Herby Avocado White Bean Salad

This Herby Avocado White Bean Salad is ready to eat in just 15 minutes. No cooking required, but packed with lots of fresh flavor for your next meal prep.

Close up of a bowl of quinoa topped with some herby white bean salad and pickled onions.

To be honest, I have not been in the biggest mood to cook as life has become increasingly chaotic. So, I have been relying on very simple “add ingredients to a bowl and mix” style recipes.

And this bowl is very much this style of recipe and very much inspired by my popular Avocado White Bean Sandwich. We have a few more ingredients, but most importantly you just mix it together and then you can eat it, which is so nice. So if you need to re-imagine your next meal, let’s do it together!

Why You’ll Love This Herby Avocado White Bean Salad

  • Comes together in just 15 minutes. The only major hands on time is chopping and mixing everything together in a bowl.
  • No cooking required. Everything is just mixed together in a bowl with only minor marinating time if desired to further develop flavors.
  • Provides a great deal of nutrients. You’re getting things like B-vitamins, folate, protein, and fiber from this mixture.

Key Ingredients and Substitutions

  • Beans: I used cannellini beans, but feel free to swap for some butter beans or chickpeas as desired.
  • Artichoke Hearts: Use the variety that is quartered from a jar packed in oil. The marinating oil often has herbs added, which adds additional flavor to the salad.
  • Avocado: Adds a wonderful creamy texture to our salad. If possible, aim for a slightly ripe, not overly ripe avocado to help preserve it’s color and flavor if planning to store for meals through the week.
  • Herbs: I used a combo of fresh parsley and dill along with some dry oregano to build on the flavors of the beans.
  • Scallion: If not a big fan of onion flavor, use mostly the green portion of the scallions and save the whites for a different recipe.
  • Nutritional Yeast: Adds some extra umami flavor. If not a fan you can always omit or use a splash of soy sauce for some umami flavor.
  • Mustard: I used Dijon mustard for a little extra tang.
  • Lemon: Make sure to use fresh, so you can use both the juice and zest to flavor your dish.
  • Garlic: I recommend freshly grated garlic for the best flavor. However, if not a fan of the strong flavor, you can replace with a teaspoon of garlic powder which is more mild in flavor.
  • Extra Virgin Olive Oil: Good quality olive oil helps to balance many of the flavors in this bowl. Feel free to add or use less of this ingredient based on your preference.
  • Maple Syrup: A little liquid sweetener can help with balancing some of the tangy flavors from the mustard and lemon, but feel free to use agave if that is what you have on hand. Or, simply omit if you like the original flavors.

How to Make White Bean Salad

To a large mixing bowl add the beans, artichoke hearts, parsley, dill, scallion, nutritional yeast, oregano, mustard, grated garlic, lemon zest and juice, oil, maple syrup and a generous pinch of salt. Mix all the ingredients together until well combined.

If serving immediately, fold in your cubed avocado. Taste the mixture and add additional salt and pepper to taste. Spoon the mixture over some cooked grains like quinoa or as a dip with some whole grain crackers.

Expert Tips

  • Fold in the avocado when serving. If prepping ahead, mix everything together except the avocado. Fold in the avocado when ready to serve to help keep it fresh in the mixture.
  • Preserving the avocado if it’s already mixed in. To do this, pack the mixture into an airtight container and then cover the top either with a little oil or press some plastic wrap over top to help minimize air flow to the salad. Seal the container and store immediately in the fridge.
  • For the best flavor, allow your fully mixed salad to sit in the fridge for up to 30 minutes to really develop the flavors and also help mellow out the garlic.
  • Swap fresh garlic for powdered garlic. If fresh garlic is too much for you to handle, swap the fresh garlic for some garlic powder.
  • Balance the flavors to your liking. If you need more tang, add more mustard. Use more or less herbs based on your preference. Balance the tangy flavors with a little more sweetness using the maple syrup. Add the amount of oil that is comfortable for you.
Herby white bean salad mix over quinoa and topped with pickled onions.

Frequently Asked Questions

How long does this keep in the fridge?

Store your salad mixture in an airtight container. Press some plastic wrap overtop of the mixture to help reduce air flow. Cover the container and store in the fridge for up to 3 days.

How do I prevent my avocado from browning?

Make sure your avocado is not overly ripe. Instead, use an avocado that is slightly ripe (gives slightly when pinched). This in conjunction with the antioxidants from the lemon juice and properly covering the mixture will help reduce airflow, which significantly minimizes on the avocado browning.

Can I leave the garlic out?

You can mix and match the ingredients you like. If you feel that fresh garlic is too potent, replace with garlic powder instead.

How to Serve as a Complete Meal

To transform this into a more complete meal, serve your salad with any of the following:

  • Toast
  • Whole Grain/Gluten-free Crackers
  • Cooked grains like rice, quinoa, farro, or couscous
  • Stuffed in a pita

To get in more vegetables:

  • Serve in lettuce cups for more greens
  • Top with some sliced cucumber
  • Add shredded cabbage
  • Enjoy on top of baby spinach or massaged kale

For some extra toppings consider:

  • Pickled Onions
  • Nuts or Seeds (chopped pistachios, sliced almonds, sunflower seeds or pepitas)

More Simple Vegan Recipes to Try on a Time Crunch

Side view of a bowl of quinoa topped with white beans coated in herbs and some pickled onions.
Print
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Close up of a bowl of quinoa topped with some herby white bean salad and pickled onions.

Herby Avocado White Bean Salad

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  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan

Description

This Herby Avocado White Bean Salad is ready to eat in just 15 minutes. No cooking required, but packed with lots of fresh flavor for your next meal prep.


Ingredients

Scale
  • 1, 15 oz can of cannellini beans, drained and rinsed
  • 7 jarred quartered artichoke hearts, roughly chopped
  • 1/3 cup fresh parsley, minced
  • 1/3 cup fresh dill, minced
  • 1 scallion, thinly sliced
  • 1 tbsp nutritional yeast, optional
  • 1 tsp dried oregano
  • 2 tsp Dijon mustard
  • 1 clove of garlic, grated or 1 tsp garlic powder
  • Juice and zest of 1 lemon
  • 1 tbsp or more of extra virgin olive oil
  • 2 tsp maple syrup or agave
  • Salt to taste
  • 1 avocado, cubed

Serving Suggestions

  • Cooked quinoa or Whole Grain/Gluten-free Crackers or Toast
  • Pickled Onions
  • Sliced Cucumbers

Instructions

  1. To a large mixing bowl add the beans, artichoke hearts, parsley, dill, scallion, nutritional yeast, oregano, mustard, grated garlic, lemon zest and juice, oil, maple syrup and a generous pinch of salt. Mix all the ingredients together until well combined.
  2. If serving immediately, fold in your cubed avocado. Taste the mixture and add additional salt and pepper to taste. Spoon the mixture over some cooked grains like quinoa or use as a dip with some whole grain crackers.

Notes

Fold in the avocado when serving. If prepping ahead, mix everything together except the avocado. Fold in the avocado when ready to serve to help keep it fresh in the mixture.

Preserving the avocado if it’s already mixed in. To do this, pack the mixture into an airtight container and then cover the top either with a little oil or press some plastic wrap over top to help minimize air flow to the salad. Seal the container and store immediately in the fridge.

For the best flavor, allow your fully mixed salad to sit in the fridge for up to 30 minutes to really develop the flavors and also help mellow out the garlic.

Swap fresh garlic for powdered garlic. If fresh garlic is too much for you to handle, swap the fresh garlic for some garlic powder.

Balance the flavors to your liking. If you need more tang, add more mustard. Use more or less herbs based on your preference. Balance the tangy flavors with a little more sweetness using the maple syrup. Add the amount of oil that is comfortable for you.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

 Catherine

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