This White Cannellini Bean Salad comes together with white beans, fresh veggies, and a simple dressing. Quick to prepare, it’s a vegetarian side dish that always disappears quickly!

For more easy side dishes, check out our Corn Feta Salad and Summer Squash Salad. 

white bean salad in a bowl with a wooden spoon. this recipe
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Why You’ll Love This White Bean Salad

This Southwestern-style white bean salad is perfect for summer cookouts, potlucks, or as a filling and nutritious meal on its own. While it’s great all year, it’s especially delicious during the summer when all the fresh produce is in season, just like our tomato onion salad.

I make a variation of this salad regularly and it’s my go-to side for any big gathering. With no cooking required, it’s a game-changer on those blistering hot days when you just can’t be bothered to turn on the stove. All you have to do is combine the ingredients and let the dish chill in the fridge.

Enjoy it as is, or mix and match your favorite ingredients to make it your own. I love serving it with marinated Mexican chicken or even Old Bay shrimp boil. Just be prepared to make extras because this salad always disappears quickly! 

Cannellini Bean Salad Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for cannellini bean salad.
  • White beans: Use cannellini beans or Great Northern beans that have been rinsed and thoroughly drained. 
  • Corn: Fresh, frozen, or canned corn will work. 
  • Cucumber: English cucumbers or Persian cucumbers are best. 
  • Bell pepper: We use red bell pepper, but orange or yellow will also work. 
  • Avocado: Adds a creamy consistency. 
  • Red onion: For a crisp texture and tangy flavor. 
  • Fresh cilantro: Add a bright, refreshing taste. 
  • Jalapeño pepper: For a touch of heat. 

White Bean Salad Dressing

  • Extra-virgin olive oil: Forms the base of the dressing. 
  • Lime juice and zest: Freshly squeezed is best! 
  • Garlic cloves: Use whole garlic cloves, not pre-minced or powdered varieties. 
  • Ground cumin: For warm, savory flavor. 
  • Honey: Adds the perfect amount of sweetness. Maple syrup will also work. 

What other kinds of beans can I use for cannellini bean salad?

A great substitute for cannellini beans is Great Northern beans or black beans. As with any beans, make sure to drain and rinse them before adding them to the salad. 

How to Make Cannellini Bean Salad

Here are brief steps to make this white bean salad. For the full description, see the recipe card below.

dressing ingredients in a glass measuring cup.

Step 1: In a glass measuring cup or bowl, combine the oil, lime juice, zest, garlic, cumin, honey, salt, and pepper.

whisked dressing in a glass measuring cup.

Step 2: Whisk the dressing ingredients.

chopped vegetables with beans in a bowl.

Step 3: Combine all the salad ingredients in a large bowl. 

tossed salad with a spoon in a bowl.

Step 4: Pour the dressing over the salad, and gently toss to combine. Chill for 30 minutes before serving.

White Bean Salad Recipe Tips

Here are some tips for the best cannellini bean salad: 

  • Remove the Jalapeño Seeds: Make sure to remove the seeds and white membrane from the jalapeño to prevent the salad from becoming too spicy. 
  • Drain Beans Thoroughly: To avoid soggy salad, let the drained beans and canned corn (if using) sit over a colander and then either lightly blot with a few sheets of paper towels or transfer to a bowl lined with paper towels to absorb extra moisture.
  • Dice the Ingredients Evenly: Chop all the produce into equal, bite-sized pieces to ensure you get a little bit of everything in each bite. 
  • Customize the Salad: Feel free to customize the salad by adding other ingredients like diced tomatoes (remove the core and seeds), chopped green onions, crumbled cotija, or feta cheese according to your preferences.
  • Chill Before Serving: Let the salad chill in the refrigerator for at least 30 minutes before serving. This allows plenty of time for all the flavors to meld together.

What to Serve with Cannellini Beans Salad

Serve this salad on its own as a vegetarian main course. Or, use it as a dip with tortilla chips or pita bread.

Alternatively, you can enjoy it as a side dish with main dish options such as oven baked BBQ chicken legs, grilled chicken drumsticks, or jalapeño turkey burgers.  

How to Store this Cannellini Bean Salad Recipe

Store leftovers in an airtight container in the fridge for 1-2 days. Bring the salad to room temperature and give a good stir to redistribute the ingredients before serving. 

I don’t recommend freezing this recipe! It won’t thaw well and will become soggy.

close up cannellini bean salad recipe in a bowl.

You May Also Like

Mediterranean Bean Salad

Pineapple Black Bean Salsa

Quinoa Salad with Feta

Corn Salad with Lime Dressing

If you try white bean salad, please leave a star rating and a comment letting us know how you liked the recipe.

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white bean salad in a bowl with a wooden spoon.

Cannellini Bean Salad Recipe

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  • Author: Katya
  • Prep Time: 25 min
  • Total Time: 25 minutes
  • Yield: 8-9 1x
  • Category: Salad
  • Cuisine: Mexican
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Description

This White Cannellini Bean Salad comes together with white beans, fresh veggies, and a simple dressing. Quick to prepare, it’s a vegetarian side dish that always disappears quickly!

Ingredients

Units Scale
  • 2 cans (15 oz. each) white beans, such as cannellini or Great Northern, rinsed and thoroughly drained
  • 1 can (15 oz.) corn, fresh, frozen, or canned
  • 1 cup chopped cucumber
  • 1 red bell pepper, diced
  • 1 large ripe avocado, chopped
  • 3/4 cup red onion, finely diced
  • 1/2 cup chopped fresh cilantro
  • 2 jalapeno peppers, seeded and finely diced

Dressing

  • 1/2 cup extra-virgin olive oil
  • Zest of 2 limes
  • 4 Tbsp. fresh lime juice, about 2 limes
  • 2 garlic cloves, minced
  • 2 tsp. ground cumin
  • 1 Tbsp. honey
  • Kosher salt and fresh black pepper
  • Crumbled cotija or feta cheese, optional topping

Instructions

  1. In a large bowl, combine the drained and rinsed white beans, corn, cucumbers, red bell pepper, avocado, red onion, cilantro, and jalapeño peppers.
  2. In a small bowl, whisk together the olive oil, lime zest, lime juice, garlic, cumin, and honey. Season with salt and pepper to taste.
  3. Pour the dressing over the bean mixture and toss gently to combine. Cover and refrigerate for at least 30 minutes before serving. Serve chilled or at room temperature.
  4. Optional, right before serving, top with crumbled cotija or feta cheese.

Notes

  • Drain thoroughly: To avoid soggy salad, let the drained beans and corn sit over a colander and then lightly blot with a few sheets of paper towels or transfer to a paper towel-lined bowl to absorb the extra moisture.
  • Dice evenly: Chop all the produce into equal, bite-sized pieces to ensure you get a little bit of everything in each bite. 
  • Optional add-ins: Feel free to customize the salad by adding other ingredients like diced tomatoes (remove the core and seeds), or chopped green onions.
  • Leftovers: Ideally, this salad is best served the same day but if you do have leftovers, they are best eaten within 1-2 days.

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 262
  • Sugar: 5.9 g
  • Sodium: 28.5 mg
  • Fat: 19.4 g
  • Carbohydrates: 21.2 g
  • Protein: 4.8 g
  • Cholesterol: 0 mg