Confetti Bean Salad with Lemon Vinaigrette
A vibrant Mediterranean salad bursting with colorful beans, fresh vegetables, and a zesty lemon dressing that dances on the tongue. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs (halved) cherry tomatoes, (finely chopped) red onion, (pitted and halved) kalamata olives 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 250 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) cannellini beans
- 1 cup (halved) cherry tomatoes
- 1/4 cup (finely chopped) red onion
- 1/4 cup (pitted and halved) kalamata olives
- 2 tbsp (chopped) fresh parsley
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1 can cannellini beans (drained and rinsed), 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup pitted and halved kalamata olives.
- Step 2: In a separate small bowl, whisk together 2 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 tsp dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and smooth.
- Step 3: Pour the dressing over the bean mixture and toss gently until all ingredients are evenly coated.
- Step 4: Stir in 2 tbsp chopped fresh parsley and let the salad sit for 10 minutes to allow flavors to meld.
Frequently asked questions
How long does Confetti 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 Confetti 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 (halved) cherry tomatoes from drying out.
Can I substitute ingredients in Confetti 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 Confetti 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 Confetti 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
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
