This creamy avocado white bean salad is a staple in my kitchen because it comes together quickly and always feels satisfying. I love how the avocado gives the salad a rich, smooth texture, while the beans add a bit of heartiness without weighing it down.

I often serve this salad for lunch or as a side with grilled chicken or fish. It’s especially handy on busy days, since there’s no cooking required and everything comes together in one bowl.

The aroma of fresh herbs and citrus hits first, followed by the subtle earthiness of the beans. The salad is creamy but still has a pleasant bite from crisp cucumber and red onion.

It’s a practical, reliable recipe that works for meal prep or last-minute meals. I keep the ingredients on hand because it’s so versatile and always gets eaten up.

Quick Facts

Why You’ll Love It

You’ll love this salad for its creamy texture, bright flavors, and how quickly it comes together. It’s filling, plant-based, and easy to adapt to what you have on hand. Perfect for meal prep, picnics, or a quick lunch.

• No cooking required
• Ready in 15 minutes
• Naturally creamy without mayo
• Great for meal prep or potlucks
• Customizable with pantry staples
• Vegan and gluten-free

Ingredients

This salad uses simple ingredients you probably already have. Creamy avocado and canned white beans form the base, while fresh vegetables and herbs add crunch and flavor. The lemon dressing ties it all together.

• 1 large ripe avocado
• 1 (15-ounce) can white beans (cannellini or Great Northern), drained and rinsed
• 1 cup cucumber, diced
• 1/3 cup red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (optional)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper

Step-by-Step Instructions

This salad comes together in one bowl and just a few steps. Start by making the dressing, then gently combine everything to keep the avocado creamy but not mushy. Serve right away or chill for later.

1. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until combined.
2. Halve the avocado, remove the pit, and scoop the flesh into the bowl.
3. Use a fork to gently mash the avocado into the dressing until mostly smooth, leaving some small chunks.
4. Add the drained white beans, cucumber, red onion, cherry tomatoes, parsley, and dill.
5. Gently fold the ingredients together until everything is evenly coated with the avocado mixture.
6. Taste and adjust salt or lemon juice as needed.
7. Serve immediately, or cover and refrigerate for up to 2 hours before serving.

Chef Tips

A few simple tips make this salad even better. Use ripe avocado for the best creamy texture, and don’t overmix to keep some texture. Fresh herbs are best, but dried work in a pinch.

• Use a just-ripe avocado for easy mashing.
• Rinse beans well to remove excess sodium.
• Chop vegetables uniformly for even bites.
• Add lemon juice right away to prevent avocado browning.
• Taste and adjust seasoning before serving.
• Serve chilled for a refreshing salad.

Substitutions

This salad is easy to adapt to what you have. Swap out the beans, herbs, or veggies to suit your taste or pantry. The dressing is flexible too.

• Use chickpeas or black beans instead of white beans.
• Swap dill for basil, cilantro, or chives.
• Replace cucumber with diced bell pepper or celery.
• Use lime juice instead of lemon for a twist.
• Add feta or goat cheese for a non-vegan version.
• Substitute red onion with green onions or shallots.

Storage & Reheating

This salad keeps well for a day or two, though the avocado may darken slightly. Store leftovers in an airtight container in the fridge. It’s best enjoyed fresh but still tasty the next day.

• Store in an airtight container in the fridge for up to 2 days.
• Press plastic wrap directly onto the salad to minimize browning.
• Stir before serving if liquid separates.
• Not recommended for freezing.
• Add extra lemon juice if storing to help preserve color.

Perfect Pairings

This salad pairs well with light proteins, crusty bread, or crisp wines. I often serve it alongside grilled chicken or as a filling for pita. It’s also great as a stand-alone lunch.

• Grilled chicken or fish
• Toasted sourdough or pita bread
• Chilled Sauvignon Blanc or Pinot Grigio
• Simple green salad

FAQs

Here are answers to common questions about making and serving this salad. These tips will help you get the best results, even if you’re new to bean salads.

Nutritional Note

This salad is a good source of fiber, plant-based protein, and healthy fats. Nutrition will vary based on exact ingredients and portion size.