Blueberry and White Bean Salad with Lemon Vinaigrette
A vibrant, protein-packed salad combining tart blueberries with creamy white beans, dressed in a bright lemon vinaigrette for a refreshing meal. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs (15 oz), drained and rinsed white beans, fresh blueberries, thinly sliced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed white beans
- 1 cup fresh blueberries
- 1/4 cup thinly sliced red onion
- 1, zested and juiced lemon
- 3 tbsp olive oil
- 1 tsp dijon mustard
- 1 tbsp honey
- 3 cups arugula
Instructions
- Step 1: In a small bowl, whisk together 1 lemon zested and juiced, 3 tbsp olive oil, 1 tsp dijon mustard, and 1 tbsp honey until emulsified.
- Step 2: In a large bowl, combine 1 can (15 oz) drained and rinsed white beans, 1 cup fresh blueberries, and 1/4 cup thinly sliced red onion.
- Step 3: Pour the lemon vinaigrette over the bean mixture, tossing gently until evenly coated. Let sit for 10 minutes to allow flavors to meld.
- Step 4: Divide 3 cups arugula among four plates. Top with the bean mixture, ensuring each serving has an equal portion of blueberries and onions. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Blueberry and White Bean Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Blueberry and White Bean Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh blueberries from drying out.
Can I substitute ingredients in Blueberry and White Bean Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blueberry and White Bean Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Blueberry and White Bean Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
