This Marinated White Bean Salad is the perfect blend of creamy beans, zesty lemon, aromatic herbs, and smoky roasted peppers.

It’s fresh, vibrant, and gets even better as it sits—making it ideal for meal prep, picnics, and effortless lunches.

Why You’ll Love This Recipe

Packed with plant-based protein and fiber

Bursting with flavor thanks to fresh herbs and citrus

Easy no-cook prep—just stir and chill

Vegan, gluten-free, and endlessly customizable

Great as a side dish, sandwich filling, or quick snack

Ingredient Highlights

White beans: Creamy and mild, they soak up all the bright flavors

Fresh herbs: A medley of parsley, dill, basil, and more adds herby freshness

Roasted red peppers: Sweet and smoky, they bring bold color and flavor

Shallot & garlic: Aromatics that deepen the overall taste

Lemon zest & juice: Adds zingy brightness and balances the oil

Extra-virgin olive oil: A rich base that ties everything together

Red pepper flakes & black pepper: Adds a subtle kick

Pro Tips Before You Start

Use a variety of herbs for depth—parsley + dill + mint is a great combo

Zest your lemon before juicing to maximize citrus flavor

Don’t skip the marinating time—it allows the beans to fully absorb the flavor

For more tang, add a splash of red wine vinegar or capers

Use good-quality olive oil—it’s a key flavor in this dish

How to Make Marinated White Bean Salad

Step 1: Combine the Ingredients
In a large mixing bowl, stir together the white beans, chopped herbs, diced roasted red peppers, finely diced shallot, minced garlic, olive oil, lemon juice and zest, kosher salt, red pepper flakes, and a few cracks of black pepper.

Step 2: Marinate the Salad
Cover the bowl and refrigerate for at least 2 hours—or overnight for the best flavor.

Give everything a good stir before serving.

Step 3: Serve and Enjoy
Serve chilled or at room temperature as a side dish, scoop over toast, or tuck into grain bowls and wraps.

Serving Ideas

Spoon over toasted sourdough or crostini

Add to grain bowls with quinoa or farro

Serve alongside grilled chicken or fish

Wrap in lettuce leaves for a light lunch

Use as a protein-packed salad topper

Variations & Substitutions

Swap white beans with chickpeas or butter beans

Add crumbled feta or shaved parmesan for a cheesy touch

Stir in chopped olives or sun-dried tomatoes

Use green onion instead of shallot for a milder bite

Mix in arugula or spinach just before serving for a leafy upgrade

Storage Tips

Store in an airtight container in the fridge for up to 4 days

Flavors improve with time—great for meal prep

Stir before serving, as dressing may settle

Not freezer-friendly due to fresh herbs and oil separation

FAQs

Can I use dried beans instead of canned?
Yes! Just soak and cook them until tender, then cool before using.

What herbs work best?
Parsley, dill, cilantro, basil, tarragon, and mint are all great—mix and match!

Do I have to marinate overnight?
No, but it does taste better after a few hours of chilling.

Can I make this oil-free?
You can reduce the oil or use a splash of vegetable broth, but the flavor and texture will change.

How do I keep the herbs from browning?
Add lemon juice immediately after chopping and store sealed in the fridge.

Is this dish spicy?
Only mildly—the red pepper flakes can be adjusted to taste.

Can I serve it warm?
It’s best cold or at room temp, but you can gently warm it if preferred.

Final Thoughts

I always keep a bowl of this Marinated White Bean Salad in the fridge—it’s my go-to for no-fuss meals that feel special. It’s herby, lemony, and full of texture.

The kind of dish that surprises you with how satisfying it is, even though it’s so simple.