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Herby Marinated White Bean Salad

This Herby Marinated White Bean Salad is made with giant white beans, cherry tomatoes, sliced shallots, and lots of fresh herbs in a lemony marinade. Easy to make, no cooking necessary, and stays good for days in the refrigerator. Gluten-free & vegan.
Course Salad
Cuisine Gluten-Free, Italian, Mediterranean, Vegan
Keyword bean salad, marinated bean salad, marinated salad, no lettuce salad, tomato salad
Prep Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 cups
Calories 364kcal
Author Rachel Conners

Ingredients

  • 3 cups cooked white beans drained, I used Rancho Gordo Royal Corona Beans; cannellini beans are a great option too
  • cup olive oil
  • ¼ cup fresh lemon juice plus the zest of 1 lemon
  • 1 tablespoon white wine vinegar
  • 1 garlic clove grated
  • 1 teaspoon Dijon mustard
  • Salt & pepper to taste
  • 1 shallot sliced
  • 6 oz. cherry tomatoes halved; you can also use about 2-3 tablespoons chopped sun-dried tomatoes instead
  • Handful of fresh dill basil, oregano, mint, or other favorite herbs -- I did about 2 tablespoons each of fresh dill, oregano, and basil

Instructions

  • In a jar or small bowl, whisk together the olive oil, lemon juice and zest, white wine vinegar, garlic clove, Dijon, and salt and pepper. Taste, and adjust for your tastebuds if desired. Add in the shallots and let them rest in the dressing for a few minutes.
    ⅓ cup olive oil, ¼ cup fresh lemon juice, 1 tablespoon white wine vinegar, 1 garlic clove, 1 teaspoon Dijon mustard, Salt & pepper, 1 shallot
  • In a shallow bowl, combine the beans and tomatoes. Cover with the marinade, add the herbs, and stir to combine, coating all the beans. Cover and let rest at room temperature for an hour, or place in the refrigerator before serving.
    3 cups cooked white beans, 6 oz. cherry tomatoes, Handful of fresh dill
  • Serve with greens or over toasted bread (my favorite way to enjoy them).
  • These marinated beans will keep in an airtight container in the refrigerator for up to 5 days, absorbing more flavor from the marinade as they sit. 

Nutrition

Calories: 364kcal | Carbohydrates: 38g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 28mg | Potassium: 889mg | Fiber: 9g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 16mg | Calcium: 131mg | Iron: 5mg
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