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Quick and Easy Bean Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant white bean salad is a fantastic option for a quick, plant-based lunch or a refreshing side dish. Combining creamy cannellini beans with the sharp crunch of red onion and the sweetness of ripe tomatoes, it offers a wonderful balance of textures and savoury flavours. The generous addition of fresh parsley adds a hit of herbal brightness, while a drizzle of balsamic vinegar provides a tangy finish that ties the whole dish together beautifully.

As a versatile vegan recipe, this salad is naturally high in fibre and plant-based protein, making it a nutritious choice for a light yet satisfying meal. You can enjoy it as a traditional cold salad or try it gently warmed through for a more comforting dish. It is particularly delicious served alongside crusty wholemeal bread or as part of a summer spread.

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Ingredients for Quick and Easy Bean Salad

  • 230g cooked or 1 (425g) can low-sodium or no-salt-added cannellini beans or other white beans, drained

  • 1/2 small red onion, chopped

  • 1 tomato, chopped

  • 1/2 cup chopped parsley

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon no-salt seasoning blend, adjusted to taste

How to make Quick and Easy Bean Salad

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Mix all the ingredients in a bowl.

Serve cold as a salad or heat in the microwave for a warm entrée.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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