White beans, marinated artichoke hearts, roasted red peppers, and a tangy vinaigrette come together for a delicious salad you can make all year long. Serve this white bean salad as a side dish or add some protein to turn it into a full meal!
When I moved into my first apartment — around the time I started this site, in fact — one of the ingredients I really fell in love with was white beans. They quickly became a pantry staple for me.
Listen, there’s not much you can’t do with a can of white beans. They’re inexpensive, good for you, and they’re delicious. I regularly add them to pasta, toss them into soups (such as white bean chicken chili or quick and easy tortellini soup), turn them into garlic parmesan white bean dip, and more.
I am also very into using them as a base for hearty salads, such as this white bean and artichoke salad.
Why you’ll love this white bean salad
I admit that I have a love-hate relationship with your typical green salad. But put a salad like this one in front of me? I’m all in.
This particular white bean salad recipe has a little bit of everything: Creamy white beans, crisp red onion, briny marinated artichokes, and a perfectly tangy vinaigrette to pull it all together. It’s the kind of recipe that feels really luxurious but is so easy to throw together.
It’s also one of those unique salads that gives you the bold, fresh flavors you crave in a recipe you can make all year round. By pairing some pantry staples with fresh red onion and fresh parsley, we can make a delicious salad even in the middle of winter.
I don’t know about you, but that’s a big win here in snowy Illinois.
How to make this easy white bean salad
This white bean salad is easy enough to make in the middle of the week, but fancy enough to serve to dinner guests. Let’s talk through what you’ll need and how to make it.
Ingredients you’ll need
The dressing for this salad is a simple red wine vinaigrette. You’ll need:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- Fine sea salt and freshly ground black pepper (to taste)
I like to use extra virgin olive oil in salad dressings, but regular olive oil will work fine, too.
You can always cut down on the red pepper flakes if you’re spice-adverse, or increase them if you want a little more heat.
For the salad itself, you’ll need:
- 1 (15-ounce) can white beans, drained and rinsed
- 1 (14-ounce) jar marinated artichoke hearts, drained and chopped
- ½ cup roasted red peppers, diced
- ½ cup thinly sliced red onion
- ¼ cup fresh parsley, chopped
- Fine sea salt and freshly ground black pepper, to taste
Any white beans will work for this salad. Cannellini beans (aka white kidney beans) and great northern beans are my two favorites and the ones I reach for the most. Make sure to drain and rinse them so they don’t make the dressing cloudy.
If you struggle with the “bite” from raw red onion, soak the red onion slices in ice water for 10-20 minutes before adding them to the recipe. This will make them less astringent and give them a milder flavor.
Making this recipe
Start by making the dressing. Add the olive oil, vinegar, oregano, red pepper flakes, and a pinch of salt and pepper to a bowl or jar and whisk to combine. Taste and add more salt and/or pepper as needed.
Grab a large bowl and add the beans, chopped artichoke hearts, chopped roasted red peppers, onion, parsley, and another big pinch of salt and pepper.
Add the dressing and gently toss to combine. Be gentle so that you don’t smash or break down the beans!
Give everything a taste and season with additional salt and/or pepper as desired.
You can serve this salad right away, but it’s even better if you let it rest for at least 20-30 minutes in the refrigerator. This allows the flavors to really meld before serving.
When serving salads like this one cold, taste them once more after chilling but before serving. Cold temperatures can slightly dull seasoning, so you may find your white bean salad needs an extra pinch of salt or pepper after chilling.
Serving suggestions
This simple white bean salad is the perfect side to just about any main dish. The bright flavors make it pair well with everything from sous vide salmon to roasted boneless leg of lamb.
You can also bulk it up with some added protein, such as yogurt-marinated chicken skewers, to turn it into a full meal. You can even serve it over a bed of arugula or mixed greens or even pasta to stretch it even further!
Storage and make-ahead tips
This white bean salad actually tastes best if if you make it a little while before you plan to serve it. Perfect for a meal prep situation, right?
Make the salad up to 1 day ahead of time, but don’t add the parsley yet. Cover and refrigerate until you’re ready to eat, then add the fresh herbs for the brightest flavor.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Make sure to stir it before digging in, as the dressing may settle to the bottom.
Ingredient substitutions and variations
Consider the recipe as written in the recipe card to be your base canvas. There are plenty of ways to adjust this salad based on the ingredients you like best or have on hand!
- Swap the white beans for chickpeas or butter beans. Be sure to drain and rinse them before adding them to the salad.
- Use shallot in place of the red onion for a milder flavor.
- Lemon juice or apple cider vinegar can both be used in place of red wine vinegar in the dressing. They’ll each give the salad a slightly different flavor profile, so experiment to find what you like best!
- Don’t have fresh parsley? Try using fresh basil or fresh dill instead.
- Add some crumbled feta cheese for an extra layer of flavor. Since feta is a bit salty, be sure to go light on the salt and taste to adjust the seasonings accordingly.
- During the summer when more fresh produce is in season, you could even toss in some diced cucumbers or quartered cherry tomatoes.
No matter how you enjoy it, this white bean and artichoke salad is one you’ll want to return to again and again!
White Bean and Artichoke Salad
Ingredients
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- Fine sea salt and freshly ground black pepper to taste
For the Salad:
- 1 (15-ounce) can white beans (cannellini or Great Northern) drained and rinsed
- 1 (14-ounce) jar marinated artichoke hearts drained and chopped
- ½ cup roasted red peppers diced
- ½ cup thinly sliced red onion
- ¼ cup fresh parsley chopped
- Fine sea salt and freshly ground black pepper to taste
Instructions
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper until well combined.3 tablespoons olive oil, 2 tablespoons red wine vinegar, ½ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes, Fine sea salt and freshly ground black pepper
- In a large mixing bowl, add the white beans, chopped artichoke hearts, roasted red peppers, red onion, parsley, salt and pepper.1 (15-ounce) can white beans (cannellini or Great Northern), 1 (14-ounce) jar marinated artichoke hearts, ½ cup roasted red peppers, ½ cup thinly sliced red onion, ¼ cup fresh parsley, Fine sea salt and freshly ground black pepper
- Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
- Serve right away, or refrigerate for about 30 minutes to allow the flavors to meld before serving.
Notes
- This recipe can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Wait until you’re ready to serve to add the fresh herbs for the brightest flavor.
- Store leftovers in an airtight container for up to 3 days.
- If you don’t love the astringent “bite” of raw red onion, soak the onion slices in ice water for 10-20 minutes before adding them to the salad.
- Lemon juice or apple cider vinegar can be used in place of the red wine vinegar in the dressing.