White Bean Salad

Ingredients & Substitutions

Here I explain the best ingredients for my white bean salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Cannellini Beans – These are my first choice for this white bean salad because they’re creamy inside, but still sturdy enough to toss without falling apart. Below are some other types of white beans you can use and my notes to help you decide, or you can even try a combination, like I do for my three bean salad.
  • Great northern beans are the closest swap — a little smaller and slightly firmer, but still creamy.
  • Navy beans work too, but they’re smaller and softer.
  • Butter beans are larger and extra creamy, which is delicious, but they’re more delicate, so fold them in gently if you use them.
  • White kidney beans are very similar to cannellini beans and work well here.
  • Chickpeas aren’t technically white beans, but they’re a great option if you want more bite and a firmer texture.
  • Dried beans work just fine, if you don’t mind the extra steps. You’ll need 1 cup dried to equal the amount I used in this white bean salad recipe. Soak them overnight, simmer until tender, then cool and dry before using.
• Veggies – I chose diced cucumbers, sun-dried tomatoes, and red onion, because they add crunch, chewiness, and fresh flavor, but can still hold up to making ahead. You can swap in fresh cherry tomatoes instead of dried, but the salad gets watery quickly. Other veggies that don’t release much liquid would also work well here, such as celery, bell peppers (fresh or even roasted red peppers), or olives.
• Pine Nuts – Adds a buttery crunch. I think it pairs best with the Mediterranean flavors in this cannellini bean salad, but feel free to use other nuts, such as sliced almonds, chopped walnuts, or pistachios. For a nut-free option, try roasted sunflower seeds or pumpkin seeds.
• Parmesan Cheese – I usually use shredded parmesan for a little in every bite, but shaved works well, too. Feta cheese also tastes great here, if you like a creamy, tangy situation.
• Fresh Herbs – My go-to is fresh parsley, but sometimes I opt for fresh basil or dill. You can even add a bit of microgreens or arugula. If all you have is dried herbs, I recommend much less (no more 2-3 teaspoons), so they don’t make the salad texture gritty. But oregano or Italian seasoning works well!
• Olive Oil – The base for the simple lemon vinaigrette. Since the dressing is so simple, I recommend using a good-quality olive oil here for the best flavor.
• Lemon Juice – Fresh tastes the best, but sometimes I use this organic bottled one for convenience.
• Spices – Simply garlic powder, sea salt, and black pepper.

How To Make A White Bean Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Combine the salad ingredients. Add the drained and dried cannellini beans, diced cucumbers and red onions, chopped sun-dried tomatoes, pine nuts, parmesan cheese, and parsley to a large mixing bowl.
2. Make the vinaigrette. In a separate small bowl, whisk together the olive oil, lemon juice, and garlic powder.
3. Toss the salad. Pour the lemon vinaigrette over the white bean salad and toss to coat evenly. Sprinkle with sea salt and black pepper to taste. You can serve the salad right away, but I usually like it even better after chilling in the fridge!

Serving Ideas

This white bean salad works as a side dish, but I love it for so much more than that. Try it for:

• Lunch – Serve it over arugula or mixed greens, scoop it into a pita or wrap, or add tuna, grilled chicken breast, grilled salmon, shrimp skewers, or hard boiled eggs to make it more filling. When I serve it over greens, I make 1.5x the dressing, so there’s enough to lightly coat the greens, too.
• Cookouts – The lemony dressing and crisp-and-creamy texture here are so good with richer grilled meats. My cannellini bean salad goes with everything from grilled pork and beef (think burgers, grilled steak, or even steak kabobs) to grilled chicken, grilled salmon, and shrimp skewers.
• Picnics or potlucks – I love bringing this one places because it holds up better than lettuce-based salads. Keep it chilled as long as you can, then give it a quick stir and add the pine nuts last-minute if you want them extra crunchy.
• Snack-y summer dinner – I’ve totally enjoyed this in a spread with cauliflower hummus, crudites, olives, stuffed mini peppers, salami, and cheese crisps.
• Meal prep – Yes to a big tub of dense bean salad in the fridge! It tastes even better with time and makes lunch a breeze.