I’m sharing a White Beans Salad with summer vegetables that is easy, filling, naturally vegan and gluten-free, pairing protein-packed beans with bright seasonal produce in a way that will make you want to read the recipe.

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I didn’t expect a White Bean Salad With Summer Vegetables to become my summer default, but here we are. It’s easy, filling and delicious, and yes it’s full of protein, naturally vegan and gluten free.

I mostly toss cannellini beans with halved cherry tomatoes, let them sit so the flavors get comfortable, then grab a bowl between errands. It ended up in my Refreshing Vegetarian Meals rotation and somehow it belongs with my Long Lasting Salads that actually taste better the next day.

Give it a try, you might start bringing it everywhere like I do.

Ingredients

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Creamy white beans, packed with protein and fiber, they keep you full and stable.
Juicy, sweet and tangy, they add bright flavor and vitamin C.
Cool, crisp texture with lots of water, low calorie and refreshing.
Healthy fats that help absorb nutrients, give richness and silky mouthfeel.
Sharp bright acid that wakes flavors up and keeps salad lively.
Herbs add green perfume, fresh notes and a pop of color.
Red onion brings bite and crunch, olives add briny depth and salt.
Fresh corn gives sweet pop and little chew, adds color and seasonal flair.

Ingredient Quantities

2 cans (15 oz each) cannellini or Great Northern beans

1 1/2 cups cherry tomatoes

1 medium cucumber (about 1 1/2 cups)

1 red bell pepper

1 small red onion

1 cup fresh corn kernels (optional)

1/3 cup pitted Kalamata olives (optional)

2 tbsp capers (optional)

1/4 cup fresh basil leaves

1/4 cup fresh parsley leaves

3 tbsp extra virgin olive oil

2 tbsp lemon juice or red wine vinegar

1 garlic clove

1 tsp kosher salt

1/2 tsp freshly ground black pepper

How to Make this

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1. Drain and rinse the 2 cans of cannellini or Great Northern beans, let them drain well and put them in a large mixing bowl.

2. Prep the veg: halve 1 1/2 cups cherry tomatoes, peel and dice 1 medium cucumber (or scoop seeds out if it’s watery) to about 1 1/2 cups, core and dice 1 red bell pepper, thinly slice 1 small red onion (soak briefly in cold water if you want to take the bite off), cut kernels off 1 cup fresh corn if using, and roughly chop 1/3 cup pitted Kalamata olives and 2 tbsp capers if using.

3. Chop the herbs: roughly chiffonade or chop 1/4 cup fresh basil and 1/4 cup fresh parsley, set aside.

4. Make the dressing: mince 1 garlic clove and whisk it with 3 tbsp extra virgin olive oil, 2 tbsp lemon juice or red wine vinegar, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and tweak a little if you like it brighter or more salty.

5. Combine beans, all the prepared vegetables, olives and capers (if using) and most of the chopped herbs in the big bowl with the beans.

6. Pour the dressing over the salad and toss gently so you don’t mash everything, though pressing a few beans against the bowl with the back of a spoon gives the salad a nice creamy texture and helps the dressing cling.

7. Taste, adjust seasoning with more salt, pepper or acid if needed, then let the salad rest at room temp for 15 to 30 minutes to let flavors meld, or chill for up to 2 hours. Resting makes it way better, trust me.

8. Finish with the remaining herbs, give one last gentle toss and serve at room temperature or chilled. Leftovers keep well in the fridge for 3 to 4 days, just give it a quick stir before serving.

Equipment Needed

1. Can opener, to get the beans out of the cans
2. Colander or fine mesh strainer for draining and rinsing the beans
3. Large mixing bowl to combine everything (big enough so you dont spill)
4. Cutting board for the veg and herbs
5. Chef’s knife, sharp, for dicing tomatoes, cucumber, pepper and slicing the onion
6. Measuring spoons for the olive oil, lemon juice and salt
7. Small bowl and a whisk or fork to mix the dressing
8. Wooden spoon or silicone spatula to toss gently, plus salad servers or tongs to serve

FAQ

Can I use dried beans instead of canned? A: Yes, you can. Cook about 1 1/4 to 1 1/2 cups dried beans to yield roughly the same amount as two 15 oz cans, or use 3 cups cooked beans. Soak overnight or quick soak, then simmer until tender, cool and drain well before adding to the salad.

How long should the salad sit before serving for best flavor? A: Let it rest at least 30 minutes to 1 hour so flavors meld, but not much longer if you want crisp veggies. It’s fine to make ahead and chill up to 24 hours, though tomatoes and cucumber will soften a bit over time.

My salad gets watery, how do I stop that? A: Drain and rinse the beans well, pat tomatoes and cucumber dry, and remove cucumber seeds if they’re watery. Toss salt near the end right before serving so it doesn't draw out too much juice while it sits.

What easy substitutions work if I don't have something? A: No Kalamatas Use green olives or leave them out. No basil Try mint or extra parsley. No capers Swap in chopped pickles or omit. Any mild white bean works if you don’t have cannellini.

Is this recipe vegan and gluten free? A: Yes, it’s naturally vegan and gluten free. Just check canned ingredient labels if you have strict allergies or cross contact concerns.

How long will leftovers keep and can I freeze it? A: Keeps 3 to 4 days in an airtight container in the fridge. Don’t freeze the full salad, veggies get mushy. If you must freeze, freeze only the cooked beans, then thaw and toss with fresh veggies when ready.

White Bean Salad With Summer Vegetables Recipe Substitutions and Variations

Cannellini or Great Northern beans: chickpeas (firmer, nutty), butter beans / lima beans (creamier), navy beans (small, mild)
Cherry tomatoes: grape tomatoes (similar size), diced roma/plum tomatoes (seed and squeeze out juices), roasted red peppers (sweeter, no raw bite)
Medium cucumber: zucchini (raw or lightly blanched for crunch), jicama (extra crisp, slightly sweet), celery (adds crunch and bite)
Lemon juice or red wine vinegar: white wine vinegar (milder), apple cider vinegar (fruity), lime juice (brighter, more citrusy)

Pro Tips

– Dry the beans well and gently press a few against the bowl with the back of a spoon so the salad gets a bit creamy without turning into mush. It helps the dressing stick and makes every bite more satisfying, but dont mash too many or it gets pasty.

– Taste and season in stages, especially the acid. Start with less lemon or vinegar than you think you need, let the salad sit 15 to 30 minutes, then brighten it up again right before serving if it needs it. Also hold back some herbs and sprinkle them on at the end so the salad looks fresh.

– If the onion feels too sharp, soak the slices in cold water for 10 minutes, drain and pat dry, it mellows them a lot. And if youre using fresh corn, quickly char it in a hot pan for a minute or two to add a sweet smoky pop.

– Use a good extra virgin olive oil and grate a bit of lemon zest into the dressing for extra perfume, even if you use vinegar for acid. Small things like that lift the whole salad, trust me.

White Bean Salad With Summer Vegetables Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

243

kcal

Equipment: 1. Can opener, to get the beans out of the cans
2. Colander or fine mesh strainer for draining and rinsing the beans
3. Large mixing bowl to combine everything (big enough so you dont spill)
4. Cutting board for the veg and herbs
5. Chef’s knife, sharp, for dicing tomatoes, cucumber, pepper and slicing the onion
6. Measuring spoons for the olive oil, lemon juice and salt
7. Small bowl and a whisk or fork to mix the dressing
8. Wooden spoon or silicone spatula to toss gently, plus salad servers or tongs to serve

Ingredients

2 cans (15 oz each) cannellini or Great Northern beans
1 1/2 cups cherry tomatoes
1 medium cucumber (about 1 1/2 cups)
1 red bell pepper
1 small red onion
1 cup fresh corn kernels (optional)
1/3 cup pitted Kalamata olives (optional)
2 tbsp capers (optional)
1/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
3 tbsp extra virgin olive oil
2 tbsp lemon juice or red wine vinegar
1 garlic clove
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions

Drain and rinse the 2 cans of cannellini or Great Northern beans, let them drain well and put them in a large mixing bowl.
Prep the veg: halve 1 1/2 cups cherry tomatoes, peel and dice 1 medium cucumber (or scoop seeds out if it's watery) to about 1 1/2 cups, core and dice 1 red bell pepper, thinly slice 1 small red onion (soak briefly in cold water if you want to take the bite off), cut kernels off 1 cup fresh corn if using, and roughly chop 1/3 cup pitted Kalamata olives and 2 tbsp capers if using.
Chop the herbs: roughly chiffonade or chop 1/4 cup fresh basil and 1/4 cup fresh parsley, set aside.
Make the dressing: mince 1 garlic clove and whisk it with 3 tbsp extra virgin olive oil, 2 tbsp lemon juice or red wine vinegar, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and tweak a little if you like it brighter or more salty.
Combine beans, all the prepared vegetables, olives and capers (if using) and most of the chopped herbs in the big bowl with the beans.
Pour the dressing over the salad and toss gently so you don't mash everything, though pressing a few beans against the bowl with the back of a spoon gives the salad a nice creamy texture and helps the dressing cling.
Taste, adjust seasoning with more salt, pepper or acid if needed, then let the salad rest at room temp for 15 to 30 minutes to let flavors meld, or chill for up to 2 hours. Resting makes it way better, trust me.
Finish with the remaining herbs, give one last gentle toss and serve at room temperature or chilled. Leftovers keep well in the fridge for 3 to 4 days, just give it a quick stir 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.