This white bean salad is basically the love child of my butter bean soup and marinated tofu feta. It's loaded with creamy white beans, soft artichoke hearts, tart semi-dried tomatoes, and salty olives to maximise flavour per bite.
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Why This Recipe Works
This bean salad is a light but robust bowl that hits the spot. Whether you’re meal prepping, hosting a BBQ, or just need something to jazz up your lunchbox, this vibrant bowl of beans delivers all the good stuff.
Ingredients & Substitutions
White beans. I love the smaller cannellini beans for their small-bite size in this salad but you could also use canned butter beans or navy beans.
French shallots. Or half a Spanish onion.
Apple cider vinegar. Sub this for lemon juice if it's what you have on hand.
Kalamata olives. These salty black olives balance this white bean salad beautifully but I've also made it with chopped capers and green olives. This is a fuss-free salad - use what you have.
Nutritional yeast. Our old friend, "nooch". A single tablespoon adds a little umami to our dressing. A teaspoon of white miso is a solid substitute.
Herbs. Parsley (fresh), oregano and mint are the perfect trio of herbs here. If all you have are dried herbs, use them.
Maple syrup balances out the dressing but you could sub it for agave or a touch of sugar. Just make sure to shake it well to dissolve the granules.
Chopping Tip for White Bean Salad
Finely dice your cucumber and onions so you get an even texture throughout. I also cut the artichoke hearts into strips lengthwise and give the dried tomatoes and olives a good chop.
Taking the extra time to chop everything will give you the perfect bite every time.
Step-by-Step Guide
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Steps 1 and 2.
Prep your cucumber, sun-dried tomatoes, olives, artichokes hearts, shallots and parsley and throw them into a a bowl with the rinsed white beans.
Steps 3 and 4.
Add the dressing ingredients to a jar with a lid and give it a good shake to emulsify. Pour that deliciousness all over your salad and you are done, my friend.
You can dress it up with added toasted pine nuts or crumbled vegan feta.
FAQs
You can. I like to prep all the ingredients and make the dressing in a jar and store them separately in the refrigerator. Combine just before serving for a fresher finish.
It's your salad. You can use butter beans, navy beans or cannellini beans.
This one is.
Store for up to 3 days. It will keep longer but it gets that "not-so-freshly-made" vibe after 3 days.
More Salads
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Make This Recipe
White Bean Salad
Ingredients
For the Dressing
- 2 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried mint or dill
- 1 garlic clove minced
- ¼ teaspoon chilli flakes
- ¼ teaspoon salt
- 1 tablespoon nutritional yeast
- ½ tablespoon maple syrup
- ¼ cup olive oil
For the Salad
- 1 French shallot finely diced, 60g
- 2 cans white beans drained and rinsed
- 2 Lebanese cucumber diced small
- 280 g artichoke hearts jar, drained and sliced thinly lengthways
- ⅓ cup sun-dried tomatoes chopped
- ¼ cup kalamata olives pitted and chopped
- ½ cup parsley flat-leaf, washed and roughly chopped
Optional
- ⅓ cup vegan feta crumbled
- ¼ cup pinenuts toasted
Kat says
I have just made my fourth batch. I’m absolutely hooked. Making substitutions whenever I don’t have some of the ingredients. That dressing is the best.
Thanks again Amanda - another one I’ll be making forever.
Amanda says
I love this! Thanks Kat. 🙂
Kat says
This looks absolutely delicious. I’ve just bought all of the ingredients and am making it today. Thank you Amanda. I’ll let you know how it goes 😁