This easy white bean salad is super simple yet loaded with flavor! Made with canned beans, veggies and fresh herbs, this bean salad is the perfect protein-packed lunch.

Simple things are often best and this easy white bean salad is living proof of that statement. It's a light, crunchy and tangy salad that's packed with plant-based protein and simply delicious.

I love to make it with fresh red bell peppers and gherkins for a wonderful mix of crunchy and briny but you can easily make it your own by adding fresh cucumbers, artichoke hearts, sliced cherry tomatoes what or whatever you fancy.

Why you'll love this white bean salad

It works well as a salad for a quick lunch or as a side dish. You can also use it as a filling for wraps!
It's the perfect quick lunch as it's ready in just 10 minutes!
It tastes even better the next day so it's a great make-ahead dish.

What you'll need

Cannellini beans - I typically make this white bean salad with cannellini beans because I love their creaminess yet just about any white beans would do. Navy beans, butter beans or Great Northern beans are all good options.

Canned beans are perfect for convenience but this is also a great recipe for those times you have some cooked dried beans on hand.

Red bell pepper - For that extra crunchiness and a pop of color! Roasted red peppers are another great idea.

Red onion - Slice the onion finely and leave it in cold water for half an hour to mellow its taste if you like.

Gherkins - Chopped gherkins add a tangy, briny flavor to the salad plus loads of crunchiness.

Fresh parsley - I love loads of chopped fresh parsley in this salad. Feel free to add some fresh dill to the mix!

Olive oil - A good quality extra virgin olive oil makes all the difference here since there's no other dressing.

Pro tip

Make sure you rinse the canned cannellini beans well under cold water to remove the excess sodium.

How to make cannellini bean salad

In a large bowl, combine the drained and rinsed cannellini beans, chopped red bell pepper, red onion, gherkins, and parsley.

Drizzle the olive oil over the bean mixture, season with salt and freshly ground black pepper and toss gently to combine.

Adjust the seasoning to taste and serve immediately or refrigerate until needed.

Substitutions and variations

Add some quartered artichoke hearts for extra texture and and an even more briny flavor.
Fresh cucumbers are perfect instead of gherkins for a sweeter flavor.
Some crumbled plant-based feta cheese takes this white bean salad to the next level.

Helpful tips

If you'd like to use dried beans, soak about one pound overnight in cold water. Drain and rinse the beans, then cook them in fresh water until tender then allow to cool before using in the salad.
This salad is best served chilled or at room temperature. If you're making it ahead, take it out of the fridge about 15-20 minutes before serving.
Serve the salad with some warm pita bread, as a wrap or as part of a plant-based meze spread.

Leftovers and storage

This white bean salad keeps well in the fridge for up to 5 days in an airtight container. I tastes even better as it sits!
Give the salad a quick stir before serving so the flavors get evenly distributed.
I don't recommend freezing this salad as the textures won't be the same when thawed.

More easy vegan salad recipes

If you've tried this vegan white bean salad recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

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