Green Goddess White Bean Salad (Printable)
Protein-packed white beans meet crisp cucumbers and creamy herb dressing in this refreshing 20-minute bowl.
# What You’ll Need:
→ Salad Base
01 - 2 cups cannellini or great northern beans (about 1 can, 14 oz), drained and rinsed
02 - 2 cups Persian cucumbers, sliced (about 3–4 small cucumbers)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, thinly sliced
05 - 2 cups baby spinach or mixed greens
06 - 1 ripe avocado, sliced
07 - 1/4 cup fresh herbs (parsley, dill, or chives), chopped
→ Green Goddess Dressing
08 - 1/2 cup Greek yogurt (or plant-based yogurt for vegan option)
09 - 1/4 cup mayonnaise (or vegan mayonnaise)
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons fresh basil, chopped
12 - 2 tablespoons fresh chives, chopped
13 - 1 tablespoon fresh tarragon, chopped (optional)
14 - 2 tablespoons lemon juice (about 1/2 lemon)
15 - 1 small garlic clove, minced
16 - 1 tablespoon olive oil
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
# How-To Steps:
01 - Combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon (if using), lemon juice, garlic, olive oil, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as desired.
02 - In a large mixing bowl, add white beans, sliced cucumbers, cherry tomatoes, red onion, and half of the chopped fresh herbs. Toss gently to distribute evenly.
03 - Place baby spinach or mixed greens as a base in individual serving bowls. Arrange the white bean vegetable mixture over the greens. Top with sliced avocado.
04 - Drizzle the green goddess dressing generously over each salad bowl. Sprinkle with the remaining fresh herbs. Serve immediately while vegetables are crisp.
# Expert Advice:
01 -
- The dressing keeps for five days in the fridge, so you can drizzle it over everything from roasted vegetables to grain bowls all week long
- Something magical happens when cool crisp cucumbers meet creamy beans, and that herby dressing ties it all together like an old friend
02 -
- The dressing actually tastes better after it sits for an hour or so, giving all those herbs time to get acquainted with each other
- Avocado will start to brown once it is cut, so wait until the very last moment to slice it and add it to the bowls
03 -
- Toast some pumpkin seeds or sunflower seeds in a dry pan until golden and fragrant, then sprinkle them over the top for extra texture
- For a heartier version, add a cup of cooked quinoa or farro to make it a complete meal that keeps you satisfied for hours