This easy bean salad recipe has white beans, tomatoes, bell peppers, cucumbers, radishes, and more!

It's an excellent lunch or side salad recipe that's quick to make. This dense bean salad is versatile and can be made with multiple beans, herbs, and vegetables.

If you love hearty salads that can be main courses, try our Asparagus and White Bean Salad and Grilled Halloumi Salad Recipe as well!

A dense bean salad in a glass bowl with a silver spoon.

Why You'll Love this Easy Bean Salad

This white bean salad is so easy to make! Because you used canned beans, it's so quick to pull together.
The creaminess of the beans pairs so well with the crunchy radishes, bell pepper, and cucumber. The bright pop of juicy flavor from the cherry tomatoes and the tangy, salty olives bring it all together!
Because it's packed with beans, this is a filling recipe for lunch or a great side salad!
This recipe saves well in the refrigerator and is great for meal prep! It also travels well, so it's a great dish to take to potlucks or picnics.

Bean Salad Ingredients

White Beans - you'll use canned white beans. Either cannellini beans or Great Northern beans will work!
Red Bell Pepper - fresh bell peppers have a great crunchy bite and an excellent flavor. You can substitute for yellow or orange bell pepper if you'd prefer.
Canned Artichoke Hearts - artichoke hearts have a wonderful subtle flavor that's almost grassy. They taste great, and I wouldn't recommend substituting them unless you don't like artichokes.
English Cucumber - use a fresh English cucumber or small Persian cucumbers so you don't have to peel them. The thinner skin of English cucumbers doesn't have the bitterness of regular, hothouse cucumbers.
Radishes - you'll use several small radishes (cherry radishes work great, but you can use any kind) for a crispy, zippy flavor!
Green Olives - I use Castelvetrano because I love its subtle flavor, but any green olive will work. You can also substitute for kalamata olives.
Cherry Tomatoes - juicy cherry tomatoes add an essential pop of flavor to the salad. Substitute for grape tomatoes or use larger Roma or Campari tomatoes if necessary.
Parsley - fresh parsley adds great flavor and some lovely green to the salad.
Extra Virgin Olive Oil - use a good quality EVOO for the dressing as it's the base of the vinaigrette.
Lemon Juice - freshly squeezed lemon juice adds essential acid to the dressing.
Salt - brings out the best flavors of each ingredient.
Black Pepper - adds the tiniest bit of hit to the dressing.

Ingredients for a white beans salad in glass bowls.

How to Make a Veggie Bean Salad

A white bean salad in a glass bowl with a silver spoon.

Step 1: Combine the beans, bell peppers, artichokes, cucumber, olives, tomatoes, and parsley in a large mixing bowl.

Step 2: In a small bowl, combine the oil, lemon juice, salt, and pepper and stir briskly to combine.

A chopped veggie and white bean salad in a glass bowl with a silver spoon.

Step 3: Top the beans and vegetables with the dressing and stir to fully combine.

Tips for Making this Salad

Make sure to drain and rinse the beans you're using. This removes the starchy bean water, which doesn't taste very good and makes the beans a little slimy.
If you don't have white beans, you can substitute them for chickpeas, pinto beans, or black beans.
If you don't have to keep the recipe vegan, you can add in crumbly feta cheese or shredded parmesan - they're both delicious in this recipe.

A silver spoon scooping up white bean salad.

Storage

Save leftovers for up to 4 days in the refrigerator in an airtight container. Allow to come to room temperature before serving.

A closeup shot of a white bean salad with veggies in a glass bowl.

If you try this recipe, leave a comment and a star rating below!

White Bean Salad

This easy bean salad recipe is perfect for lunch or a side salad! It's made with white beans, tomatoes, bell peppers, cucumbers, radishes, and more!

5 from 8 votes

Print Pin Rate

Prep Time: 20

Total Time: 20

Servings: servings

Author: Emily Wilson

Ingredients

2 cans (14.5 ounces each) white beans drained and rinsed
1 red bell pepper diced
1 can (14.5 ounces) artichoke hearts roughly chopped
1 English cucumber deseeded and diced
5 radishes thinly sliced
½ cup Castelvetrano green olives
1 cup cherry tomatoes halved
3 tablespoons fresh parsley chopped
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Combine the beans, bell pepper, artichokes, cucumber, olives, tomatoes, and parsley in a large mixing bowl.
In a small bowl, combine the oil, lemon juice, salt, and pepper and stir briskly to combine.
Top the beans and vegetables with the dressing and stir to fully combine.
Serve immediately or store in the refrigerator for up to four days.