This White Bean Salad brings together vibrant colors, fresh textures, and Mediterranean-inspired flavors in every bite. Creamy cannellini beans are gently marinated with lemon, chives, and sun-dried tomatoes, then tossed with crisp arugula, sweet cherry tomatoes, and roasted red peppers for a dish that feels both hearty and refreshing.
White beans are an excellent source of plant-based protein and fiber, supporting sustained energy and healthy digestion. They also provide iron, magnesium, and folate, key nutrients for overall wellness. The mix of colorful vegetables adds antioxidants and vitamins A and C, while olive oil and vinaigrette contribute beneficial fats that help your body absorb those nutrients.
Simple to prepare and full of natural flavor, this salad works beautifully as a light meal or a vibrant side — a wholesome, satisfying way to enjoy more plant-forward foods any day of the week.
Recipe
Serves 4
For the white beans:
1 can (15 oz / 425g) cannellini beans, drained & rinsed
Juice of ½ lemon (about 1 tbsp / 15ml)
3 tbsp. (0.1 oz / 3g) fresh chives, chopped
¼ tsp. garlic powder
2.5 oz. (70g) sun-dried tomatoes, drained, finely chopped
For the salad:
1.4 oz. (40g) gluten-free croutons
5 oz. (140g) arugula
2.5 oz. (75g) roasted red peppers, sliced
6 oz. (170g) cherry tomatoes, halved
1.25 oz. (35g) red onion, finely chopped
8 tbsp. (4 oz / 120ml) vinaigrette dressing (store-bought or homemade)
How to Prepare
In a bowl, combine the beans, 1 tbsp olive oil, lemon juice, chives, ¼ tsp salt, ¼ tsp pepper, garlic powder, and sun-dried tomatoes. Stir gently to coat.
In a large serving bowl, add the croutons, arugula, marinated beans, roasted red peppers, tomatoes, and red onion.
Drizzle with vinaigrette and toss gently to combine. Serve immediately.
