf with Currants and Pine Nuts – Dairy-Free, Vegan
- Tuscan Orzo Vegetable Salad – Dairy-free, Vegan
- Wild Rice Stuffed Peppers – Dairy-free, Gluten-free, Vegan
White Bean Salad
This is a very quick and easy salad that meets a lot of dietary restrictions.
Ingredients
- 14 oz white beans
- ½ medium tomato, diced
- ½ stalk celery, diced
- ¼ cup onion, chopped fine
- 1 tbsp olive oil, extra virgin
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp red wine vinegar
Instructions
- Drain and rinse the beans. Place all ingredients in a medium bowl. Stir well to combine. If you will serve it in the next couple of hours, you can leave it out as it is lovely at room temperature. Otherwise, feel free to put it in the refrigerator, but you should pull it out at least 1 hour before serving so the oil is not congealed.
Notes
For the beans I usually use Great Northern beans, but you can also use Cannellini. My family prefers smaller white beans so that’s normally what I look for.
Nutrition
Serving: 1gCalories: 178kcalCarbohydrates: 27gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 302mgPotassium: 626mgFiber: 7gSugar: 1gVitamin A: 152IUVitamin C: 3mgCalcium: 97mgIron: 4mg
Tried this recipe?Let us know how it was!