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White Bean Salad recipe

White Bean Salad

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5 from 2 reviews


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!


  • 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


  1. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic.  Set aside.
  2.  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. 

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes


  • Calories: 172
  • Sugar: 2.3 grasm
  • Fat: 9.9 grams
  • Carbohydrates: 17 grams
  • Protein: 5.7 grams