Lemony White Bean Salad (simple And Easy!) Recipe

I added this lemony white bean salad to my Simple Fresh Meals collection, where creamy white beans are bathed in a lemon herb dressing, kissed with chile flakes, and crowned with salty feta.

I make this lemony white bean salad when I need something bright that feels effortless. Cannellini beans become silky under a White Bean Dressing that somehow tastes like summer and makes you forget side dishes that try too hard.

Salty crumbled feta gives every bite a little drama. It’s the kind of Simple Fresh Meals entry that makes guests ask where you bought it, not what you cooked all day.

I promise it looks fancy but is really lazy, and you’ll end up making it more than you intended. I sometimes forget to measure and it still turns out great, no lie.

Ingredients

• Creamy cannellini beans pack fiber and plant protein, very filling, mild nutty taste.
• Bright lemon gives lively sourness, vitamin C and fresh aromatic citrus punch.
• Olive oil adds healthy fats, silky texture, and ties flavors together, not greasy.
• Salty crumbled feta brings tang, a little creaminess and extra savory protein.
• Parsley is bright herb, adds freshness, light bitterness and color, vitamin K boost.
• Garlic and shallot add pungent bite and sweet oniony notes, small raw zing.
• Red pepper flakes give heat, a little smoky spice, use to taste.

Ingredient Quantities

• 2 (15-ounce) cans cannellini or great northern beans, drained and rinsed
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 teaspoon lemon zest
• 1 small shallot, thinly sliced (or 1/4 cup red onion)
• 1 large garlic clove, minced
• 1/2 teaspoon red pepper flakes, or to taste
• 3/4 cup crumbled feta (about 4 ounces)
• 1/2 cup chopped fresh flat leaf parsley, packed
• 2 tablespoons chopped fresh dill or basil, optional
• 1/2 teaspoon kosher salt, plus more if needed
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Drain and rinse the 2 cans of cannellini or great northern beans, then pat them mostly dry with paper towels so the dressing won’t get too watery.

2. Thinly slice the shallot (or chop 1/4 cup red onion), then rinse it briefly under cold water if you want to tame the bite.

3. In a medium bowl whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, the minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until emulsified. Add 1/2 teaspoon red pepper flakes or less if you dont like heat.

4. Add the sliced shallot to the dressing and let it sit a minute so the flavors soften and mingle.

5. Gently fold the drained beans into the bowl with the dressing, trying not to mash them all up; use a spatula and a light hand.

6. Crumble in about 3/4 cup feta, add 1/2 cup packed chopped flat leaf parsley and 2 tablespoons chopped dill or basil if using, then toss lightly to combine. Reserve a little feta and parsley for garnish if you want.

7. Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. If it tastes flat a pinch more salt always helps bring out the lemon.

8. Let the salad sit at room temperature for at least 10 minutes so flavors meld, or chill for 30 minutes if you prefer it colder. If you like extra creaminess, mash a few beans against the bowl with the back of a spoon before chilling.

9. Serve with an extra drizzle of olive oil and the reserved feta and parsley on top. Keeps well covered in the fridge for 3 to 4 days, but eat within that time because the herbs and feta get stronger.

Equipment Needed

1. Medium mixing bowl for the dressing and beans
2. Fine mesh strainer or colander to drain and rinse the cans
3. Whisk or fork to emulsify the olive oil and lemon
4. Measuring cups and spoons for oil lemon juice and spices
5. Chef’s knife and cutting board for shallot herbs and garlic
6. Microplane zester and citrus reamer or juicer for zest and juice
7. Rubber spatula for gently folding without mashing the beans
8. Paper towels for drying the beans and quick cleanup
9. Serving bowl and spoon for plating and final toss

FAQ

Lemony White Bean Salad (simple And Easy!) Recipe Substitutions and Variations

• Cannellini / great northern beans → chickpeas or navy beans, they’ll give the same creamy bite, or butter beans for a silkier texture.
• Extra virgin olive oil → avocado oil or light olive oil, milder flavor and less grassy if you dont love strong olive taste.
• Fresh lemon juice → white wine or apple cider vinegar, or lime juice if you want a sharper, different citrus note.
• Crumbled feta → soft goat cheese or ricotta salata, or cubed firm tofu for a vegan swap that soaks up the dressing.

Pro Tips

1. Pat the beans as dry as you can, then spread them on a towel for a few minutes or toss them quickly in a hot skillet to dry and give them a tiny toasty edge, it really cuts down on watery dressing and adds a nice flavor.

2. If the shallot bites too hard, let the slices sit in the dressing or in very cold water for 5 to 10 minutes, squeeze them dry before adding, or quick-pickle them in a splash of the lemon juice for a brighter softer bite.

3. Go easy on the salt at first because the feta brings a lot, taste after everything is combined and then tweak, and if the salad feels too sharp a little pinch of sugar or a tiny drizzle of honey calms it without making it sweet.

4. For best texture and make-ahead ease keep most of the herbs and a bit of the feta separate until just before serving, and let the salad sit at room temp 10 to 20 minutes before eating so the flavors open up, it tastes way better than stone cold out of the fridge.