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White Bean and Red Onion Salad

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White Bean and Red Onion Salad

White Bean and Red Onion Salad

Jessica Braider
Packed with flavor and varied textures, this salad is a keeper.
Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American, Mediterranean
Servings 4 servings


  • 1/2 lemon juice only, (about 2 Tbsp.)
  • 1 Tbsp. extra virgin olive oil
  • 15 oz. canned cannellini beans drained and rinsed, also called white kidney beans, or use 1 1/2 cups home-cooked beans for every 15 oz. can
  • 1/4 red onion finely diced
  • 1 - 2 tsp. capers to taste, drained


  • In a medium bowl, combine the lemon juice and oil. Gently stir in the beans, onions and capers. Chill until you are ready to serve it, up to 24 hours.


Nutritional Information Per Serving (% based upon daily values): Calories 150, Total Fat: 4g, 6%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 510mg, 21%; Total Carbohydrate: 23g, 8%; Dietary Fiber: 6g, 24%; Sugar: 1g; Protein: 8g
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Keyword All, Company/Entertaining, Dairy-Free, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Vegan, Vegetarian, Winter
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