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Bird's-eye view of white bean salad with red bell pepper, celery, red onion, and parsley in a light vinaigrette.

Easy White Bean Salad

White beans with bell pepper, celery, and red onion in a herb vinaigrette make a quick, chilled salad ready in 15 minutes.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 160 kcal

Ingredients
  

  • 2 (15 oz) cans low sodium white navy, cannellini beans or black eyed peas rinsed and drained
  • 1 large red bell pepper diced
  • 3 celery stalks diced
  • 1/4 cup red onion diced
  • 1/4 cup parsley finely chopped
  • 4 tbsp extra virgin olive oil
  • 5 tbsp white, red wine or apple cider vinegar (or lemon juice)
  • 1 garlic clove grated
  • 1 tsp dried herbs like rosemary, basil, oregano
  • 1/2 tsp salt
  • Ground black pepper to taste

Instructions
 

  • Make Dressing:

    In a small bowl, combine olive oil, vinegar, garlic, dried herbs, salt, and pepper; mix with a fork. Reserve.

  • Combine Salad Ingredients:

    In a large bowl, combine white beans, bell pepper, celery, red onion, and parsley. Pour dressing over and mix gently.

  • Chill Before Serving:

    Best if chilled for about an hour before serving to allow flavors to meld and salad to cool, though it can be served right away.
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