Name: Lemon-Parsley White Bean Salad
Prep time: 5 min
Total time: 5 min
Ingredients: 1 15- ounce can white beans (e.g., Great Northern, Cannellini, White Navy); 2 tsp extra-virgin olive oil; 2 tsp finely grated lemon zest; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1/4 cup roughly chopped parsley leaves; fine sea salt & freshly cracked pepper

Lemon-Parsley White Bean Salad

By Camilla

5 from 1 vote

on Jun 20, 2013, Updated Nov 06, 2024

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Do you ever find yourself staring at the contents of a high-end salad bar and thinking “That’s so easy–why don’t I make that at home?”

It happens almost every time I travel, and very often at a certain little store by the name of Whole Foods. So many of the offerings are stunning in their simplicity and I kick myself for neglecting to make the same ultra-easy food when I am at home.

Worse, I sometimes forget to share such recipes here. It’s not always about the latest, greatest, most unusual or sensational combination; it’s about delicious, healthy food that’s as satisfying as it is convenient.

So here’s a reminder of one of the simplest salads around: Lemon-Parsley White Bean Salad.

It’s cheap.
It’s easy.
It’s naturally gluten-free and vegan.
It takes 5 minutes to prepare.
It’s high in protein.
It requires a mere can of beans, a lemon, a handful of parsley, and a drizzle of olive oil.
It can be stuffed into a pita.
It packs well for lunch.
It is versatile (use any beans that you have on hand).
Or it can be taken in a Tex Mex direction by using black beans, a lime, and cilantro.

Sold? Me, too.

Happy eating, everyone, and stay cool!

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5 from 1 vote

Lemon-Parsley White Bean Salad

By: Camilla

Prep Time: 5

Total Time: 5

Servings:

Ingredients

▢ 1 15- ounce can white beans, e.g., Great Northern, Cannellini, White Navy
▢ 2 tsp extra-virgin olive oil
▢ 2 tsp finely grated lemon zest
▢ 1 tbsp fresh lemon juice
▢ 1 tsp Dijon mustard
▢ 1/4 cup roughly chopped parsley leaves
▢ fine sea salt & freshly cracked pepper

Instructions

Rinse and drain the beans; be sure to shake off as much water as possible (so as not to dilute the dressing).
In a medium bowl, whisk the olive oil, lemon zest, lemon juice and mustard with a fork. Add the beans and parsley; gently toss to coat. Season to taste with salt & pepper. Serve immediately or store, in the refrigerator, for up to 3 days.