Gluten-Free White Bean Salad

Ingredients

Shop links on this page are for cannellini beans, rinsed and drained, Dijon mustard. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 2 cans cannellini beans, rinsed and drained Shop
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard (verify GF) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)
• 0.25 cup fresh parsley, chopped (optional)

Instructions

1. 1 In a medium bowl, combine the rinsed and drained cannellini beans. If using, add the minced garlic and chopped fresh parsley to the bowl with the beans.
2. 2 In a small separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until well emulsified, about 30 seconds. Season this dressing with salt and black pepper, whisking again to combine.
3. 3 Pour the prepared vinaigrette over the cannellini beans in the medium bowl. Gently toss everything together for about 1-2 minutes, ensuring the beans are evenly coated with the dressing.
4. 4 Taste the salad and adjust the seasoning with additional salt or pepper if needed. For optimal flavor, let the salad marinate for at least 10 minutes at room temperature before serving.

Nutrition (per serving)

Tips & Notes

• Warm the rinsed cannellini beans briefly before dressing. Warm beans absorb the lemon-Dijon flavor more fully.
• Toss the beans gently. Cannellini split easily and turn mushy with rough handling.
• Add chopped celery or red onion for crunch, since everything else in the salad is soft.

Common questions