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White Bean Salad

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


I absolutely adore this vegan white bean salad with lemon, artichokes, herbs and edamame. It's light, refreshing, tangy, briny, and packed with plant-based protein.


  • 3 cups cannellini beans*
  • 2 cups frozen, shelled edamame
  • 1 cup marinated artichokes, quartered
  • 3 tbsp capers
  • 3 tbsp scallions, finely chopped
  • 2 tsp garlic, finely minced
  • 1/3-1/2 cup crumbled feta (we used vegan)
  • 1/3 cup toasted pine nuts


  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh oregano, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 1/2 tsp salt, plus more to taste
  • 1/2 tsp pepper, plus more to taste


  1. If using dried white beans, cook according to package directions. If using canned, drain and rinse well. 
  2. Boil or steam edamame for 2-3 minutes.  Then drain and set aside to cool while preparing other ingredients.
  3. In a small pan over medium-low, toast pine nuts until golden brown, stirring very often. Keep a close eye on them - they tend to burn very quickly. It should take about 3-4 minutes. 
  4. Whisk together all ingredients for vinaigrette. 
  5. In a large mixing bowl, toss together all ingredients until well coated in vinaigrette. Top with more feta, pine nuts, fresh herbs and black pepper. 


*Cannellini beans can be substituted for another white bean, including Navy or Great Northern beans.

*Feel free to use dried or canned beans. Read the full blog post for more info on cooking dried beans from scratch.

  • Category: Salads

Keywords: vegan white bean salad

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