Vegan White Bean and Arugula Salad
This salad is bright, satisfying, and comes together in minutes — the kind of meal that feels effortless but looks like you actually tried. Peppery baby arugula, juicy halved cherry tomatoes, and creamy white beans make a genuinely hearty base, while torn basil and fresh parsley keep every bite tasting lively and herby. The dressing is a simple whisk of olive oil, lemon juice, Dijon mustard, and grated garlic — bold enough to stand up to the beans without drowning the greens. Letting the beans sit in half the dressing for a few minutes before you add everything else is a small step that makes a big difference, pulling all that lemony flavor right into the heart of the salad. Everything in this recipe is naturally plant-based, so there's no swapping or substituting required — it just works as written. Optional toasted pine nuts add a buttery crunch if you want to take it up a notch. It serves four and is sturdy enough to bring to a potluck or pack for lunch without wilting into a sad, soggy mess.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 2 cans (15 oz each) white beans, drained and rinsed
- 5 oz baby arugula
- 1 cup cherry tomatoes, halved
- ¼ small red onion, very thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh basil leaves, torn
- ¼ cup toasted pine nuts (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, salt, and black pepper until smooth and emulsified.
- 2
Add the drained white beans to a large mixing bowl and pour about half the dressing over them. Toss gently to coat, then let the beans sit for 5 minutes so they absorb the dressing.
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