Home
Recipes
Side Dishes
White Bean Tabbouleh Salad

White Bean Tabbouleh Salad

Name: White Bean Tabbouleh Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 800 g (24 oz) white beans, 2 cans; drained; such as cannellini, navy/haricot, or butter beans; 4 tomatoes, cut into 1.25 cm / 1/2-inch pieces; 3 cucumbers, or 1 1/2 long English/Telegraph cucumbers; cut into 1.25 cm / 1/2-inch pieces; ½ red onion, finely chopped; 1 cup parsley, roughly chopped; about 1 large bunch; ⅓ cup mint, roughly chopped; 2 tbsp lemon juice; 4 tbsp extra virgin olive oil; 1 clove garlic, small; minced using a garlic press; ½ tsp Dijon mustard; ½ tsp (¼ tsp) salt, kosher or cooking salt; ½ tsp black pepper

White bean tabbouleh salad with cucumber, tomatoes, red onion, herbs, and lemon slices. — A close-up of white bean tabbouleh salad with fresh herbs and lemon.

A lemony, herb-packed tabbouleh-inspired salad with white beans, cucumber, tomatoes, parsley, and mint. Serve it as a side or a light meal.

By Cookin' KitchenOctober 19, 2026

Be the first to rate it Leave a comment

Total: 55 minutes
Servings: 8 servings

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 8

Jump to recipe

Recipe

White Bean Tabbouleh Salad

A lemony, herb-packed tabbouleh-inspired salad with white beans, cucumber, tomatoes, parsley, and mint. Serve it as a side or a light meal.

Cookin' · https://cookin.club/recipes/white-bean-tabbouleh-salad

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 8

Cook modeKeeps your screen awake while you cook.

Ingredients

8 servings

For 8 servings

Salad

800 g (24 oz) white beans, 2 cans; drained; such as cannellini, navy/haricot, or butter beans
4 tomatoes, cut into 1.25 cm / 1/2-inch pieces
3 cucumbers, or 1 1/2 long English/Telegraph cucumbers; cut into 1.25 cm / 1/2-inch pieces
½ red onion, finely chopped
1 cup parsley, roughly chopped; about 1 large bunch
⅓ cup mint, roughly chopped

Lemon dressing

2 tbsp lemon juice
4 tbsp extra virgin olive oil
1 clove garlic, small; minced using a garlic press
½ tsp Dijon mustard
½ tsp (¼ tsp) salt, kosher or cooking salt
½ tsp black pepper

Equipment

Jar
Large bowl
Serving bowl
Garlic press

Instructions

Step 1: Place the dressing ingredients in a jar and shake well to combine.
Step 2: Place the salad ingredients in a large bowl. Drizzle over most of the dressing and toss well.
Step 3: Transfer the salad to a serving bowl and serve.

Notes

Substitutions and storage

Any colour of cooked beans or chickpeas can stand in for the white beans. Yellow mustard can replace the Dijon, or you can leave it out.

For dried white beans, use about 1 1/4 cups. Soak them in plenty of water for 5–24 hours, then drain. Bring them to a boil and gently simmer, partially covered, in a large pot of water with 1 tablespoon salt. Cooking time varies with the bean type, size, and age. Start checking at 25 minutes, then check every few minutes as they approach tenderness. They are ready when tender throughout; overcooked beans can split or fall apart.

The salad keeps for 3 days, though the tomatoes lose some of their juiciness by the next day. Hold back some dressing for a fresh drizzle before serving, or add a squeeze of lemon and a drizzle of olive oil.