White Bean Salad with Tomato Vierge – Fresh, Bright & Ready in Minutes

^{Published on November 21st, 2025}

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Easy

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This white bean salad with tomato vierge is the kind of recipe you keep coming back to — light, flavour packed, and perfect for days when you want something satisfying without feeling heavy. Creamy cannellini beans, juicy baby plum tomatoes, lemony olive oil dressing, and aromatic toasted seeds come together to create a Mediterranean inspired dish that’s vegan, gluten free, and ready in under 20 minutes. Whether you’re serving it alongside grilled burgers and sausages or enjoying it as a refreshing lunch, this salad hits all the right notes.

Why This Recipe Works

• Fast prep, big flavour: You only need about 17 minutes, but the mix of lemon juice, garlic, and toasted coriander and fennel seeds tastes like much more work.
• Healthy & filling: High protein white beans + fresh veg = a balanced dish that actually keeps you full.
• Vegan and gluten free: A naturally inclusive recipe that suits most diets.
• Versatile: Serve it as a side or add extras like grilled halloumi, roasted chicken, or crusty bread to turn it into a main.
• Perfect for summer: Tomatoes, rocket, herbs — fresh, bright, and deliciously light.

Ingredients

2 tsp coriander seeds
2 tsp fennel seeds
275g baby plum tomatoes, halved
100ml extra virgin olive oil
2 tbsp lemon juice
2 tsp caster sugar
2 garlic cloves, crushed
2 × 400g cans cannellini beans, rinsed & drained
1 bunch salad onions, finely sliced
300g courgettes, finely diced
Fresh chives, chopped (about half a pack)
40g wild rocket
1 tbsp Turkish pepper flakes (or sumac/dukkah/za’atar)

Step-by-Step Instructions

Toast the coriander and fennel seeds in a dry pan for a couple of minutes until fragrant, then crush lightly. Add them to a bowl with tomatoes, olive oil, lemon juice, caster sugar, garlic, salt and pepper. Give everything a good mix and let it sit so the flavours open up.
Tip the drained cannellini beans into a large bowl, then mix in the salad onions, diced courgettes and chives. Season lightly.
Spread the rocket on a wide serving platter, spoon the bean mixture over the top, and finish by pouring the tomato dressing across the salad.
Sprinkle with Turkish pepper flakes (or your chosen spice) and serve immediately.

Tips & Variations

• For extra crunch, add diced red peppers or cucumber.
• Swap cannellini beans for butter beans, chickpeas, or navy beans.
• Add grilled halloumi or chicken for a more substantial meal.
• If prepping earlier, keep the dressing separate and combine before serving to keep everything fresh.
• Serve with warm crusty bread or as part of a mezze table.

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