White Bean Salsa is so easy to prepare, full of fresh flavours and great texture. It is perfect served with corn chips or as a side dish to grilled meats! Ideal for easy entertaining!
Why we love this recipe:
Whenever the weather starts to warm up, more than ever, I love to introduce lots of fresh flavours to my dishes. This White Bean Salsa is something I make frequently.
It takes just minutes to put together, and has several uses:
- Enjoy with some corn chips as an appetiser;
- Serve with roast chicken or grilled meats;
- As a topping for dips such as hummus;
- Add a can of tuna to the salsa for a hearty, healthy meal.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Cannellini Beans – also known as white kidney beans, they have a delicious creamy texture and mild, savoury taste. You could also substitute chickpeas or butter beans.
Red Capsicum/Bell Pepper – adds a great pop of colour, along with a sweet-tasting crunch.
Red Onion – aside from its great colour, I love to use red onion here, as it is a little sweeter than a brown/yellow onion. You could certainly use an onion of your choice here.
Parsley – has a bright flavour, adds great freshness and helps to balance out the flavours of the dish.
Garlic – one of my most loved flavour boosters. Add a small fresh garlic clove to this recipe, and not powder or jarred garlic.
Lemon Juice – a little fresh lemon juice brightens the flavours in the salsa.
Olive Oil – I prefer to use Extra Virgin Olive Oil for its flavour and its health-benefiting antioxidants and heart-healthy fats.
Salt and Pepper – I prefer to use sea salt, and for the best flavour, freshly ground black pepper.
Step by Step Instructions:
- Rinse and drain your cannellini beans and add to a bowl;
- Finely dice your onion, chop your capsicum into small cubes and roughly chop the parsley;
- Add to the bowl with the beans, along with the finely minced garlic.
- Season with salt, pepper, olive oil and lemon juice. Mix the White Bean Salsa carefully to ensure everything is well combined, and check that everything is to your taste.
Tips for Success and FAQs:
This White Bean Salsa is easy to assemble, and because of the use of fresh produce, is best consumed shortly after preparation. If you would like to make this in advance, I would not add the oil, lemon, salt and pepper until you are ready to serve.
If you have a crowd to feed, you can easily double or triple this recipe as required.
Yes, you can. We have also tried this recipe with chickpeas. Butter beans would also be fine.
Absolutely! You’ll just need to factor in additional time to soak and cook your beans.
More delicious recipes for you to try:
We love to keep a couple of cans of beans in the pantry for some easy meal or appetiser options!
Here are some more of our favourite ways to use them:
- Easy Hummus
- Cannellini Bean Dip
- Red Kidney Bean Dip
- Charred Corn and Black Bean Salad
- Roasted Carrot Hummus
- Tuna and Cannellini Bean Dip
Enjoy the fresh flavours of this delicious White Bean Salsa. I would love to hear from you in the comments below when you have tried it!
White Bean Salsa
- 400 g (14 ounce) can of cannellini beans See Note 1
- 1 small garlic clove – minced/finely chopped
- 1/2 red capsicum/bell pepper – small dice
- 1/4 red onion – finely chopped
- 3 tbsp parsley – roughly chopped See Note 2
- 3 tsp lemon juice See Note 3
- 2 tbsp extra virgin olive oil See Note 2
- sea salt and freshly ground black pepper – to taste
- Rinse and drain your cannellini beans and add to a bowl.
- Finely dice your onion, chop your capsicum into small cubes and roughly chop the parsley.Add to the bowl with the beans, along with the finely minced garlic.
- Season with salt, pepper, olive oil and lemon juice.
- Mix the White Bean Salsa carefully to ensure everything is well combined, and check that everything is to your taste.
- I use a can of cannellini beans for this recipe, which I rinse and drain well. You can also use dried beans which you have soaked and cooked.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may need to adjust your measurements accordingly.
- For the best flavour, use freshly squeezed lemon juice.
- Please note, the nutritional information is calculated on 2 servings as a side dish. This is quite a generous serving – if you were enjoying it as an appetiser with corn chips, it would more likely serve 4 people. The nutritional information is an estimate only and does not include what the salsa is served with.