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This White Bean Salad is super quick and easy. It’s perfect on its own, served with crackers, or as a sandwich in pita bread or a wrap. You’re only 5 minutes away from delicious eats!
*Just a quick note to let you know this post is sponsored by So Delicious Dairy Free in honor of the 21-Day Dairy-free Challenge, and the Dairy-Free Menu Plan event being hosted by Go Dairy Free. I only recommend products that I love and use myself. All opinions are my own.*
As much as I love being in the kitchen and cooking up a storm, sometimes I just don’t have the time to make something elaborate.
Correction – I pretty much never have time for elaborate. But, often, I can’t even piece together 30 minutes to make a meal.
I know many of you are in the same boat – can I get a show of hands please?
Yup, that’s a lot of you! But I also know you are trying to be healthy and you really don’t want to reach for that frozen diet meal or yet another protein shake.
This Vegan White Bean Salad is perfect for a quick lunch, an easy dinner, or even yummy snacking throughout your day. It’s healthy, dairy free, gluten free, oil free, and delicious!
Oh, and did I mention it takes only about 5 minutes?!
Ingredient notes and substitutions
White beans ~ I like a soft, creamy bean for this recipe. Cannellini beans (or white kidney beans as they are sometimes called), Great Northern beans or navy beans would all work.
I used canned for convenience, but if you are into making them from scratch, be my guest.
This easy recipe is a great way to use up any leftover cooked beans you have sitting around in your fridge.
Veggies ~ A few chopped cucumbers, bell peppers, and green onion are simple, yet flavorful and add a nice crunch to an otherwise creamy dish.
Chopped tomatoes, diced red onion, or shredded carrot would all be delicious substitutions or additions.
Herbs ~ Fresh herbs keep this salad light and lively. I like parsley for the lemony flavor it provides, but fresh dill would be a wonderful substitution to change things up.
Dressing ~ Store-bought yogurt, a touch of Dijon mustard and a squeeze of fresh lemon juice is all you need for a tasty, creamy sauce.
I use So Delicious Dairy Free Unsweetened Yogurt Alternative as the base for the dressing for this salad. I use this dairy free yogurt all the time in sauces, spreads, dressings, smoothies, on top of chili, or simply mixed with fruit and granola for breakfast or snack. It’s creamy, a little tangy and, ahem, so delicious.
You can use your favorite plain, unsweetened yogurt. Vegan mayo would work as well.
How to make the recipe
This white bean salad recipes could not be easier to make.
Open a can of beans, chop a few vegetables, whisk up the creamy dressing, and stir everything together. Done!
For more easy plant based recipes ready in no time, check out my list of 15 Minute Recipes and 30 Minute Recipes.
How to serve
Pile this White Bean Salad into pita bread with some leafy green lettuce or roll it up into a wrap.
Serve it with some crunchy rice crackers for a great texture contrast.
Toss it with mixed greens and chopped nuts or seeds for a hearty salad.
It would even be perfect as a side dish for falafel, crunchy fritters or a veggie burger.
Heck, you could even turn this into a party dish by serving it as a bruschetta topping.
More easy vegan sandwiches and wraps
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Quick and Easy White Bean Salad (vegan, gluten free)
Ingredients
For the White Bean Salad
- 1 ½ cups cooked white beans or 1 15 oz can, rinsed and drained
- ½ cup diced cucumber
- ¼ cup diced red bell pepper
- 2 green onions sliced
- 2 tablespoons fresh chopped parsley
For the Tangy Dairy Free Yogurt Dressing
- ¼ cup So Delicious Dairy Free Unsweetened Yogurt Alternative or your fave dairy free unsweetened plain yogurt
- juice of ½ lemon
- 1 teaspoon dijon mustard
- salt/pepper to taste
For the Pita Sandwich
- 4 big leaves of red leaf lettuce or your favorite salad greens
- 4 pita pockets gluten free, if desired
Instructions
- Mix all the ingredients for the White Bean Salad in a mixing bowl. Set aside.
- Mix all the ingredients for the Tangy Dairy Free Yogurt Dressing in a small bowl.
- Pour the dressing over the white bean salad and mix well.
- If serving as a pita sandwich, tuck 1 lettuce leaf into each pita pocket and fill with equal amounts of the white bean salad.
francesca says
Hey Jenn! Thank you so much for being part of my 50 Epic Vegan Back to School recipes’ roundup ♥ I loved your recipe!
Jenn S. says
Thank you so much for including it, Francesca! Great roundup!