Simple and Healthy White Bean Olive Salad
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This simple and healthy White Bean Olive Salad recipe is perfect for picnics or to serve with grilled chicken or fish.
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White Bean and Olive Salad is a healthy and savory explosion of flavors, textures, and fresh herbs. Perfect for picnics and warm summer evenings. Or as a base for grilled fish, chops, or chicken.
Summer entertaining, dinners, and picnics should be delicious and easy. This salad uses a few pantry ingredients tossed with a savory, homemade herb and vinegar dressing. After a quick chill in the refrigerator, about 30 minutes, it’s ready to go.
So yummy, it will be one of your go-to summer salads.
Read More: Summer Recipes & Ideas >>
Simple Ingredients for the White Bean Olive Salad
One of the things I love best about this salad is its simple, easy ingredients, which I almost always have on hand.
To make this salad, gather these ingredients:
For the salad:
- Canned white beans: like Great Northern or Cannellini
- Red onion
- Plum tomato, chopped
- Pitted olives (black, Greek or Mediterranean)
- Greens like arugula, kale, or spinach
For the dressing:
- Apple cider vinegar
- Garlic cloves
- Whole grain mustard
- Olive oil
- Lemon zest
- Fresh basil
How to Make White Bean Olive Salad
If you have about 10 minutes for prep, you can make this easy salad in two parts: the salad ingredients and the delicious homemade dressing.
For the Salad: Add the beans (drained and rinsed), onion, tomatoes, olives, and arugula to a medium bowl and toss.
For the Dressing: Whisk together the vinegar, garlic, and mustard in a separate small bowl. Slowly whisk in the olive oil until emulsified. Add the zest and basil; season with salt and pepper. Pour the dressing over the beans and refrigerate for about 30 minutes or until cold.
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Simple and Healthy White Bean Olive Salad
Ingredients
Salad:
- 2 (14-oz) cans white beans Great Northern, Cannellini, etc (drained and rinsed)
- 1/2 small red onion chopped
- 1 plum tomato chopped
- 1/2 cup chopped pitted olives (like kalamata)
- small bunch of arugula kale, or spinach
Dressing:
- 2 tablespoons apple cider vinegar or sherry vinegar
- 2 cloves garlic chopped
- 1/2 tablespoon whole grain mustard
- 1/2 cup olive oil
- zest of small lemon
- 2 teaspoons chopped fresh basil
Instructions
For the Salad:
- In a medium bowl, add the beans, onion, tomatoes, olives, and arugula; toss.
For the Dressing:
- Whisk together the vinegar, garlic, and mustard in a separate small bowl. Slowly whisk in the olive oil until emulsified. Add the zest and basil; season with salt and pepper. Pour the dressing over the beans and refrigerate for about 30 minutes or until cold.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This was fantastic! I only made a half batch and wish I’d made the whole thing! My husband loved it, too!
I’m so happy you enjoyed it! Thank you so much for trying it and letting me know your thoughts!