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These marinated white beans do not skimp on flavor! Tossed with roasted red bell peppers, sun-dried tomatoes, feta cheese, and my super-zesty vinaigrette, they make a tangy, briny salad, with just enough olive oil to round everything out. They might be my perfect lunch to grab on the go.

A white bowl filled with a white bean salad, mixed with chopped red peppers, herbs, and crumbled cheese. A fork and spoon rest on the bowl’s edge, and a drizzle of olive oil is visible. — Add big spoonfuls of marinated white beans to grain bowls, pasta salads, and antipasto platters.

This recipe is a snap to make, no cooking required, and the marinated beans stay vibrant and tasty, even after hours at room temperature or a few days in the fridge. BTW, I have so many more recipes with beans to explore.

A top view of six bowls containing ingredients: white beans, chopped herbs, sun-dried tomatoes, feta cheese, roasted red peppers, and a bowl of olive oil with spices and a wooden spoon, all on a light surface.

Key ingredients

White beans: While I tend to veer to my personal favorite white bean (cannellini), other readily available white beans like Great Northern, navy or butter beans are equally good to use in this recipe. I’ve tested versions of this salad using either type, depending on the beans I had in my pantry, or if I cooked up a batch of dried cannellini from scratch. Cannellini and butter beans have a nutty flavor and pleasantly creamy texture — it’s one reason my skillet white beans with Parmesan and kale is so popular with my readers.
Zingy marinade: Let’s face it, one thing people love about white beans is their mild, neutral flavor — that means they’re the perfect vehicle to soak up a punchy, briny marinade. But the key to making marinated white beans that standout from the rest comes down to the dressing. With that in mind, I intentionally mixed a bright, zesty vinaigrette that veers on the acidic side, with olive oil, red wine vinegar, and Dijon mustard. In place of sugar or honey, I added a bit of balsamic vinegar to balance the dressing with touch of sweetness.
Feta cheese: Adding the finishing touch, this sharp, salty cheese is welcome in just about any salad, especially with the white beans. You can sub with crumbles of creamy soft goat cheese or bite-sized mozzarella balls (bocconcini) for a milder taste.

Let’s make it

1. Use jarred roasted red bell peppers and sun-dried tomatoes, and make sure to drain them well. Chop into roughly the same size as the beans, about 1/2-inch, for easy forkfuls.
2. I mix the white bean marinade in a bowl (or sometimes just shake it up in a jar), with olive oil, red wine vinegar, Dijon mustard, herbs and garlic.