Lemon-Infused White Bean Salad

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A refreshing salad with creamy cannellini beans, zesty lemon, and crisp vegetables, ideal for lunch or side dish. This Mediterranean-inspired salad recipe (vegetarian), ready in about 10 minutes, pairs cannellini beans, lemon, 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

• 2 cans (15 oz each), drained cannellini beans
• 2, zested and juiced lemon
• 1/4 cup, finely diced red onion
• 1/2 cup, diced cucumber
• 3 tbsp olive oil
• 2 tbsp, chopped fresh dill
• 1/4 tsp salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cans drained cannellini beans, 1/4 cup diced red onion, and 1/2 cup diced cucumber.
2. Step 2: Whisk together 3 tbsp olive oil, 2 lemon juiced, 2 lemon zested, 2 tbsp chopped dill, and 1/4 tsp salt until emulsified.
3. Step 3: Pour dressing over bean mixture and toss gently until evenly coated. Chill for 20 minutes to let flavors meld.
4. Step 4: Taste and adjust salt or lemon juice as needed before serving chilled.