White bean salad with flavorful lemon-parmesan dressing will stand out among all of the potato salad and pasta salads at your cookouts this summer. It’s healthy, delicious, and easy!
I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen.
Cookout season is officially here. Memorial Day was a few weeks ago, Father’s Day is Sunday, and the Fourth of July is right around the corner. This time of year, I always like to have a few new easy side dish recipes up my sleeve that will work for both planned events and spur of the moment gatherings.
Some of my favorites from years past include citrus and avocado salad, crunchy chickpea salad, and cucumber bruschetta. This healthy white bean salad is making a strong case for being my go-to side salad this summer. It’s easy and delicious, which are pretty important to me, but it’s also beautiful and affordable, which are great bonuses!
The white bean salad itself is incredibly simple, with just small white beans, juicy grape tomatoes, peppery radishes, and a handful of arugula. It’s all tied together with a delicious lemon-parmesan dressing that infuses loads of flavor into every bite.
Lemon-parmesan dressing is easy to make – you might even have all of the ingredients in your fridge already – but it’s so delicious. Puckery fresh lemon juice, creamy parmesan, and tangy Dijon mustard add a ton of personality to the buttery white beans.
I used GO VEGGIE lactose-free parmesan for this dressing. With only 15 calories per serving and double the calcium as traditional parmesan, it will make both your health conscious friends as well as those with lactose intolerances happy. This salad would also be vegan if you use their vegan parm. I always have a carton of one or the other in my fridge – they’re equally good. It’s also my secret ingredient for baked quinoa crusted chicken fingers (so good!) and this savory summer vegetable crumble.
Make a double batch – this lemon-parmesan dressing is also great on green salad, drizzled over grilled asparagus, or as a marinade for chicken.
- 1 can (15 ounces) small white beans, rinsed well and drained
- 1 cup grape tomatoes, halved
- 2 radishes, thinly sliced
- 1 cup arugula
- 1/4 cup fresh lemon juice
- 1/4 cup GO VEGGIE lactose free parmesan
- 2 Tablespoons mild vinegar (like white wine, coconut, or champagne vinegar)
- 2 Tablespoons olive oil
- 2 Tablespoons water
- 1/2 teaspoon Dijon mustard
- salt and pepper
In a large bowl, combine the white beans, tomatoes, radishes, and arugula.
In a small bowl, whisk together the lemon juice, parmesan, vinegar, oil, water, and mustard. Season to taste with salt and pepper.
Pour the dressing over the salad and todd to combine. Let stand 10 minutes before serving.