Bright, simple, and flavorful, this Vegan White Bean Salad is the perfect summer side or light meal. This great salad is ready in minutes!
- 1/3 cup extra virgin olive oil (see note 1 for oil-free variation)
- 1/3 cup fresh lemon juice
- 1 1/2 tablespoons agave (or any liquid sweetener)
- 1-2 cloves garlic, minced or grated (or 1/2 teaspoon granulated garlic)
- 1/2 teaspoon sea salt, to taste
- 1/2 teaspoon freshly cracked black pepper, to taste
- 3 15-ounce cans (4 1/2 cups) white beans (see note 2 for bean recommendations)
- 2-3 cups sliced Persian or seedless cucumbers (see note 3)
- 1 cup very finely diced red or sweet onion (or 6-8 chopped green onions)
- 1/3 cup loosely packed finely chopped fresh dill
- 1-2 avocados, quartered and sliced (or diced), optional (see note 4)
- Note about oil: First off, this can be oil-free if you like. See note 1 for an oil-free dressing variation. If you’d just like to use less oil, use 2-3 tablespoons of oil and 2-3 tablespoons of water. The oil helps keep the salad from drying out but also influences the flavor which is why the recipe is written this way.
- Make dressing: Start by mixing together the dressing in a small bowl or measuring cup (I like the measuring cup because it has a spout). Vigorously whisk together the extra virgin olive oil, lemon juice, agave, salt, and pepper. You could also mix this in a jar with a lid and just shake it vigorously. It is fully mixed when it appears smooth and cohesive.Taste and adjust the ingredients as desired.
- Mix beans and veggies: Now mix together the white beans, chopped cucumbers and chopped onions.
- Add dressing and dill: Add in the dressing and then add the chopped dill and mix thoroughly.
- Serve: Serve with fresh sliced or diced avocados if desired and enjoy.
- Store: While this dish is best fresh, you may refrigerate leftovers for up to 2 days in an airtight container. Also, it’s best to add any avocado directly to individual plates since cut avocado doesn’t age well.
- Note 1: Oil-free variation: Combine 2-3 tablespoons of vegetable broth or tahini (different flavors and textures, depending on your preference), 3-4 tablespoons fresh lemon juice, 1 teaspoon dijon mustard,1-2 tablespoons agave (or substitute date or maple syrup), a few tablespoons of water, and salt and pepper to taste. You can also just use way less oil if you prefer.
- Note 2: My favorite beans for this dish are Great Northern beans, but white navy beans, cannellini beans (sometimes these are a little mushy from the can), butter beans, chickpeas, lima beans, or even red kidney beans would be delicious in this recipe. If you’re looking for a firmer bean, go with butter beans or chickpeas.
- Note 3: I love Persian cucumbers (small, sort of pickle sized) for this because they’re tender and a little bit more flavorful with a delicate skin. Seedless (also called English) cucumbers are also great because they have a very thin skin that’s easy to eat. Regular cucumbers (with the large seeds) tend to have a thicker skin. If working with regular cucumbers I recommend peeling and seeding them.
- Note 4: Don’t add the avocado right until ready to serve, and I recommend serving it directly onto everyone’s plates or bowls rather than mixing it into the salad. This is because if you have leftovers to store, the avocado browns and deteriorates rather quickly.
- Cook Time: Total time: 5 minutes
- Category: Salad
- Method: No Bake
- Cuisine: American
Keywords: Vegan Salad, Vegan White Bean Salad