This Easy White Bean Salad with Herbs is a celebration of simplicity and taste. It’s about bringing together basic ingredients in a way that highlights their natural flavours. The mix of creamy white beans, finely chopped shallots, and fresh herbs like parsley and dill makes this salad burst with flavour. But what really sets it apart is the simple dressing made with everyday ingredients like olive oil, lemon juice, and a sprinkle of cumin and coriander.
This dressing brings everything together, giving the salad a tangy twist that makes it stand out. And you can enjoy it in so many ways – Serve it as a light meal atop tender greens or as a side dish to complement your favorite grilled steak or fish. Craving something heartier? Toss it with cooked grains or layer it on your go-to salad for a satisfying boost. It’s simple yet so satisfying, making every bite a treat for your taste buds.
An easy, no-cook white bean salad recipe
Whether it’s the lazy days of summer or the cozy evenings of winter, no-cook white bean and herb salad is a testament to versatility. With its creamy white beans, vibrant herbs, and tangy dressing, it’s a go-to option for any occasion. No matter the season, this salad takes the guesswork out of mealtime, giving you more moments to savour and less time in the kitchen. So, whether you’re lounging on the porch in summer or snuggled up indoors in winter, let this salad be your effortless, flavourful companion anytime, anywhere.
Main ingredients for White Bean Salad with Herbs
Here’s what you’ll need to make this salad:
White beans: Any white beans you like will work for this recipe. Opt for butter beans for their creamy texture and robust size, or reach for canned cannellini beans as a fantastic alternative.
Herbs: We’re not holding back on flavour here – fresh parsley and a generous sprinkle of dill are key. No dill? No problem. Fresh cilantro or basil will do the trick just as well.
Spices: Get creative with your seasoning game! I’m a fan of the warm, earthy notes of cumin and coriander, but feel free to experiment with za’atar or sumac for a tantalising twist.
Dressing: This simple dressing combines the tanginess of freshly squeezed lemon juice with the richness of extra-virgin olive oil, balanced with earthy cumin and coriander, creating a refreshing and vibrant dressing that ties the ingredients together harmoniously. And if you want a little extra zing, use the lemon zest as well.
So whether you’re lounging on a sun-drenched porch or nestled indoors by a crackling fire, let our Easy White Bean Salad be your effortless, flavour-packed companion – anytime, anywhere.
Can I make this salad using dry beans?
Canned white beans are super convenient, however, if you have the time and prefer starting from scratch, dry beans work perfectly for this White Bean and Herb Salad recipe.
Here’s how to prepare them:
- Soak the beans in plenty of water overnight. Drain before cooking.
- Place the drained beans in a large pot, ensuring there’s enough room for expansion. Cover them with about 5-6 cm of cold water and bring to a boil. Reduce heat, cover, and simmer gently, stirring occasionally, until the beans are tender, typically taking 1 to 1 ½ hours.
- Once cooked, drain any excess water and allow the beans to cool slightly before incorporating them into the salad. Then, proceed with the salad recipe as described below.
Looking for other white bean salad ideas?
Try one of these popular recipes:
- Turkish White Bean Salad (Piyaz)
- Italian White Bean Salad with Tomatoes
- Greek Style Jumbo White Bean Salad
- Roasted Carrots with Harissa, Beans and Yoghurt Sauce
Easy White Bean and Herb Salad
Ingredients
- 5 tablespoon extra-virgin olive oil
- juice of 1 large lemon, plus more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- sea salt, to taste
- 2 small shallots, finely chopped
- 2 x 400 g cans white beans (e.g. butter beans), drained and rinsed
- 1 small bunch flat-leaf parsley, roughly chopped
- 1/2 small bunch dill, chopped (3 tablespoons)
- 1/4 teaspoon red chili flakes, or more to taste
- Lambs lettuce or tender greens, to serve (optional)
Method
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In a small bowl, whisk together the extra-virgin olive oil, lemon juice, ground cumin, ground coriander, and a pinch of sea salt until well combined. Set aside.
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In a large mixing bowl, add the drained white beans. Add the shallots, parsley, and dill to the bowl. Sprinkle the red chili flakes over the bean and herb mixture.
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Pour the dressing over the white bean and herb mixture. Gently toss the ingredients until the beans and herbs are evenly coated.
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Taste the salad and adjust the seasoning if necessary, adding more salt, lemon juice, or chili flakes according to your preference.
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Serve the white bean salad on a bed of lambs lettuce or tender greens for added freshness, if desired. Enjoy!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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