White Bean Arugula Salad with Lemon-Dill Dressing
Jump to RecipeA quick, protein-packed salad that’s bursting with amazing flavor!
Even though fall has arrived, I still find myself craving fresh, vibrant salads — and this White Bean Arugula Salad has been on repeat in my kitchen lately. It’s light yet satisfying, full of protein and fiber, and comes together in just 15 minutes. Perfect for lunch, dinner, or even meal prep for the week!
What I love most about this salad is how simple yet flavorful it is — the creamy white beans pair beautifully with peppery arugula, crisp cucumbers, juicy tomatoes, and briny olives. The lemon-dill dressing ties everything together with a bright, zesty touch that tastes like sunshine in a bowl.
This salad reminds me that healthy food doesn’t have to be complicated — sometimes it’s about combining simple, fresh ingredients in the right way. The dill gives it such a beautiful, aromatic twist, while the lemon adds brightness to every bite.
It’s one of those recipes that works just as well for a cozy lunch at home as it does for entertaining friends or bringing to a potluck. Even in cooler weather, this white bean arugula salad brings a little bit of summer sunshine to your plate.
White Bean Arugula Salad with Lemon-Dill Dressing
Prep time: 10 minutes Total time: 15 minutes Serves: 4
Ingredients
For the salad:
- 4 cups arugula (loosely packed) or 2 handfuls
- 1 small head of lettuce, chopped
- ½ red onion, thinly sliced
- ½ cucumber, chopped
- ½ cup olives of your choice
- 1½–2 cups cherry tomatoes, halved
- 1½ cups (400 ml can) cannellini beans, rinsed and drained
For the lemon-dill dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 2 garlic cloves, minced
- 2 tbsp fresh dill, chopped (or a small handful)
- ¼ tsp salt
- ¼ tsp black pepper (or to taste)
Direction:
- Prepare the veggies:
- Chop the cucumber, tomatoes, and lettuce. Thinly slice the red onion. Add them to a large salad bowl with arugula, olives, and cannellini beans.
- Make the dressing:
- In a small jar, add olive oil, lemon juice, honey (or maple syrup), Dijon mustard, minced garlic, chopped dill, salt, and pepper. Close the lid tightly and shake until well combined.
- Assemble the salad:
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve & enjoy:
- Serve immediately as a light meal or a colorful side dish.
My Tip
If you let the salad sit for 10–15 minutes before serving, the flavors from the dressing soak into the beans and veggies even more — making it even tastier!
Dressing can be prepared the night before and stored in the fridge. Make sure to let it sit on the counter for a few minutes before pouring over salad.
