Summery White Bean Salad

Bean Salads - COPYRIGHT. Recipe and photo by A Legume a Day (

© Photo by A Legume a Day

Summery White Bean Salad

Serves: 4


  • 1.5 cups (= 1 15-oz. can) cooked white beans (cannellini, butter, chickpea, black-eyed peas, etc.)
  • 1 cucumber, chopped
  • 1 cup cherry or sweet 100 tomatoes, halved or quartered
  • 2 green onions, sliced OR a handful of chives, chopped (optional)
  • 1/4 cup chopped parsley (or herb of your choice), or to taste
  • 2-3 Tbs freshly squeezed lemon juice (~1 medium-small lemon or ~1/2 of 1 large lemon), or to taste
  • 2 Tbs olive oil
  • 2 Tbs roughly chopped capers, or to taste
  • Freshly cracked pepper, to taste
  • Salt, to taste – you may not need more salt if you are using salted beans and lots of capers


  1. Drain and rinse beans well.
  2. Rinse and prepare produce.
  3. Add beans, cucumber, tomatoes, green onions/chives, and herbs to a large bowl and stir.
  4. In a smaller bowl, make the dressing. Thoroughly mix the lemon juice, chopped capers, olive oil, pepper, and salt.
  5. Add the dressing to the beans and mix well. Taste for seasoning and adjust if necessary.


  • Try adding a cheese like (crumbled) feta.
  • If you have time to marinade the salad in the refrigerator before serving, that will help the flavors blend.

Looking for the Chickpea Waldorf Salad or Refreshing Three Bean Salad?