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Lemon White Bean Salad

Simple, light, and perfectly balanced.

Lemon White Bean Salad

A lot of times we tend to think of beans as something to add into soups, but they can make for some mighty tasty stand-alone dishes, too. If you’re not a huge fan of baked beans then this is a great one to replace those sweet recipes with something a bit fresher and lighter. The flavors of lemon and garlic come together in perfect harmony in this lemon white bean salad. Plus, just a few bucks gets you a huge side dish that’s ideal for large gatherings. You gotta love a dish that’s both tasty and economical.

Lemon White Bean Salad

This recipe comes together in a flash thanks to a combination of canned beans and lentils. Mix these together along with some chopped green onion and a generous amount of parsley. Then add some salt and pepper to taste. I like to to start with some of the low sodium canned beans because you can always add more salt, but you can’t take it out.

This thing that makes this salad so tasty, however, is the dressing. In this mixture is lemon zest, lemon juice, and fresh garlic for a lively addition to the beans. Considering how easy it is to pop a few cans open, the effort it takes to zest and juice some lemons isn’t much.

Lemon White Bean Salad

After making the dressing, pour the dressing over the beans. Then toss together for a really quick, healthy, and flavorful salad. There’s no dairy, gluten, or sugar in this dish which makes it a healthy option, too.

Lemon White Bean Salad

I heated up some garlic naan to go with the beans for a perfect light lunch. But, this salad goes with just about anything and is a wonderfully quick way to serve up some tasty legumes.

Serves 8

15m prep time

147 calories

Rated 4.2 out of 5
Rated by 6 reviewers

Allergens: Citrus

Diet: Vegan

For the salad:
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (15 oz) can lentils, drained and rinsed
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 green onion, finely chopped
  • Salt and pepper to taste
For the dressing:
  • Zest of 2 lemons
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  1. In a large bowl combine beans, parsley, and green onion. Set aside. Add salt and pepper to taste.
  2. In a small bowl combine lemon zest, lemon juice, and garlic. Drizzle in olive oil while whisking to emulsify. Pour dressing over beans. Toss to coat each bean and serve immediately.

Recipe adapted from Taste.

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