Christina Adams Blog: White Bean Salad Recipe

White Bean Salad is the perfect answer to what to make for a quick dinner side dish or your next potluck picnic!

White Bean Salad Recipe #easy #healthy #potluck #salad #recipes #healthyrecipes #beans #vegan #vegetarian #glutenfree #dairyfree #quick #picnic

Heads up! This post was first published May 2014. Updates were made May 2018. Enjoy!

Last week, we were supposed to attend a family picnic for Meghan’s school. In a bit of a rush, I whipped up this white bean salad to bring along. Then, the storm clouds rolled in and the thunder and lightening put on a show that cancelled the picnic.

I ended up eating a giant bowl of this salad for dinner. Then I had some more. I kept thinking about it everyday since then, so I made it again for dinner a few days ago.

I will make this white bean salad again and again this summer, so I knew I had to share it with you.

White Bean Salad recipe

This is a quick and easy salad to throw together and is perfect if you are looking for a fresh and healthy addition to your Memorial Day weekend potluck. (To my non-US readers, Memorial Day is always celebrated the last Monday of May, and is a day where we honor our fallen military service members.)

I pretty much think fresh basil can do no wrong. This salad is bursting with fresh basil and it just reminds me of summer. What a great salad to eat on the weekend that kicks off summer. I hope you enjoy this White Bean Salad as much as I do!

White Bean Salad

This vegan, gluten-free, soy-free, and nut-free salad is quick to throw together, healthy, and full of flavor. It’s a perfect party salad!

Author: Maryea Flaherty | Happy Healthy Mama
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 8 servings

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper
2 (15 ounce) cans white kidney beans, drained and rinsed
1 cup cherry tomatoes, halved or quartered, depending on their size
1 large avocado, cut in half length-wise and then sliced
1 cup packed basil leaves, chopped

Instructions

In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic. Set aside.
In a medium bowl, gently mix together the beans, tomatoes, avocado, and basil. Drizzle the dressing on top and gently mix again to coat the salad. Enjoy!

Notes

*This recipe originally called for half of an avocado and half of a cucumber. Over the years, I left the cucumber out and used a whole avocado more often than not. If you prefer, add some cucumber slices! It’s good either way.