Fall in love with this White Bean Salad, a refreshing dish that's wholesome and tasty. Imagine plump, creamy white beans mixed with crisp, vibrant vegetables, all tossed in a zesty homemade dressing. This dish brings together the goodness of beans with the crunch of veggies, making it a perfect complement to any meal or a star in its own right. Whether you're enjoying a meal at home or a picnic outdoors, this White Bean Salad recipe is sure to please everyone, from kids to adults.
Ever wondered what it feels like to take a bite of summer, no matter what the calendar says? Well, say hello to the dish that locks in sunshine and serves it fresh on your plate - our delightful White Bean Salad!
This salad is a soul-soothing mix of creamy white beans, crisp, colorful veggies, and a tangy dressing that ties everything together like a warm hug from an old friend.
And the best part? It’s as easy as pie to whip up and perfect for meal prep! Whether you're a busy parent looking for a quick, nutritious option for the kids, or you're trying to impress your friends at the next potluck without breaking a sweat, this White Bean Salad has got your back.
Ingredients
Pepitas
- Raw Pepitas (Pumpkin Seeds): These little gems are not just for Halloween; they're packed with nutrients and provide a delightful crunch. Sunflower seeds make a great substitute.
- Olive Oil: A drizzle helps our pepitas get that perfect roast. Feel free to swap with avocado oil if that’s what you have on hand.
- Maple Syrup: It adds a touch of sweetness to balance the smokiness. Honey or agave syrup can be used as alternatives.
- Liquid Smoke: This gives a wonderful smoky flavor. If you don’t have liquid smoke, a bit of extra smoked paprika can help mimic that depth of flavor.
- Smoked Paprika: For that unmistakable warm, smoky aroma. A dash of chipotle powder can also do the trick for a spicier kick.
- Onion Powder: It brings a subtle sharpness. Garlic powder can be a good swap if you’re out of onion powder.
- Sea Salt: To enhance all the flavors. Kosher salt is a fine alternative.
Salad Dressing
- Extra Virgin Olive Oil: The foundation of our dressing, providing smoothness. Any neutral oil will work in a pinch.
- Tahini: This creamy sesame seed paste is key for texture and taste. In its absence, almond butter could lend a different but delicious nuttiness.
- Lemon Juice: Fresh lemon juice is best for that zesty kick. Lime juice or even a dash of vinegar can be a stand-in for lemon juice.
- Minced Garlic: It adds punch. If fresh garlic isn’t available, a sprinkle of garlic powder can suffice.
- Sea Salt & Fresh Ground Black Pepper: Seasonings that bring out the best in our dressing. Adjust according to taste, and feel free to experiment with white pepper for a subtle difference.
Salad
- Cannellini Beans or Great Northern Beans: These canned beans are wonderfully creamy and hearty. Feel free to use chickpeas or any other bean you prefer.
- Shredded Carrots, Diced Celery, Diced Red Pepper: This trio adds color, crunch, and nutrition. Don’t hesitate to throw in any veggies you have in the fridge; red onions, cherry tomatoes, red bell pepper, green onions, and cucumbers are nice additions. Kalamata olives are also lovely here and give a nice Mediterranean flair.
- Fresh Parsley: For that fresh herby finish. Cilantro, dill, or basil can also brighten up the salad with their unique flavors.
- Toasted Walnuts: They introduce a lovely earthiness and crunch. Pecans or almonds could work beautifully as well.
Tips and Tricks
- Roast Those Pepitas to Perfection: Trust me, the extra few minutes you spend roasting those pepitas (yes, those delightful pumpkin seeds) can make all the difference. Aim for a golden-brown hue and that irresistible crunch. It’s a game-changer, folks!
- The Dressing Is Key: I've learned that a great dressing can elevate any salad, and our tahini-based dressing is no exception. For an extra creamy texture, I swear by using high-quality tahini.
- Don’t Forget the Herbs: Fresh herbs can bring a salad to life. While parsley is my personal favorite for this recipe, don't be afraid to experiment with basil, cilantro, or even mint. Each brings its own unique flair to the party.
- Make It a Meal: Looking to bulk up your salad for a hearty meal? Quinoa or farro makes an excellent addition, turning your side dish into a satisfying main course. If you aren't considered with keeping this white bean salad vegan, diced chicken, salmon, shrimp, or feta cheese make nice additions.
- Let It Marinate: If time allows, let your salad sit for a bit before serving. Allowing it to marinate in the fridge for an hour or so really lets the flavors mingle and deepen. It's like giving your ingredients a chance to get to know each other better!
- Storage: Store leftovers in an airtight container in the refrigerator for up to four days.
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More Salad Recipes
- Roasted Sweet Potato Salad: Imagine biting into perfectly roasted sweet potatoes, mixed with a tang of cranberries and a crunch of pecans. This salad turned my Sunday dinners into a festive affair, and I'm sure it will do the same for you!
- Chickpea Quinoa Salad: This powerhouse combo of chickpeas and quinoa is my go-to for a protein-packed lunch that keeps me energized throughout the day. It’s a simple, flavorful journey to a healthier lifestyle that even my kids cheer for.
- Kale Beet Salad: The vibrant colors of this salad are almost as delightful as its taste. With earthy beets, crunchy walnuts, and a zesty dressing, it transformed my view on kale and became a much-requested dish at family picnics.
- Wild Rice Salad: This salad is a celebration of textures and flavors, featuring wild rice, crisp apples, and sweet dried cherries. It's a side dish that often steals the show at my dinner parties, and I bet it will at yours too.
White Bean Salad with Tahini Dressing
Ingredients
Pepitas
- 1 cup raw pepitas pumpkin seeds
- ½ tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon sea salt
Dressing
- 2 tablespoons extra virgin olive oil
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 3 cloves minced garlic
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Salad
- 2 cans cannelli or navy beans drained and rinsed
- ½ cup shredded carrots
- ½ cup diced celery
- ½ cup diced red pepper
- 2 tablespoons parsley
- ½ cup toasted walnuts
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl combine pepitas, olive oil, maple syrup, liquid smoke, smoked paprika, onion powder and sea salt. Toss to coat.
- Transfer to prepared baking sheet and spread into a single layer. Bake for 5 minutes. Stir and bake for 5 minutes longer. Remove from heat and allow to cool on the baking sheet.
- Meanwhile, whisk together olive oil, tahini, lemon juice, garlic, sea salt and pepper in a small bowl.
- In a large bowl combine beans, carrots, celery, red pepper, parsley and walnuts. Toss with dressing. Toss in desired amount of pepitas and serve at room temperature or chilled.
Nutrition
If You Like White Bean Salad You May Also Like:
- Strawberry Kiwi Fruit Salad
- Gluten Free Salads for Spring
- Sweet Potato Chickpea Salad
- Healthy Winter Salads
Shannon Graham
This sounds extremely fancy. I think I'm going to serve it at my next party.