Fresh white bean salad with sun dried tomatoes

Fresh white bean salad with sun dried tomatoes

I have a personal goal to eat fresh vegetables every day. Normally, I’ll make a leafy green salad for myself. But sometimes, I like to change things up with this fresh white bean salad with sun dried tomatoes. It’s such a quick and colorful dish that comes together in less than 30 minutes. I like to chop all the vegetables into small bite-size pieces so it’s easy to eat. That way you can either eat this as a salad or as a dip that you scoop onto a tortilla chip. If you are looking for a simple and easy starter to whip up for a dinner party or want a healthy lunch, this recipe is for you. Let’s get chopping. 

About the ingredients

White beans: If you’re in a rush, I strongly suggest using canned cannellini beans for this recipe, otherwise, you’ll need a few days to soak and boil your dried beans so you can use them in this dish. I think cannellini beans are perfect for this recipe, but you can also use great northern white beans too. 

Extra virgin olive oil: The dressing is just extra virgin olive oil and lemon juice, so you need to use a high-quality oil here because it will be a dominant flavor. 

Vegetables: Dealers choice in terms of what types of vegetables you want to use here. I suggest using hearty vegetables that can marinate in lemon juice and olive oil. That way you can make this salad and eat it the next day and it will be even more delicious. Generally, leafy greens don’t go well in this salad recipe, but you can layer the bean salad over lettuce or greens while serving it up. Vegetables I like to use for this recipe include carrots, onions, cucumbers, and celery. Radishes, bell peppers, and beets would also go well in this dish too.

Sun dried tomatoes: The intensity of sun dried tomatoes in this dish adds an explosion of flavor. I like it a lot more than adding fresh tomatoes. It also keeps better if you want to eat this salad for the next few days. 

Herbs: To keep this salad fresh and flavorful, I like to add dill, parsley, and thyme, but you can use whatever herbs you have on hand. Basil would pair nicely here, especially with the sun dried tomatoes. 

Lemon juice and zest: As I mentioned above, the “dressing” for this salad is just lemon juice and olive oil, so it comes together easily. The lemon juice and zest gives the salad brightness and acid. 

Garlic: A little bit of garlic adds spice and flavor to this recipe. It’s totally optional and based on your taste though.

Recipe: Fresh white bean salad with sun dried tomatoes

  • Serves 4 
  • Total cook time: 15 minutes 

 White bean salad served on leafy greens


  • 1 can white beans (15.5 ounces of cannellini beans) 
  • 1 large carrot 
  • 1 large celery stalk 
  • 1 Persian cucumbers
  • ½ small red onion 
  • ½ cup of sun dried tomatoes (avoid the salted ones) 
  • 2 cloves minced garlic
  • 2 tablespoon extra virgin olive oil 
  • 1 tablespoon of fresh lemon juice 
  • 1 tablespoon of fresh parsley 
  • 1 tablespoon of fresh dill 
  • 1 sprig of fresh thyme 
  • Salt and pepper to taste 

Step 1

Finely dice your vegetables, carrots, celery, cucumbers, and onions into small pieces. I think cutting the fresh vegetables into tiny pieces helps make the salad more enjoyable and can even be scooped up like salsa if you want to eat this salad with chips. Once your vegetables are chopped, put them into a large bowl. 

Finely diced vegetables in a bowl

Step 2

Drain and rinse your white beans before adding them into your bowl with your chopped vegetables. Don’t mix at this point. White beans are very delicate, so you don’t want to break them up by tossing them too much. 

White beans added to chopped vegetables

Step 3 

Add in your sun dried tomatoes. If you want to chop them up roughly before adding them in, please do. I don’t use the oil from the sun dried tomatoes in this recipe, but if you want to use that instead of olive oil, you can do that. 

Sun dried tomatoes added to white bean salad

Step 4

Add in your fresh herbs, garlic, lemon juice, lemon zest, olive oil, salt and pepper and toss until everything is combined. 

White bean salad served up with greens

Step 5 

Serve your white bean salad either on a bed of greens or with a side of tortilla chips. This salad can last in the refrigerator for up to 3 days and it gets better as it marinates in all of its juices. 

Did you make this recipe? Let me know what you thought by adding your comments below.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.