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20Mar, 23
Clean Food Love
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Creamy White Bean + Crisp Chopped Veggie Salad

A SUPER EASY, bright, fresh side dish for those backyard parties and BBQ’S happening this season!

I love that this salad only gets tastier a few hours later because the flavors have time to meld into each other – which makes for the BEST type of dish for get-togethers! Make hours in advance so you actually get to relax and enjoy your company.

Also makes for an EXCELLENT next-day lunch solution!

You can easily double or triple this for larger groups.

We LOVE chopped veggie salads at our house. It’s quite obvious because we sure have a lot of them here on the CFC website. But we ESPECIALLY adore them throughout the warmer months when produce is available locally and tastes SO FRESH!

This white bean version is completely Gluten-free, (can easily be Dairy-Free if you leave off the parmesan) and PACKED with garden-fresh veggies and herbs. Nothing complicated at all here – even the tasty light dressing is made of just a few simple ingredients. Oh yes, and of course, it’s incredibly delicious!

Try this with our Homemade Mayonnaise Recipe.

Adding beans to salads is a cost-effective way to boost nutrients and feed your family or a large group without compromising your budget.

I’m striving to be extra creative with less expensive (more affordable) foods.

I think “How can I create delicious meals or dishes for less money?” You too?! I think it’s a necessity these days to keep our family budget in check without compromising health and FLAVOR! So naturally, beans are always on the top of my list! Beans are incredibly nutrient-dense and filling.

I usually keep lots of canned beans in my pantry (stocking up when on sale) because they are AWESOME when I need to create a meal in a hurry. And of course, I love using the even more budget-friendly dried beans whenever I think to plan ahead for soaking and cooking time!

This recipe is truly SO good! Satisfying with lots of tasty ingredients. I served this as a side dish alongside some grilled chicken thighs over the weekend and it was very well received so I hope you enjoy it at your house too!

🍋ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste.

➡️ Want to cook your own dry beans at home?Here’s how.

I load beans with good-for-your-gut fiber, something a lot of us struggle to get enough of.

❤️ They have been linked with health benefits including lower cholesterol and blood pressure, and a lower risk of heart disease, and they also can help keep you feeling fuller longer.

➡ No matter what kind of legume you’re preparing, it’s important to make sure they are fully cooked before you eat them because the uncooked version contains “antinutrients,” which can affect both your digestive system and the absorption of other nutrients.

🥘 Enjoy beans in soups and stews, in salads, or in chili!


🔪Do you like chopping veggies?

I’ve always found it to be very relaxing for me. Chopping veggies forces me to slow down, calm down, and be present. It’s incredibly soothing and the finished result always makes me feel a great sense of accomplishment because my family will be eating all those beautifully prepared fresh vegetables.

➡️ Here are a few more of our favorite chopped salads that you’ll love:

8 servings


  • 2 x 15oz cans white beans, rinsed well and drained
  • 8 mini seedless cucumbers, sliced
  • 1 small red onion, finely diced
  • 2 cups ripe cherry tomatoes, halved
  • 1 yellow bell pepper, seeded and diced
  • 1/2 cup pitted olives, halved
  • 1 bunch of fresh parsley, chopped
  • 1/2 bunch of fresh dill, chopped
  • 1/3 cup freshly shaved parmesan cheese


  • 1/4 cup homemade mayonnaise
  • 2 large garlic cloves, pressed
  • zest and juice of 1 large lemon
  • 1 Tbsp white wine, red wine, or apple cider vinegar
  • sea salt and ground pepper, to taste


In a large bowl add your white beans.

Chop your veggies and herbs then add them to the bowl, together with the parmesan cheese.

In a small jar add all of your dressing ingredients and shake well to emulsify. Alternatively, you may whisk your dressing ingredients together really well in a small bowl.

Pour your creamy dressing over the salad and gently toss to combine.

Refrigerate the salad for 15 minutes to allow the flavors to combine, then toss again and serve.

Best enjoyed the day of making but stays good in the fridge for 2 days.



How To Cook Dried Beans in an Instant Pot

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