Ah, white beans – a pantry staple that’s often overlooked despite its incredible versatility. But today, we’re shining a spotlight on these creamy little gems and showcasing 20 mouthwatering salad recipes that will have you hooked from the very first bite! From classic Mediterranean-inspired combos to bold and zesty creations, we’ve got something for everyone. Whether you’re in the mood for a refreshing summer side dish or a hearty winter meal, our collection of white beans salads is sure to satisfy.
In this article, we’ll dive into the wonderful world of creamy white beans, exploring a range of flavors and textures that will elevate your salad game. From tangy feta and olives to sweet roasted beets and goat cheese, every bite promises to delight. So grab a fork and let’s get started on this culinary adventure!
Mediterranean White Bean Salad with Feta and Olives
A flavorful and nutritious salad that combines the creaminess of cannellini beans, the tanginess of feta cheese, and the brininess of Kalamata olives.
Ingredients:
– 1 cup cooked cannellini beans
– 1/2 cup chopped red onion
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted and sliced Kalamata olives
– 2 tbsp extra-virgin olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. In a large bowl, combine the cooked cannellini beans, chopped red onion, crumbled feta cheese, and sliced Kalamata olives.
2. In a small bowl, whisk together the olive oil and white wine vinegar.
3. Pour the dressing over the bean mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves.
6. Serve at room temperature or chilled.
Cooking Time: 10 minutes (not including cooking time for cannellini beans)
Lemon Garlic White Bean Salad with Fresh Herbs
Brighten up your meals with this refreshing and flavorful salad, perfect for a light lunch or as a side dish.
Ingredients:
– 1 cup cooked white beans (such as cannellini or navy beans)
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh herbs: parsley, basil, and/or thyme (chopped)
Instructions:
1. In a large bowl, combine the cooked white beans, minced garlic, lemon juice, and olive oil.
2. Season with salt and pepper to taste.
3. Stir in chopped fresh herbs (such as parsley, basil, or thyme).
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled.
Cooking Time: 10 minutes
Avocado and White Bean Salad with Lime Dressing
This refreshing salad combines the creaminess of avocado with the nutty flavor of cannellini beans, all tied together with a zesty lime dressing.
Ingredients:
– 2 ripe avocados, diced
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced avocado and cannellini beans.
2. In a small bowl, whisk together lime juice, garlic, and olive oil.
3. Pour the dressing over the avocado mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10 minutes
Spicy White Bean Salad with Roasted Red Peppers
This hearty salad combines the creamy richness of cannellini beans with the sweet, smoky flavor of roasted red peppers and a kick of heat from red pepper flakes. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked cannellini beans
– 2 cups chopped roasted red peppers (see note)
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked beans, roasted red peppers, parsley, garlic, and red pepper flakes.
2. Drizzle with olive oil and season with salt and pepper to taste.
3. Toss to combine.
Cooking Time: 10 minutes (roasting time for red peppers)
Note: To roast red peppers, place them on a baking sheet lined with parchment paper and drizzle with olive oil. Roast at 425°F (220°C) for 30-40 minutes, or until charred and blistered. Let cool, then peel off the skin and chop.
White Bean and Tuna Salad with Capers
A refreshing and flavorful salad that combines the creaminess of white beans, the protein-rich tuna, and the tangy kick of capers. This light and satisfying dish is perfect for a quick lunch or dinner.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1/2 cup canned tuna in water, drained and flaked
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 2 tablespoons capers, rinsed and drained
Instructions:
1. In a medium bowl, combine the cannellini beans, tuna, parsley, olive oil, vinegar, and Dijon mustard. Season with salt and pepper to taste.
2. Stir in the capers.
3. Serve immediately, or refrigerate for up to 24 hours before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Tomato Basil White Bean Salad with Balsamic Glaze
This refreshing salad combines the flavors of fresh tomatoes, basil, and white beans with a tangy balsamic glaze. Perfect for a light and satisfying side dish or main course.
Ingredients:
– 1 cup cooked cannellini beans
– 2 cups cherry tomatoes, halved
– 1/4 cup chopped fresh basil
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Balsamic glaze (store-bought or homemade)
Instructions:
1. In a large bowl, combine the cooked cannellini beans, cherry tomatoes, and chopped basil.
2. Drizzle with olive oil and sprinkle with garlic, salt, and pepper.
3. Toss gently to combine.
4. Drizzle with balsamic glaze to taste.
5. Serve immediately.
Cooking Time: 10 minutes
White Bean and Kale Salad with Tahini Dressing
This refreshing salad combines the creaminess of cannellini beans, the earthy sweetness of kale, and the nutty richness of tahini dressing.
Ingredients:
– 1 cup cooked cannellini beans
– 2 cups curly kale, stems removed and chopped
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a large bowl, massage the kale with your hands for about 2 minutes to help break down the fibers.
2. Add the cooked cannellini beans to the bowl and toss to combine.
3. In a small bowl, whisk together the tahini, lemon juice, and olive oil until smooth.
4. Pour the dressing over the bean-kale mixture and toss to coat.
5. Season with salt and pepper to taste.
6. If using feta cheese, crumble it on top of the salad just before serving.
Cooking Time: 15 minutes
Roasted Vegetable and White Bean Salad
Roasted Vegetable and White Bean Salad Recipe
A hearty and flavorful salad that combines the natural sweetness of roasted vegetables with the creamy texture of cannellini beans.
Ingredients:
– 1 large red bell pepper, seeded and chopped
– 2 medium zucchinis, sliced
– 1 large yellow squash, sliced
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss bell pepper, zucchinis, and yellow squash with olive oil, salt, black pepper, and garlic.
3. Spread the vegetables on a baking sheet and roast for 20-25 minutes or until tender.
4. In a large bowl, combine roasted vegetables, cannellini beans, cherry tomatoes, and parsley.
5. Serve warm or at room temperature.
Cooking Time: 25 minutes
White Bean and Cucumber Salad with Dill
This light and refreshing salad is perfect for hot summer days, combining the creamy texture of cannellini beans with the crunch of cucumber and the brightness of fresh dill.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 medium cucumbers, peeled and thinly sliced
– 1/4 cup chopped fresh dill
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cannellini beans, cucumber slices, and chopped dill.
2. In a small bowl, whisk together the olive oil and white wine vinegar.
3. Pour the dressing over the bean mixture and toss gently to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is best served chilled, straight from the refrigerator.
Greek-Inspired White Bean Salad with Kalamata Olives
Experience the Mediterranean flavors of Greece in this refreshing salad, featuring creamy white beans, briny olives, and a hint of oregano. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 cup cooked cannellini beans
– 1/2 cup Kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cannellini beans, Kalamata olives, red onion, and feta cheese (if using).
2. Drizzle with olive oil and lemon juice.
3. Sprinkle with oregano, salt, and pepper to taste.
4. Serve at room temperature or chilled.
Cooking Time: 10 minutes
White Bean and Corn Salad with Cilantro Lime Dressing
This refreshing salad combines the natural sweetness of corn and white beans with the brightness of cilantro lime dressing, perfect for a light and satisfying meal.
Ingredients:
– 1 cup cooked white beans (such as cannellini or navy)
– 2 cups fresh corn kernels
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine white beans, corn kernels, and chopped cilantro.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the bean-corn mixture, season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: None, as this salad is best served chilled.
White Bean and Quinoa Salad with Lemon Vinaigrette
This refreshing salad combines the creamy texture of cannellini beans with the nutty flavor of quinoa, all tied together with a zesty lemon vinaigrette.
Ingredients:
– 1 cup cooked quinoa
– 1 cup cooked cannellini beans
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 small red onion, thinly sliced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine quinoa and cannellini beans.
2. In a small bowl, whisk together lemon juice and olive oil to make the vinaigrette.
3. Add the sliced red onion and chopped parsley to the quinoa mixture.
4. Pour the lemon vinaigrette over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
White Bean and Roasted Garlic Salad with Parmesan
This salad combines the creamy texture of cannellini beans with the deep, nutty flavor of roasted garlic, all tied together with a sprinkle of salty Parmesan cheese. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup dried cannellini beans, soaked overnight and drained
– 2 heads of garlic, separated into individual cloves
– 2 tablespoons olive oil
– Salt, to taste
– 1/4 cup grated Parmesan cheese
– 2 tablespoons white wine vinegar (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap garlic cloves in foil and roast for 30-40 minutes, or until tender and caramelized.
3. Drain and rinse cannellini beans. Place them in a large bowl with roasted garlic, olive oil, salt, and Parmesan cheese.
4. Toss to combine, adjusting seasoning as needed.
5. If desired, drizzle with white wine vinegar for added brightness.
Cooking Time:
– Roasting garlic: 30-40 minutes
– Total preparation time: 45-50 minutes
White Bean and Spinach Salad with Lemon Olive Oil Dressing
This refreshing salad combines the creamy texture of cannellini beans with the earthy flavor of fresh spinach, all tied together with a zesty lemon olive oil dressing.
Ingredients:
– 1 cup cooked cannellini beans
– 4 cups fresh baby spinach leaves
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, combine the cooked cannellini beans and fresh spinach leaves.
2. In a small bowl, whisk together the minced garlic, lemon juice, and olive oil.
3. Pour the dressing over the bean and spinach mixture, and toss to coat.
4. Season with salt, pepper, and red pepper flakes (if using).
5. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 10 minutes
White Bean and Artichoke Salad with Sun-Dried Tomatoes
This hearty salad combines the creamy texture of white beans, the sweetness of sun-dried tomatoes, and the earthy flavor of artichokes for a delicious and satisfying side dish or light lunch.
Ingredients:
– 1 (15.5 oz) can cannellini beans, drained and rinsed
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine cannellini beans, artichoke hearts, sun-dried tomatoes, garlic, olive oil, lemon juice, salt, and pepper.
2. Toss until well combined.
3. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with chopped parsley, if desired.
Cooking Time: None! Just assemble the salad and chill before serving.
White Bean and Radish Salad with Mint
This refreshing salad combines the creamy texture of cannellini beans with the peppery crunch of radishes, all tied together with a sprinkle of fresh mint.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 large radishes, thinly sliced
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the cannellini beans and radish slices.
2. Drizzle with olive oil and season with salt and pepper to taste.
3. Sprinkle the chopped mint leaves over the top of the salad.
4. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time:
– Prep time: 10 minutes
– Total time: 10 minutes
White Bean and Roasted Beet Salad with Goat Cheese
This refreshing salad combines the sweetness of roasted beets with the creamy richness of goat cheese, all tied together with the subtle earthiness of white beans.
Ingredients:
– 2 large beets
– 1 can cannellini beans, drained and rinsed
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into wedges.
3. In a large bowl, combine beans, goat cheese, olive oil, and balsamic vinegar. Season with salt and pepper to taste.
4. Arrange beet slices on top of the bean mixture. Garnish with parsley leaves.
Cooking Time: 50-60 minutes (including roasting time)
White Bean and Chickpea Salad with Smoked Paprika
A flavorful and nutritious salad that combines creamy white beans, protein-rich chickpeas, and a hint of smoky spice.
Ingredients:
– 1 can cannellini beans, drained and rinsed
– 1 can chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 2 cloves garlic, minced
– 2 tbsp red wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the cannellini beans, chickpeas, olive oil, smoked paprika, and garlic.
2. Toss until well combined.
3. Squeeze in the red wine vinegar and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped parsley if desired.
Cooking Time: None needed!
White Bean and Arugula Salad with Lemon Zest
This refreshing salad combines the creamy texture of cannellini beans with the peppery flavor of arugula, finished with a bright and zesty lemon dressing.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 4 cups arugula
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated zest of 1 lemon
Instructions:
1. In a large bowl, combine the cannellini beans and arugula.
2. In a small bowl, whisk together the lemon juice and olive oil.
3. Pour the dressing over the bean-arugula mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Sprinkle the grated lemon zest over the top of the salad.
Cooking Time: 10 minutes
White Bean and Carrot Salad with Honey Mustard Dressing
A sweet and savory salad perfect for a light lunch or as a side dish for your next gathering.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 2 large carrots, peeled and grated
– 1/4 cup chopped fresh parsley
– 2 tablespoons honey mustard dressing (see below)
– Salt and pepper to taste
Honey Mustard Dressing:
– 2 tablespoons dijon mustard
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon salt
– 1/4 cup olive oil
Instructions:
1. In a large bowl, combine cannellini beans, grated carrots, and chopped parsley.
2. In a small bowl, whisk together honey mustard dressing ingredients until smooth.
3. Pour the dressing over the bean and carrot mixture; toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Summary
Get ready to elevate your salad game with these 20 creamy white bean recipes! From Mediterranean-inspired dishes to spicy twists, there’s something for every palate. Try pairing white beans with feta and olives, or combine them with fresh herbs and lemon garlic. Add some crunch with roasted vegetables or avocado, or go bold with tuna, capers, and balsamic glaze. Whether you’re in the mood for something light and refreshing or hearty and satisfying, these recipes will inspire your next meal.
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