Name: White Bean & Veggie Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups mixed salad greens; 0.75 cup veggies of your choice, such as chopped cucumbers and cherry tomatoes; 0.33333334326744 cup canned white beans, rinsed and drained; 0.5 avocado, diced; 1 tablespoon red-wine vinegar; 2 teaspoons extra-virgin olive oil; 0.25 teaspoon kosher salt; Freshly ground pepper to taste

White Bean & Veggie Salad

4.7

(21)

17 Reviews

This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.

Katie Webster

Updated on September 19, 2023

Reviewed by Dietitian

Victoria Seaver, M.S., RD

Tested by

Learn more about our food philosophy and nutrition parameters.

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Prep Time:

10 mins

Total Time:

10 mins

Servings:

Yield:

4 cups

Nutrition Profile:

Nut-Free Dairy-Free Healthy Pregnancy Soy-Free High-Fiber Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

Use Your Choice of Vegetables

We used chopped cucumbers and cherry tomatoes for this salad, but feel free to use your favorite vegetables or whatever you have on hand, like bell peppers, radishes or celery. Try mixing it up with different seasonal vegetables. If you have leftover roasted vegetables, make sure they're cooled completely before adding them to the salad.

Types of White Beans

You can use any type of white bean for this salad, such as cannellini beans, navy beans or great northern beans. If you can find it, we recommend using low-sodium canned white beans to reduce your sodium intake.

Can I Double This Recipe?

Absolutely! You can easily double this recipe to make two servings, or you can meal prep it. If you plan on using this recipe for meal prep, the avocado can be diced and added the morning of or tossed with lemon juice to keep it from turning brown. The oil and vinegar can be stored in a separate container and tossed to combine with the salad before serving. Check out more tips on how to dice avocados and how to store cut avocados.

Additional reporting by Jan Valdez

Ingredients

2 cups mixed salad greens
¾ cup veggies of your choice, such as chopped cucumbers and cherry tomatoes
⅓ cup canned white beans, rinsed and drained
½ avocado, diced
1 tablespoon red-wine vinegar
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
Freshly ground pepper to taste

Directions

Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.

Originally appeared: EatingWell.com, August 2017; updated November 2022

Nutrition Facts (per serving)

360	Calories
25g	Fat
30g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 1
Serving Size 4 cups
Calories 360
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 13g	48%
Total Sugars 3g
Protein 10g	20%
Total Fat 25g	32%
Saturated Fat 4g	18%
Vitamin A 3221IU	64%
Vitamin C 30mg	33%
Folate 262mcg	65%
Sodium 321mg	14%
Calcium 140mg	11%
Iron 5mg	25%
Magnesium 104mg	25%
Potassium 1292mg	27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.