Spring Greens & White Bean Salad
A vibrant, protein-packed salad with fresh spring greens, cannellini beans, and a zesty lemon-tahini dressing. This mediterranean-inspired salads (vegan) ready in about 15 minutes pairs (halved) cherry tomatoes, (thinly sliced) red onion, (zested and juiced) lemon 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
- 5 oz (baby spinach, arugula, radicchio) mixed spring greens
- 1 (15 oz can, drained and rinsed) cannellini beans
- 1 cup (halved) cherry tomatoes
- 1/4 cup (thinly sliced) red onion
- 1/2 (zested and juiced) lemon
- 2 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1 tsp maple syrup
- 1 clove minced garlic
- 1/4 tsp kosher salt
Instructions
- Step 1: In a small bowl, whisk together lemon zest, 1 tbsp lemon juice, tahini, olive oil, maple syrup, 1 minced garlic clove, 1/4 tsp salt, and 1 tbsp water until smooth and emulsified.
- Step 2: In a large bowl, combine mixed greens, drained cannellini beans, cherry tomatoes, and red onion. Drizzle with 3/4 of the dressing and toss gently until evenly coated.
- Step 3: Divide salad among plates, drizzle with remaining dressing, and sprinkle with extra lemon zest. Serve immediately while greens are crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Greens & White Bean Salad 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 Spring Greens & White Bean Salad?
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 Spring Greens & White Bean Salad?
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 Spring Greens & White Bean Salad 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 Spring Greens & White Bean Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
