White Bean and Pea Salad
This light, bright salad comes together in minutes. It uses pantry beans and fresh or frozen peas for a quick boost of protein and fiber. The lemon and parsley keep the flavors fresh. Serve it on its own or pair it with warm dishes like creamy white beans with parmesan and lemon for a cozy meal.
what makes this recipe special
This salad is fast, flexible, and full of texture. Canned white beans add creaminess while peas give a sweet pop. Cherry tomatoes add juiciness and red onion a mild bite. The lemon-olive oil dressing ties everything together with a bright, simple flavor.
how to make White Bean and Pea Salad
Ingredients:
1 can of white beans, drained and rinsed
1 cup peas (fresh or frozen)
1 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/4 cup fresh parsley, chopped
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Directions:
- In a large bowl, combine the white beans, peas, cherry tomatoes, red onion, and parsley.
- In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator before serving.
how to serve White Bean and Pea Salad
Serve this salad chilled or at room temperature. It makes a great side for grilled fish or chicken. It also pairs well with a simple green salad, such as a pear and arugula salad, for a full, fresh plate.
how to store White Bean and Pea Salad
Store the salad in an airtight container in the fridge. It will keep well for 2–3 days. If you plan to keep it longer, leave off the dressing and add it just before serving to keep the peas and tomatoes firm.
tips to make White Bean and Pea Salad
- Rinse canned beans well to remove excess sodium.
- If using frozen peas, thaw them under cold water and drain.
- Taste the dressing before tossing; adjust lemon, salt, or pepper to your liking.
- Chop the parsley finely so it mixes evenly.
variation (if any)
- Add crumbled feta or diced avocado for extra creaminess.
- Toss in chopped cucumber or blanched asparagus for more crunch.
- Swap lemon for a splash of red wine vinegar for a different tang.
FAQs
Q: Can I use dried beans instead of canned?
A: Yes. Cook dried white beans until tender, then drain and cool before using.
Q: Are frozen peas okay to use?
A: Absolutely. Thaw them and drain any excess water before adding.
Q: Is this salad vegan?
A: The base recipe is vegan. Add cheese if you want a non-vegan version.
Q: Can I make this ahead?
A: Yes. Keep the dressing separate and toss just before serving for best texture.
Conclusion
This White Bean and Pea Salad is an easy, healthy option for weeknights and picnics. For a spring twist with herbs, see White Bean + Pea Salad with Spring Herb Pistou. For another take that highlights pea shoots and beans, check out White Bean Salad with Pea Shoots | Naturally Ella.
White Bean and Pea Salad
Ingredients
Salad Ingredients
- 1 can white beans, drained and rinsed Canned white beans add creaminess.
- 1 cup peas (fresh or frozen) If using frozen, thaw and drain before using.
- 1 cup cherry tomatoes, halved Adds juiciness.
- ¼ cup red onion, diced Provides a mild bite.
- ¼ cup fresh parsley, chopped Chop finely for even mixing.
Dressing Ingredients
- Juice of 1 lemon For a bright flavor.
- 2 tablespoons olive oil Use high quality for best taste.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- In a large bowl, combine the white beans, peas, cherry tomatoes, red onion, and parsley.
- In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
Serving
- Serve immediately or chill in the refrigerator before serving.
