This summer bean salad is perfect for the pool or beach, makes a bright lunch, or pairs beautifully with any grilled meal. Crisp, refreshing, and tossed in a pesto vinaigrette, it’s a summer classic.
We’ve been enjoying bean salads long before they became trendy.
This summer white bean salad is versatile and reliable — a side dish, snack, or light main. Make it ahead, pack it for outings, or serve it alongside grilled favorites. It’s satisfying, full of fresh ingredients, and keeps well.
Loaded with vegetables, it’s a feel-good bowl of vibrant flavors and textures.
I’m obsessed with this salad — the creamy beans and crunchy vegetables are a winning combination.
Bean salads are my go-to in summer because they travel well in a cooler and can be adapted in so many ways. Swap the beans, change up the vegetables, or tweak the dressing — each variation feels fresh.
That flexibility is what inspired this particular version.
What’s in this bowl
Creamy cannellini (white) beans
Cherry tomatoes
Fresh corn kernels cut from the cob
Thinly sliced green onions
Chopped cucumbers
Chopped green bell pepper
Fresh basil and a bright pesto vinaigrette
The combination delivers crisp, juicy bites with creamy beans for balance. Lately green bell peppers have been a favorite at home — they add a slightly nostalgic, sturdy crunch to salads and sandwiches.
All the ingredients are tossed with a pesto vinaigrette that includes chopped fresh basil. I prefer a vinaigrette version of pesto mixed into a basic dressing because it’s tangier and thins out the pesto so it coats the salad evenly. A few spoonfuls of plain pesto would work too if you prefer a thicker dressing.
To make the pesto vinaigrette, whisk together white wine vinegar, garlic, pesto, honey, and a big pinch of salt and pepper, then whisk in extra virgin olive oil until emulsified. The dressing is simple, bright, and doubles as a great dressing for other summer salads.
This salad holds up well in the fridge for a day or two. If you’re concerned about herbs losing texture, add the fresh basil just before serving.
Nothing beats a colorful bowl of seasonal produce and beans.
Summer White Bean Salad
Summer White Bean Salad
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Ingredients
salad
- 2 (14 ounce cans) cannellini white beans, drained and rinsed
- 4 green onions, thinly sliced
- 3 baby cucumbers, chopped
- 2 ears of corn, kernels cut off
- 1 green bell pepper, chopped
- 1 cup chopped cherry tomatoes
- ¼ cup chopped fresh basil
pesto vinaigrette
- 3 tablespoons white wine vinegar
- 2 garlic cloves, finely minced or pressed
- 2 tablespoons pesto
- 1 teaspoon honey
- kosher salt and pepper
- ⅓ cup extra virgin olive oil
Instructions
salad
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Combine all salad ingredients in a large bowl. Toss with 2 to 3 tablespoons of the pesto vinaigrette and add more dressing to taste. Serve chilled or at room temperature.
pesto vinaigrette
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Whisk together the white wine vinegar, minced garlic, pesto, honey, and a generous pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified.
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So pretty!