Herb-Infused White Bean Salad with Lemon Vinaigrette
A protein-rich salad featuring creamy white beans and zesty lemon, perfect for a light lunch or side dish. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs (15 oz) 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused 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 Herb-Infused 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 (15 oz) cannellini beans from drying out.
Can I substitute ingredients in Herb-Infused 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 Herb-Infused 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 Herb-Infused 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
