White Bean Salad

I’m starting to feel a bit of Spring in the air which means I start lightening up my salads and instead of roasting veggies and making heartier warm flavors I’m starting to add fresh herbs and raw in-season veggies lightly chopped all tossed with a homemade dijon vinaigrette. This salad is bursting with freshness and flavor and is a great lunch salad or served alongside a main dish for dinner. It holds up well in the fridge for a few days so plan to pack some leftovers for lunch!

White Bean Salad with Dijon Vinaigrette
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • Kosher salt and black pepper
  • 3 15.5-ounce cans cannellini beans, rinsed
  • 1 bell pepper, chopped
  • ½ small red onion, thinly sliced
  • 2 teaspoons fresh thyme leaves
  1. In a large bowl, whisk together the vinegar, oil, mustard, ¾ teaspoon salt, and ½ teaspoon black pepper.
  2. Stir in the beans, bell pepper, onion, and thyme. Serve cold or at room temperature.