Share this Story

White Bean Salad

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

Time to transition to a healthier salad

Make the transition into autumn an easy endeavor with this white bean and pepper salad. Heartier than a green salad yet lighter than stews and soups that are on the cold weather horizon.

Time to transition to a healthier salad

White Bean Salad

Serves 4


    • 1 (15-ounce) can white beans, rinsed, drained
    • 1 small yellow bell pepper, seeded, diced
    • 1 small red bell pepper, seeded, diced
    • 1/2 medium red onion, thinly sliced
    • 1/4 cup finely chopped fresh flat leaf parsley
    • 1/4 cup chopped fresh dill
    • 1 tablespoon finely grated lemon zest
    • 1 tablespoon cider vinegar
    • 3 tablespoons extra virgin olive oil
    • Salt and freshly ground black pepper to taste


1. In a large bowl, combine beans, peppers, onion, parsley, and dill.

2. In a small bowl, whisk together zest, vinegar and oil. Pour over bean salad and toss to coat.

3. Season with salt and pepper, tossing again before serving.

More vegan salad recipes
Best Vegan Salad Recipes
Southwest vegan salad

Vegan Caesar Salad

New in Food & Recipes

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!

b h e a r d !

Welcome to the new SheKnows Community,

where you can share your stories, ideas

and CONNECT with millions of women.

Get Started