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Easy White Bean Salad Recipe
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5 from 3 votes

White Bean Salad

This fabulous salad is a savory, protein-packed vegan dream come true. Make it ahead, no cooking required. Also great with tuna.
Prep Time10 minutes
Total Time10 minutes
Course: Beans + Lentils
Cuisine: American
Keyword: tuna white bean salad, white bean salad
Calories: 380kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 2 15.5- ounce 425-gram cans white beans, such as Cannellini or Great Northern, rinsed and drained
  • 1 medium shallot minced
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1 tablespoon (15 ml) sherry vinegar
  • ½ teaspoon fine sea salt
  • ½ teaspoon sweet Hungarian paprika
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 2 celery ribs diced small
  • 8 ounces (227 grams) pimento-stuffed green olives, sliced
  • ¼ cup chopped flat-leaf parsley

Optional addition

  • 1 to 2 5- ounce 142-gram cans tuna, drained

Instructions

  • Drain, rinse, and thoroughly dry the beans.
  • In a large mixing bowl, stir together the shallot, lemon juice, sherry vinegar, salt, paprika, and pepper.
  • Let sit for five minutes to give the lemon juice and vinegar a chance to take some of the bite out of the shallot.
  • Add the olive oil and stir or whisk well to make a dressing.
  • Add the beans, celery, olives, parsley, and tuna, if using.
  • Stir gently but thoroughly to distribute the ingredients and coat evenly with dressing.

Notes

  1. The two cans of beans called for in this recipe equal about 3 ½ cups of cooked beans, from one heaping cup dried. You can of course use beans cooked from scratch if you prefer.
  2. If you don’t have sherry vinegar, it’s okay to substitute red wine vinegar.
  3. This recipe keeps well in an airtight container in the fridge for a week, so feel free to make it in advance.

Nutrition

Calories: 380kcal | Carbohydrates: 58g | Protein: 20.2g | Fat: 8.5g | Fiber: 20.2g