This White Bean Salad with Summer Vegetables is as beautiful as it is delicious. Just one glance at the bowl bursting with vibrant cherry tomatoes, crunchy cucumber slices, sweet corn, and creamy white beans, and you know it’s going to be the highlight of any summer spread. This salad is the very definition of fresh, easy, and visually stunning.

Whether you’re looking to impress guests at your next backyard barbecue, or simply need a wholesome lunch idea that’s anything but boring, this bowl checks every box.

What Is White Bean Salad with Summer Vegetables?

White Bean Salad with Summer Vegetables is a refreshing, no-cook dish made with pantry-friendly white beans and crisp seasonal veggies like cucumber, tomatoes, and corn. Tossed in a light lemon vinaigrette, it’s the kind of recipe that balances bold flavors with clean, simple ingredients — and it just happens to be naturally vegan and gluten-free.

Why You’ll Love This Recipe

Packed with colorful vegetables that look amazing on the table
Quick and easy — takes just 15 minutes, no stove required

Protein-rich and satisfying, thanks to the white beans
Meal prep-friendly and perfect for picnics, lunches, or potlucks

Naturally plant-based and allergy-friendly

How It Tastes

This salad tastes bright, fresh, and balanced. The white beans are soft and creamy, playing perfectly against the crunch of cucumbers and the pop of sweet corn. The cherry tomatoes bring juicy sweetness, while red onions add a sharp bite. Every forkful is coated in a zesty lemon and olive oil dressing that ties it all together.

It’s refreshing but filling — and it doesn’t need mayo or cream to be completely addictive.

Benefits of This Salad

Nutrition-packed: Full of fiber, plant-based protein, and antioxidants
Budget-friendly: Uses simple, accessible ingredients
Hydrating: Fresh veggies with high water content

Great for digestion: Thanks to the fiber-rich beans and veggies
Low effort, big reward: Perfect when you want something easy that still looks and tastes amazing

Ingredients for the White Bean Salad with Summer Vegetables

Here’s everything you need to recreate this colorful bowl at home:

White beans (cannellini or great northern)
Cherry tomatoes
English cucumber

Sweet corn (fresh, frozen, or canned)
Red onion
Fresh parsley

Lemon juice
Extra virgin olive oil
Salt and pepper

Optional add-ins that elevate the salad beautifully: crumbled feta, fresh basil or dill, diced bell pepper, or even avocado chunks.

Tools You’ll Need

Large mixing bowl
Sharp knife

Cutting board
Citrus juicer (optional but helpful)
Small whisk or fork (for dressing)

Spoon or salad tongs for mixing

Ingredient Swaps and Add-Ins

I promised you flexible — and here’s proof.

Swap white beans for chickpeas or kidney beans

Add feta for a creamy, salty bite
Use lime juice instead of lemon for a tangy twist
Add diced avocado for a creamy texture

Toss in quinoa to bulk it up into a hearty meal

Anything you’ve got on hand — this salad can handle it.

How to Make White Bean Salad with Summer Vegetables

Step-by-step, this salad comes together in a breeze.

Rinse and drain the beans. Start with canned white beans. Rinse thoroughly to remove excess sodium and starch.
Chop your vegetables. Halve the cherry tomatoes, slice the cucumber into half moons, dice the red onion, and chop your herbs.
Make the dressing. In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Adjust seasoning to your taste.

Combine and toss. Add the beans and vegetables to a large bowl. Pour the dressing over the top and gently toss to coat.
Let it rest. Allow the salad to sit for 10–15 minutes so the flavors meld. Serve chilled or at room temperature.

This dish tastes even better after a little time in the fridge!

What to Serve With White Bean Salad

This salad is super versatile and pairs with just about everything. Serve it alongside:

Grilled chicken or shrimp
Veggie burgers or sandwiches

Roasted potatoes or baked sweet potatoes
Falafel or hummus wraps
Pita bread and a scoop of tzatziki

It also stands beautifully on its own as a light lunch.

Tips for Success

Use English cucumber or Persian cucumbers for fewer seeds and more crunch
Let the salad chill for at least 10–15 minutes before serving

If using canned corn, make sure to drain it well
Dice the red onion very finely to avoid overpowering bites
Taste and adjust the lemon and salt just before serving

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor develops as it sits, but give it a stir before serving again to redistribute the dressing.

Note: If you’re adding avocado or feta, add those just before serving to maintain the texture.

Common Mistakes to Avoid

Skipping the rinse: Not rinsing canned beans makes the salad overly salty or muddy

Too much lemon: While lemon is bright and beautiful, overdoing it can make the salad too acidic
Using soggy vegetables: Always use firm, fresh veggies for the best texture
Underseasoning: Be generous with salt and pepper — the beans absorb flavor

Frequently Asked Questions

Can I use dried beans instead of canned?
Absolutely! Just cook and cool them before using. You’ll need about 1.5 cups cooked beans to replace a 15 oz can.

Can I make this in advance?
Yes! This salad is perfect for meal prep and even tastes better the next day.

Is it gluten-free?
Yes — just double check any added toppings like store-bought feta or dressing.

Can I freeze this salad?
No the fresh vegetables won’t hold up well after freezing. It’s best enjoyed fresh or stored in the fridge.

Nutrition Information (Approximate, per serving)

Calories: 230
Protein: 9g

Carbohydrates: 28g
Fiber: 8g
Fat: 9g

Sodium: varies by brand of beans
Sugar: 4g

August 2, 2025 by Melissa

White Bean Salad with Summer Vegetables