White Bean Salad

5 from 1 vote

Whether you’re meal prepping, picnicking, or just need something to pimp your lunchbox, this vibrant white bean salad is quick, healthy and flavourful.

Prep Time12

Total Time12

Course: Salad, Side Dish

Cuisine: Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 456kcal

Author: Amanda Logan

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

Notes

Serving sizes will vary. I get 4 smaller bowls from this salad or 2 larger bowls if I am treating it as a meal.

Ingredient 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.

Nutrition