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–+ servings
tossed cannellini bean salad in stone mixing bowl with large serving spoon.
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5 from 6 votes

Cannellini Bean Salad

Toss canned white beans with crunchy celery and red onion with a simple vinaigrette for a satisfying, zesty salad. Add fresh parsley and dill for extra flavor, and enjoy this Cannellini Bean Salad as a light side or a quick lunch.
Total Time15 minutes
Course: Appetizer, lunch, Side Dish
Diet: Vegetarian
Servings: 6
Calories: 365kcal
Author: Courtney Paige

Equipment

Ingredients

Dressing

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp honey
  • 1 tsp salt
  • 1/2 tsp cracked pepper
  • 1 lemon juiced

Salad

  • 2 cans cannellini beans rinsed and drained (15 oz each)
  • 3 stalks celery
  • 1/2 small red onion
  • 1/2 bunch curly parsley
  • 2/3 cup fresh dill
  • 1 block feta cheese 8oz

Garnish

  • heavy sprinkle Ffaky sea salt
  • Graza finishing oil
  • 1 tbsp lemon zest

Instructions

  • Prep all of the ingredients first to make salad assembly easier: rinse & drain the beans, then pat dry before using, mandolin the red onion slices, use a vegetable chopper to evenly dice celery.
  • In a large bowl, whisk together the dressing ingredients: olive oil, red wine vinegar, dijon mustard, honey, salt, pepper & lemon juice.
    dressing for cannellini bean salad mixed in stone bowl.
  • Add the cannellini beans, red onion slices, and diced celery. Toss in the dressing. Use a sharp knife to finely chop the fresh dill and curly parsley.
  • Add the dill and parsley to the mixing bowl. Use your hands to gently break apart the block of feta into crumbles.
    cannellini bean salad in stone bowl topped with feta, dill and parsley before tossing.
  • Toss all together and taste. Garnish with a heavy sprinkle of flaky sea salt, a drizzle of extra virgin olive oil, and lemon zest. Serve chilled and enjoy!

Video

Notes

Tip: Separate into meal prep containers and serve it with cottage cheese. It’s a delicious no-lettuce salad!
Store in an airtight container for 3-4 days. I actually prefer it the next day as it sits as the flavors marinate together quite nicely.
I recommend using a block of feta cheese as the moisture contributes to the dressing of this simple salad. You can use pre crumbled if needed, though you may need more oil as the cheese is significantly drier.

Nutrition

Serving: 1serving | Calories: 365kcal | Carbohydrates: 38g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 34mg | Sodium: 894mg | Potassium: 588mg | Fiber: 6g | Sugar: 4g