White Bean Salad is the perfect answer to what to make for a quick dinner side dish or your next potluck picnic!
Heads up! This post was first published May 2014. Updates were made May 2018. Enjoy!
Last week, we were supposed to attend a family picnic for Meghan’s school. In a bit of a rush, I whipped up this white bean salad to bring along. Then, the storm clouds rolled in and the thunder and lightening put on a show that cancelled the picnic.
I ended up eating a giant bowl of this salad for dinner. Then I had some more. I kept thinking about it everyday since then, so I made it again for dinner a few days ago.
I will make this white bean salad again and again this summer, so I knew I had to share it with you.
This is a quick and easy salad to throw together and is perfect if you are looking for a fresh and healthy addition to your Memorial Day weekend potluck. (To my non-US readers, Memorial Day is always celebrated the last Monday of May, and is a day where we honor our fallen military service members.)
I pretty much think fresh basil can do no wrong. This salad is bursting with fresh basil and it just reminds me of summer. What a great salad to eat on the weekend that kicks off summer. I hope you enjoy this White Bean Salad as much as I do!Print
White Bean Salad
This vegan, gluten-free, soy-free, and nut-free salad is quick to throw together, healthy, and full of flavor. It’s a perfect party salad!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
- 2 (15 ounce) cans white kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved or quartered, depending on their size
- 1 large avocado, cut in half length-wise and then sliced
- 1 cup packed basil leaves, chopped
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic. Set aside.
- In a medium bowl, gently mix together the beans, tomatoes, avocado, and basil. Drizzle the dressing on top and gently mix again to coat the salad. Enjoy!
*This recipe originally called for half of an avocado and half of a cucumber. Over the years, I left the cucumber out and used a whole avocado more often than not. If you prefer, add some cucumber slices! It’s good either way.
- Calories: 172
- Sugar: 2.3 grasm
- Fat: 9.9 grams
- Carbohydrates: 17 grams
- Protein: 5.7 grams
Want more great salad recipes to bring to your next picnic or potluck? Here’s some inspiration!
Lemony Broccoli Salad (vegan)