Today’s white bean salad may not be as colorful as other dishes in our collection, but it stands out in its own way. Our chefs combined iceberg lettuce, snappy white beans, radish, onion, croutons, and dressing in one bowl – an explosion of textures and flavors.
The name speaks for itself: This salad is super easy and quick to make. So, why not treat your loved ones to some white bean goodness?
Is White Bean Salad Healthy?
Yes, it is.
Our white bean salad provides tons of plant-based protein, dietary fiber, minerals, and a moderate amount of vitamins.
White bean, belonging to the legume family, is one of the main protein sources in today’s salad. Nutritionally, 3.5 oz of white beans consists of 7.3 g of high-quality protein and 4.8 g of fiber, both of which have been shown to bring great benefits to your physical health.
Lettuce, radish, onion, baguette cubes, spices, and herbs also add a considerable amount of nutrients to the salad’s profile; if you’re on a health kick, this dish really is a must-try.
Moreover, this salad is low in saturated fat, sodium, and cholesterol, at 1.3 g, 292.6 mg, and 1.3 mg, respectively.
Ingredients for White Bean Salad
We’ve kept the list of ingredients super straightforward so whenever you get a craving for this filling salad, you can easily buy all the items at your local stores.
Iceberg lettuce: This variety is much-loved for its sturdy, crunchy leaves and refreshing green color. If you fancy a lettuce mix, you can enjoy iceberg lettuce with romaine lettuce, red-leaf lettuce, or any type of your choice.
Radish: A pop of purple sneaking through the white beans canvas adds more character to the salad.
Red onion: The crispiness and mild spiciness of raw onion work excellently in many fresh salads. To avoid sticky hands and watery eyes, chill onions in the fridge for a few minutes before cutting them.
Homemade croutons: A batch of homemade croutons is easier to make with the help of an air fryer. It takes only 4 minutes to turn your stale bread into crispy golden-brown croutons.
Cheese: If you are vegan or lactose-intolerant, you can aim for nutritional yeast as an ideal alternative to Parmesan cheese. Both taste almost the same – nutty and savory.
Italian seasoning: This spice blend, including dried oregano, basil, thyme, rosemary, and marjoram, lends a herbal note to our dressing.
Dressing: Our chefs combine white beans and onions with a honey mustard dressing beforehand, allowing flavors to build up slowly. Plus, doing this also helps maintain the textures of other ingredients – especially the croutons.
How to Store Leftovers
For those who prepare this salad far in advance, we suggest keeping the vegetables and dressing in two different airtight containers. Both will last for up to a week in the fridge.
To store leftovers, place them in an airtight container, and label the date before refrigerating them. The salad will stay fresh for a maximum of 4 days. Still, you should finish them up sooner to avoid a soggy, unappealing salad.
How to Make White Bean Salad
This white bean salad with some of our favorite vegetables is perfect for enjoying on hot summer days. Give it a try and you’ll be amazed how these simple ingredients, once combined, can taste so divine.
cook TIME 10 mins
prep TIME 5 mins
total TIME 15 mins
COURSE Side Dish
CUISINE American, Global
CALORIES 155 kcal
10 ozlow-sodium canned white beans
3 oziceberg lettuce
1 ozradish sliced
1 ozred onion julienned
2 tbspparsley finely chopped
0.5 ozFrench baguette cubed
0.3 ozshredded Parmesan cheese
2 tbspolive oil
1 tbsplemon juice
0.5 tsptraditional Dijon mustard
1 tspItalian seasoning
White beans: Open the can of white beans with a can opener. Drain the white beans over the sink. Rinse them again under running water.
Iceberg lettuce: To remove the core, place the head onto its side, and use a sharp knife to cut 1 inch off the bottom of the lettuce. Discard the core and peel off the wilted outer leaves. Next, quarter the lettuce. With your hands, gently separate the leaves and place them into a colander. Rinse the leaves with cool water and pat them dry with a paper towel.
Radish: Use a sharp knife to remove the top part and the root end of the radish. Cut them into thinner slices, about 1/8 to 1/4 inch thick.
Red onion: Slice off the two ends of the onion. Peel away the outer skin. Remove the core and start to julienne the onion.
Parsley: Line the parsley bunch on a cutting board. Cut off the long stems. Chop the parsley.
French baguette: Use a serrated knife to cut the baguette into 1/2-inch strips. Cut those strips crosswise into 1/2-inch cubes.
Make the croutons: Line the air fryer basket with parchment paper (optional). Place 0.5 oz French baguette cubes into the air fryer. Cook them at 340°F for 4 minutes. Remove them from the air fryer and set them aside to cool.
Make the sauce: In a mixing bowl, combine 2 tbsp olive oil, 1/2 tbsp honey, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1 tbsp Italian seasoning, 1/4 tsp salt, 1/4 tsp pepper, and 1 tbsp parsley. Mix well.
In the same bowl, add 10 oz low-sodium canned white beans and 1 oz red onion. Stir occasionally until the vegetables are coated evenly in the sauce.
Assemble the lettuce: With 3 oz iceberg lettuce, make a bed of greens on a serving plate.
Combine salad ingredients: Atop, arrange 10 oz white beans, 1 oz red onion, 1 oz radish, and 0.5 oz croutons.
Garnish the dish: Sprinkle 1 tbsp parsley and 0.25 oz Parmesan cheese.
How to Make White Bean Salad
Amount Per Serving (1 serving)
Calories 155Calories from FDA
% Daily Value*
Saturated Fat 1g
Trans Fat 7g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Vitamin A 289IU
Vitamin C 6mg
* Percent Daily Values are based on a 2000 calorie diet.