White Bean Salad
White Bean Salad is super simple to make, extremely flavorful, with a dressing that’s tangy and slightly sweet with a fresh pop of dill!
A Filling and Tasty Bean Dish
White Bean Salad is a fun and different side perfect for a potluck. It can also be a deliciously filling lunch! I feel like everyone is a little obsessed, in a good way, about getting their fiber in these days and beans are really having their moment! If you’re all about a new way to use your beans and get that fiber in, this White Bean Salad is a recipe you need to try!
Frequently Asked Questions:
Mix it up and use whatever beans you like!
You can also add corn, fire-roasted corn, drained Rotel, or even drained green chiles for a kick. I think some diced tomatoes would be really good in here or some cheese like crumbled feta cheese.
This is best served cold, making this a perfect make-ahead salad.
Dried herbs could be used for sure. Fresh would probably taste best here, but, sometimes you just want to make the food and not have to go to the store just for dill or another herb. Herbs de Provence would probably be a really good dried herb here as well! So, 2 Tablespoons Fresh Dill can be swapped out for 2 Teaspoons Dried Dill.
Keep leftover salad in the fridge for up to 5 days, I do not recommend freezing.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- cannellini beans
- olive oil
- white vinegar
- granulated sugar
- dijon mustard
- fresh chopped dill– if you don’t like dill, you could use tarragon or parsley or basil or maybe even some chives. If you need to use dried dill you can, you’ll need about 2 teaspoons of dried dill.
- black pepper
- garlic powder
- kosher salt
- green bell pepper
- medium red onion
How To Make White Bean Salad
Drain and rinse the cans of beans under cold water. In a large bowl, whisk together the oil, vinegar, sugar, Dijon, dill, pepper, garlic powder, and salt.
Add the well-drained beans, bell pepper, and onions. Stir well to combine in the dressing.
Chill for at least 2 hours until cold. Before serving each portion, give it a good stir, as the dressing will settle at the bottom.
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Ingredients
- 6 cans cannellini beans 15.5 ounce cans, rinsed and well drained
- ½ cup olive oil
- ½ cup white vinegar
- ⅓ cup granulated sugar
- 2 Tablespoons dijon mustard
- 2 Tablespoons fresh chopped dill
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 green bell pepper finely chopped
- ½ medium red onion finely chopped
Instructions
- Drain and rinse the 6 cans cannellini beans under cold water.
- In a large bowl, whisk together 1/2 cup olive oil, 1/2 cup white vinegar, 1/3 cup granulated sugar, 2 Tablespoons dijon mustard, 2 Tablespoons fresh chopped dill, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon kosher salt.
- Add the well-drained beans, 1 green bell pepper, and ½ medium red onion.
- Stir well to combine in the dressing.
- Chill for at least 2 hours until cold.
- Before serving each portion, give it a good stir, as the dressing will settle at the bottom.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Never had this before until now and it was excellent.
Thanks so much for giving it a try!
Hi – I was wondering if I could substitute rice vinegar and honey for the white vinegar and sugar in this recipe.
Thank you!
Possibly. I can only show how I have made it and I never like to guess on ingredients unless I have tried it myself. I would hate for someone to waste ingredients because I said something would work and it turns out it didn’t work as well (especially with the cost of ingredients these days!)