This Simple Spicy White Bean Salad is made with cannellini beans, red onion, and a mix of sun-dried and cherry tomatoes tossed in a spicy white wine vinegar dressing. Whether serving it as a light lunch, a side dish, or at a potluck, this salad is a refreshing and satisfying option that only takes minutes to prepare.
It’s a fast, fast world and everybody needs everything in a matter of minutes – or less. My kids have that TikTok mind where if anything goes over 3 minutes it’s over and they’re on to the next thing. It’s crazy. Sometimes you just need to slow down and allow yourself to be bored, to wait, to think.
I’ve seen so many white bean salads and they’re like, “I can put this bean salad together and have it on the table in less than five minutes.”
But why? What’s the rush?
Just like how red beans and rice taste better the next day, this Simple Spicy White Bean Salad will too. Slow down and let the flavors come together. Sure, this recipe can be put together rather quickly, but once everything is combined, place them in the fridge, and let all the ingredients meet and dance together.
If you’re into meal prepping, this recipe is perfect for that. I made this on a Sunday evening, and ate it for lunch every day that week – and it tasted better as the week went on. The best part is this salad keeps together and won’t turn soggy on you.
What I like most about this Simple Spicy White Bean Salad is that it’s an amazing bean salad that works perfectly for a lunchtime meal, a simple side dish, or a family favorite at a holiday party. It’s packed with protein, it’s inexpensive, and you may have most of the ingredients on hand at most times.
What ingredients are in a White Bean Salad?
Beans: any white bean will do but I like the cannellini beans in this. I use canned beans in this recipe because it helps make it easier to put together with fewer steps compared to soaking dried beans.
Tomatoes: I use a mix of jarred sun-dried tomatoes and chopped fresh cherry tomatoes. You can also use grape tomatoes or chopped-up Roma tomatoes.
Vegetables: Red onions are perfect for salads. They add a nice fresh crispiness to each bite.
Herbs and Spices: This is where all that added flavor comes in. I include dried rosemary, oregano, and parsley. Using dried herbs gives this a stronger flavor, it’s less time-consuming, I always have them on hand, and it’s cheaper in the long run. I also love the kick of red pepper flakes. I usually use more than what’s on the recipe card but I dialed it back some.
The Dressing: The dressing is made up of white wine vinegar, olive oil, and a Louisiana-style hot sauce. I like to use Crystal’s brand because vinegar is a main ingredient. A hot sauce from Louisiana (most all brands from LA) uses vinegar so the flavor compliments the white wine vinegar and adds that extra spicy layer of flavor.
How do you make a White Bean Salad?
This White Bean Salad is easy to put together. And after seeing the ingredient list, you might have everything you need in your pantry.
1. Drain and rinse the cannellini beans.
2. Mix all the ingredients in a medium-sized bowl.
3. Refrigerate for at least 30 minutes for the flavors to meld together. But honestly, the longer the bean salad can wait the better this will be.
How do I store a White Bean Salad?
- Storing: White Bean Salad will last about 4 days if stored in an airtight container in the fridge.
- Freezing: It is not recommended to freeze this salad.
More Side Dish Recipes:
More Bean Recipes:
Simple White Bean Salad
Ingredients
- 2 15 oz cans of cannellini beans drained and rinsed
- 1 cup cherry tomatoes chopped
- ½ small red onion finely diced
- ¼ cup sun-dried tomatoes chopped
- ¼ cup white wine vinegar
- 2 tbsp olive oil extra virgin
- 1 tbsp Louisiana-style hot sauce Crystal's is preferred
- 1 tsp dried rosemary
- 1 tsp dried parsley
- ½ dried oregano
- ¼ tsp crushed red pepper flakes more if desired
- salt and black pepper to taste
Instructions
- Drain and rinse the cannellini beans.
- Mix all the ingredients in a medium-sized bowl.
- Refrigerate for at least 30 minutes for the flavors to meld together.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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