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White Bean Salad

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5 from 9 reviews

  • Author: Lexi
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian


We can't get enough of this white bean salad with lemon, artichokes, herbs and edamame. It's light, refreshing, tangy, briny, and packed with plant-based protein.


Units Scale


  • 3 cups (2 15oz cans) cannellini beans, drained and rinsed
  • 2 cups frozen, shelled edamame, cooked according to package directions
  • 1 cup marinated artichokes, finely chopped
  • 3 tablespoons capers (optional)
  • 1/4 scallions, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/3 cup toasted pine nuts
  • Optional add-ins for a more filling salad*: 2 cups cooked farro + 1 cup finely chopped celery (see notes section about increasing dressing quantity)


  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 tsp dijon mustard
  • 3/4-1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 clove grated garlic (or 1/2 tsp garlic powder)
  • 1 tsp dried oregano


  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. 


*If you add in the farro and celery, you'll need to increase the dressing quantity to the following: 3 oz (a little over 1/3 cup olive oil, 1/4 cup lemon juice, 2 tsp lemon zest, 1 tsp dijon, 1 large clove garlic, 1 1/2 tsp salt, 1 tsp dried oregano. We also add in an extra 1/4 cup of feta and another small handful of pine nuts. 

Cannellini beans can be substituted for another variety of 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.

Meal prep/storage: This vegan white bean salad holds up well for meal prep. In fact, the longer the beans sit in the flavorful dressing, the better they'll taste. Just hold off on the pine nuts and feta until just before serving, otherwise they'll get too soggy. You can keep the salad (without feta and pine nuts) in the fridge in an airtight container and enjoy within 5 days.

Capers: Optional, but they add so much salty, briny, delicious flavor!  

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salads
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 330
  • Sugar: 1.9 g
  • Sodium: 810.7 mg
  • Fat: 15.3 g
  • Carbohydrates: 36.3 g
  • Fiber: 10 g
  • Protein: 15 g