I recently prepared this zesty white bean salad that bursts with brightness and a hint of spice. The tangy lemon dressing, garlic, and chile flakes create a delightful twist transforming these beans into something truly special. It’s refreshing, healthy, and one of my favorite simple fresh meals, truly elevating everyday dining.

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I recently discovered this amazing recipe for Lemony White Bean Salad and I just had to share it. I always thought salads had to be boring until I tried mixing creamy white beans with a zesty lemon dressing.

I use a 15 oz can of white beans, drained and rinsed, then combine them with freshly zested and juiced lemon, a good drizzle of extra virgin olive oil, and minced garlic cloves. I love adding a little kick with red chile flakes and crumbled feta cheese, which gives it an unexpected salty twist.

Sometimes I top it off with some chopped fresh parsley for an extra burst of flavor. I found this salad works great both as a side dish and a light dinner.

Its combination of flavors really surprised me and I think you’ll be curious to try it out too. Enjoy this simple yet flavorful twist on a bean recipe that’s perfect for any meal.

Why I Like this Recipe

I love this recipe because:
1. I really dig how the lemon juice and olive oil mix together to give the white beans a tangy, bright flavor that makes every bite feel fresh.
2. The feta cheese adds that perfect salty kick that balances out the zesty dressing, and it just makes everything taste richer.
3. I like that it’s super quick and easy to throw together – perfect for when I don’t have much time but still wanna eat something tasty.
4. I enjoy how I can adjust the spice with the red chile flakes; it lets me add my own little twist when I’m feelin experimental.

This lemony white bean salad is so fresh and simple, like something I could easily toss together on a busy day even though it tastes way better than something you’d grab on the run. The creamy white beans get drenched in this lemon herb dressing that’s got a pop of chile flakes and salty, crumbly feta, making each spoonful a mix of tang, heat, and savory goodness. It’s honestly the perfect go-to dish when I need something light and punchy without a lot of hassle.

Ingredients

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White Beans: They give a good dose of fiber and protein making the salad hearty and filling.
Lemon: This bright ingredient adds a tangy, sour kick while boosting vitamin C.
Extra virgin olive oil: Full of healthy fats that help absorb vitamins and add a smooth texture.
Garlic: It brings a rich, savory flavor along with natural health benefits that are great for you.
Red chile flakes: These provide a spicy twist to balance the creamy feta and soft beans.
Feta cheese: Offers a salty, tangy flavor and a bit of extra protein that makes the dish more filling.
Fresh herbs: They add a pop of color and a fresh taste that elevates the overall flavor.

Ingredient Quantities

15 oz can white beans, drained and rinsed

1 lemon, zested and juiced

1/4 cup extra virgin olive oil

2 garlic cloves, minced

1/2 teaspoon red chile flakes (or more if you like it spicy)

1/2 cup crumbled feta cheese

Salt and pepper to taste

1-2 tablespoons chopped fresh herbs like parsley or basil (optional)

How to Make this

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1. Open the can of white beans, drain ’em, and rinse under cold water before putting them in a big bowl.

2. Zest your lemon and then juice it, making sure you catch all that tangy juice in a separate little bowl.

3. Pour the lemon juice over a 1/4 cup of extra virgin olive oil in a mixing bowl.

4. Add the minced garlic into the lemon-olive oil mix and stir it all up.

5. Sprinkle in 1/2 teaspoon red chile flakes (or more if you feel like it) and give it another good stir.

6. Toss in the white beans so they get well coated in the zesty dressing.

7. Crumble 1/2 cup of feta cheese over the beans and gently fold it in so you still get chunks of feta.

8. Season the salad with salt and pepper to taste and mix it all together a bit more.

9. If you like, add 1-2 tablespoons of chopped fresh herbs like parsley or basil for extra flavor.

10. Enjoy your super fresh, lemony white bean salad right away or chill it in the fridge before serving.

Equipment Needed

1. A can opener to open the can of white beans.
2. A colander to drain and rinse the beans under cold water.
3. A large bowl to hold the beans once they’re rinsed.
4. A zester or citrus grater to zest the lemon.
5. A small bowl to catch the lemon juice after you squeeze it.
6. A measuring cup to measure 1/4 cup of extra virgin olive oil.
7. A mixing bowl for combining the lemon juice, oil, garlic, and red chile flakes.
8. Measuring spoons for the red chile flakes as well as for salt and pepper if needed.
9. A knife to mince the garlic and chop any fresh herbs you might add.
10. A spoon or spatula to stir and gently fold in the feta cheese.

FAQ

Q: Can I prep this salad ahead of time?

A: Yeah, you can make it ahead and let it chill for like an hour so the flavors really mix. Just remember to add the herbs right before servin so they don't get mushy.

Q: Is it ok to swap out the feta cheese?

A: Sure thing. If you ain't a fan of feta you can try goat cheese or even leave out the cheese if you want a dairy free version.

Q: Do I have to use a fresh lemon?

A: Fresh lemon juice and zest give the best flavor. But if you dont have a lemon, bottled juice is fine though it won't have as much punch.

Q: Can I add any other ingredients?

A: Absolutely! You can toss in some cherry tomatoes or olives to mix things up. Experiment a bit to find what you like best.

Q: How long will this salad last in the fridge?

A: It stays fresh for about 2 days in an airtight container. After that, the texture might change a bit cause of the lemon juice.

Lemony White Bean Salad (simple And Easy!) Recipe Substitutions and Variations

White beans: you could try navy beans or cannellini beans instead, they work really well.
Lemon: if you dont have lemon, use lime juice or a bit of white vinegar, but it changes the taste a bit.
Extra virgin olive oil: avocado oil or sunflower oil is a good substitute when you’re in a hurry.
Red chile flakes: if you cant find these, try a pinch of cayenne pepper or smoked paprika for some heat.
Feta cheese: you can swap this for goat cheese or even ricotta salata if you want a different flavor.

Pro Tips

1. Try letting the beans sit in the dressing for a little while before you serve it so they really soak up all that tangy flavor.
2. If you’re not a huge fan of raw garlic, lightly heat it in a pan with a bit of olive oil to soften its bite – just be careful not to burn it.
3. Use extra fresh lemon zest, it really elevates the overall taste, and don’t be shy withthe amount if you’re into that extra zing.
4. When you mix in the feta, fold it in gently so you keep those creamy chunks intactinstead of turning it into a mushy spread.

Lemony White Bean Salad (simple And Easy!) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I recently prepared this zesty white bean salad that bursts with brightness and a hint of spice. The tangy lemon dressing, garlic, and chile flakes create a delightful twist transforming these beans into something truly special. It's refreshing, healthy, and one of my favorite simple fresh meals, truly elevating everyday dining.

Servings

servings

Calories

400

kcal

Equipment: 1. A can opener to open the can of white beans.
2. A colander to drain and rinse the beans under cold water.
3. A large bowl to hold the beans once they’re rinsed.
4. A zester or citrus grater to zest the lemon.
5. A small bowl to catch the lemon juice after you squeeze it.
6. A measuring cup to measure 1/4 cup of extra virgin olive oil.
7. A mixing bowl for combining the lemon juice, oil, garlic, and red chile flakes.
8. Measuring spoons for the red chile flakes as well as for salt and pepper if needed.
9. A knife to mince the garlic and chop any fresh herbs you might add.
10. A spoon or spatula to stir and gently fold in the feta cheese.

Ingredients

15 oz can white beans, drained and rinsed
1 lemon, zested and juiced
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red chile flakes (or more if you like it spicy)
1/2 cup crumbled feta cheese
Salt and pepper to taste
1-2 tablespoons chopped fresh herbs like parsley or basil (optional)

Directions

Open the can of white beans, drain 'em, and rinse under cold water before putting them in a big bowl.
Zest your lemon and then juice it, making sure you catch all that tangy juice in a separate little bowl.
Pour the lemon juice over a 1/4 cup of extra virgin olive oil in a mixing bowl.
Add the minced garlic into the lemon-olive oil mix and stir it all up.
Sprinkle in 1/2 teaspoon red chile flakes (or more if you feel like it) and give it another good stir.
Toss in the white beans so they get well coated in the zesty dressing.
Crumble 1/2 cup of feta cheese over the beans and gently fold it in so you still get chunks of feta.
Season the salad with salt and pepper to taste and mix it all together a bit more.
If you like, add 1-2 tablespoons of chopped fresh herbs like parsley or basil for extra flavor.
Enjoy your super fresh, lemony white bean salad right away or chill it in the fridge before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.