Dill-Parsley White Bean Salad with Cherry Tomatoes
A protein-rich salad featuring creamy cannellini beans, juicy cherry tomatoes, and a vibrant dill-parsley vinaigrette that brightens the palate. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs halved Cherry tomatoes, finely chopped Red onion, chopped Fresh dill 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 Cannellini beans
- 1 cup, halved Cherry tomatoes
- 1/4 cup, finely chopped Red onion
- 2 tbsp, chopped Fresh dill
- 2 tbsp, chopped Fresh parsley
- 3 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: In a large bowl, combine drained cannellini beans, halved cherry tomatoes, and chopped red onion.
- Step 2: Whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, salt, black pepper, and 2 tbsp chopped dill and parsley in a small bowl until emulsified.
- Step 3: Pour the dressing over the bean mixture and toss gently until all ingredients are evenly coated.
- Step 4: Chill for 30 minutes before serving to allow flavors to meld, then serve at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dill-Parsley White Bean Salad with Cherry Tomatoes 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 Dill-Parsley White Bean Salad with Cherry Tomatoes?
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 Dill-Parsley White Bean Salad with Cherry Tomatoes?
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 Dill-Parsley White Bean Salad with Cherry Tomatoes 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 Dill-Parsley White Bean Salad with Cherry Tomatoes 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Best recipe I've made this month.
