Herb-Infused White Bean Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A protein-rich salad featuring creamy white beans and zesty lemon, perfect for a light lunch or side dish. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs cannellini beans, red bell pepper, 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 210 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) cannellini beans
• 1/2 cup red bell pepper
• 1/4 cup red onion
• 1 lemon
• 3 tbsp fresh basil
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Drain and rinse 1 can (15 oz) cannellini beans thoroughly. In a large bowl, combine beans, 1/2 cup diced red bell pepper, and 1/4 cup finely chopped red onion. Add 3 tbsp fresh basil, 1/4 tsp sea salt, and 1/8 tsp black pepper, then toss gently to combine.
2. Step 2: Zest and juice 1 lemon. Whisk together lemon zest, juice, 1 tsp Dijon mustard, and 3 tbsp extra virgin olive oil in a small bowl until emulsified. Pour over the bean mixture and toss until all ingredients are evenly coated and the dressing is absorbed.
3. Step 3: Let the salad sit for 10 minutes to allow flavors to meld, then adjust seasoning with additional salt and pepper if needed. Serve chilled or at room temperature.