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Lemon-Parsley White Bean Salad

VGFHP

 

camilla simple bean salad

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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Lemon-Parsley White Bean Salad


  • Author: Camilla
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 1x

Ingredients

Scale
  • 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

  1. Rinse and drain the beans; be sure to shake off as much water as possible (so as not to dilute the dressing).
  2. 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.

Nutrition

  • Serving Size: 1/2 of recipe (just under 1 cup)
  • Calories: 212
  • Sugar: 0 g
  • Sodium: 68 mg
  • Fat: 6.6 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 28.6
  • Fiber: 8.3
  • Protein: 10.3 g
  • Cholesterol: 0
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Mike

Wednesday 22nd of April 2020

Add a little paprika and tumuric to take it to the next level.

Camilla

Thursday 23rd of April 2020

great idea, Mike!

Links: Honey Sweetened Preserves, Apricots, and Winners | Food in Jars

Sunday 14th of July 2013

[...] am always looking for easy salads for quick summer lunches and this one with white beans and parsley looks like it would fit the bill (though I’d probably fancy it up with some slivered grape [...]

Tina Verrelli

Friday 12th of July 2013

Lovely dish Camilla - Love the simplicity of the salad! I am guilty of over complicating dishes way to often. Good reminder for me!! Have a nice weekend!

Camilla

Friday 12th of July 2013

Thank you, Tina! I think it is one of the side effects of all of our competitive cooking, don;t you think? It's nice to step back and do something more "obvious" , but often overlooked :) Hope you have a great weekend, too, Tina!

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