White Bean Salad

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This quick and easy White Bean Salad made with parmesan and an herb vinaigrette is a great, hearty side dish that is perfect for hot days.

When it’s hot out and you don’t want to cook, but still want something hearty, bean salads are perfect. Using beans in salads means are loaded with protein and super filling without the addition of meat. Also, beans are kind of a blank canvas that can be mixed with so many different flavors.

For this White Bean Salad, I take an Italian inspired route and mix cannellini beans with parmesan cheese and parsley and toss it all in an herb dressing. The result was a delicious salad that makes a great light lunch or dinner side.

Let’s talk about what you’ll need to make it.

White Bean Salad Ingredients:

• CANNELLINI BEANS: I used canned cannellini beans for this recipe but you can use another medium white bean like navy beans or great northern beans.
• EXTRA VIRGIN OLIVE OIL: Because you are making a dressing, which will really showcase the flavor of the oil, I recommend using the highest quality extra virgin olive oil you have.
• LEMON JUICE: Fresh lemon juice will add a bright acidity to the dressing.
• GARLIC: The garlic in this recipe is raw so I highly recommend using a small clove and mincing it fine so that you aren’t biting into a large piece of raw garlic.
• THYME: The herby, peppery flavor of fresh thyme pairs perfectly with the creamy beans.
• PARMESAN CHEESE: Fresh parmesan shavings AND freshly grated parmesan bring a cheesy saltiness to the salad.
• PARSLEY: Parsley will add a pop of green color and a bit of freshness to the salad.
• SALT AND PEPPER

Step by Step Photos and Instructions:

This White Bean Salad comes together so quickly! It can be made ahead of time or right before serving.

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• STEP #1: Rinse and drain the beans. Make sure that the beans are really well drained so that the dressing wont be watery.
• STEP #2: In a small bowl combine olive oil, lemon juice, garlic and thyme. Whisk until it comes together.
• STEP #3 Combine beans, parmesan and parsley together in a large bowl. Drizzle the dressing over the top. Toss to coat and season to taste with salt and pepper. Serve immediately with more Parmesan to sprinkle over the top.

Storage and Leftovers:

Store any leftovers in the refrigerator and use within a few days.

If you loved this White Bean Salad, try these other salad recipes:

Chickpea Salad garbanzo beans,  tomatoes, onion,  cucumber, lemon and seasonings it is loaded with flavor!

Celery Salad is crisp, light and refreshing salad. Packed with flavor and a great way to use up that celery in your fridge.

Cold Green Bean Salad packed with summer flavor. Tender beans and tomatoes tossed with olive oil, garlic, basil, balsamic and parmesan.