White Bean Salad

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


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
  • 1/31/2 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. Defrost edamame in gently simmering water until they reach room temperature. 
  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.

Keywords: vegan white bean salad