Gluten-Free White Bean Salad
By the Gluten Free Recipes team ·
This vibrant white bean salad bursts with fresh, zesty flavors and a satisfyingly tender texture. A bright lemon-Dijon vinaigrette coats creamy cannellini beans, creating a refreshing and wholesome side dish.
At a glance: This easy salads and sides recipe yields 4 servings in about 20 minutes (10 min prep, 10 min cook). It uses 8 ingredients — including cannellini beans, extra virgin olive oil, fresh lemon juice — and walks through 4 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free White Bean Salad: When preparing this salads and sides recipe, oats are grown in rotation with wheat and frequently processed on shared equipment. Use only certified gluten-free oats (e.g., Bob's Red Mill GF, GF Harvest). Note: 5–10% of people with celiac disease also react to avenin, the protein in oats, even in certified-GF varieties — consult your doctor if you are newly diagnosed. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free White Bean Salad: This recipe is naturally free from gluten-containing grains, making it a safe and delicious option for those with celiac disease or gluten sensitivities.
Ingredients
- 2 cans cannellini beans, rinsed and drained
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (verify GF)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced (optional)
- 0.25 cup fresh parsley, chopped (optional)
Instructions
- 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
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
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
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
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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