I had a can of cannellini beans sitting in my pantry for about 6 months š until I finally made this delicious plant-based White Bean Salad. This was so simple and yummy, another can of cannellini beans will never in my pantry that long again!
This was actually a clean out the fridge meal, but it turned out so delicious (and beautiful!) I made it again and measured each ingredient so that I could share with you guys.
I love that this recipe can be made ahead of time for busy days and weeks. It actually gets better the longer it sits! I originally made it to have as sides for meals or for quick meals that I could add a protein like salmon or chicken with BUT, I loved it so much, I didn’t need to add anything else with it!
This White Bean Salad is full of nutrients and flavor, plant-based protein and fiber from the beans, and healthy fat from the pumpkin seeds. I also love the diced apples for an extra crunch and bit of sweetness.
White Bean Salad
Ingredients
- 1 can cannellini beans
- 1 large radish
- 1 small apple (or 1/2 large)
- 3 Roma tomatoes
- 1 small handful basil (finely sliced)
- 4 tbsp pumpkin seeds
- salt and pepper to taste
For the dressing
- 1 tbsp avocado oil mayo (or vegan mayo to tahini to keep vegan)
- 2 tsp apple cider vinegar
- 1 tbsp course ground dijon mustard
- salt and pepper to taste
Instructions
- Rinse and drain beans. Slice radish, tomatoes, apple, and basil. Combine salad ingredients in a large bowl or container.
- In a small bowl, whisk together all of the dressing ingredients.
- Add dressing to salad and mix well.
