CREAMY White Bean Salad | Healthy and Refreshing 10 Minute Recipe

This creamy white bean salad is truly what the Mediterranean kitchen is all about. We’re talking a ton of great flavors, heart-healthy ingredients, and all done in about 10 minutes. Serve it as a side dish or even as a main course. Either way, it’s the kind of food that will fill you with so much goodness.

To make this recipe, I used canned white beans, more specifically cannellini beans. You can use whatever type of canned white beans you like or even dried beans if you prefer. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

To make the creamy dressing, I used low-fat plain Greek yogurt. You can also use full fat, nonfat, or even a plant-based one to easily veganize this recipe. Either way, if you see your dressing is too thick, just add in some water to thin it out.

TIPS & TRICKS to Make this Recipe: You can serve this bean salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.

Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!

Watch the Video Below on How to Make this CREAMY White Bean Salad

5 from 2 votes

Print

CREAMY White Bean Salad

Course Salad

Cuisine Mediterranean

Prep Time 10 minutes

Servings 4

Calories 329 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE WHITE BEAN SALAD

• 2 cans white beans 15.5 oz / 440 grams each
• 1/3 cup chopped red onion 50 grams
• 1/3 cup chopped English cucumber 45 grams
• 1/3 cup chopped red bell pepper 60 grams
• 1/4 cup corn kernels (canned) 40 grams
• 2 tbsp chopped parsley 8 grams
• sea salt & black pepper

FOR THE CREAMY DRESSING

• 5 oz low fat Greek yogurt 150 grams
• 2 cloves garlic
• 2 tsp lemon juice 10 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

Instructions

1. Drain the cans of white beans into a colander and rinse the beans under water, then shake off any of the excess water and transfer the beans into a large bowl

2. Add the chopped red onion over the beans, along with the chopped cucumber, chopped red bell pepper, corn kernels, chopped parsley, and season with salt & pepper, gently mix together until well mixed

3. To make the dressing, add the Greek yogurt into a bowl, finely grate in the garlic, add in the lemon juice, olive oil, and season with salt and a generous portion of black pepper, whisk together

4. Pour the creamy dressing over the bean salad and gently mix together until well mixed

5. Serve at room temperature or even chilled, enjoy!

Recipe Notes

Get the Olive Oil I used to make this Recipe

Nutrition Facts

CREAMY White Bean Salad

Amount Per Serving

Calories 329 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 2mg1%

Sodium 138mg6%

Potassium 1089mg31%

Carbohydrates 53g18%

Fiber 11g46%

Sugar 4g4%

Protein 20g40%

Vitamin A 592IU12%

Vitamin C 21mg25%

Calcium 213mg21%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.