This white bean salad is a summer staple: bright, satisfying, and built around a sweet-and-savory peach dressing. I first served it at a backyard cookout where it was an instant favorite, and later my mom brought it to a boat party where everyone asked for the recipe. It’s a simple dish with big flavor—perfect for picnics, potlucks, or weeknight meal prep. Meet my Summer Peach White Bean Salad.
Table of Contents
- What I love about this Peach White Bean Salad
- A Peach Dressing
- The White Beans
- How I cook my beans in the Instant Pot
- More Bean Salad Recipes
- Peach White Bean Salad Recipe
What I love about this Peach White Bean Salad
This salad actually improves after a day or two as the beans soak up the dressing, so it’s ideal for making ahead. If you’re preparing it for a party, assemble it the day before and add the fresh diced peaches, tomatoes, and herbs just before serving for the best texture and appearance.
It’s hearty, refreshing, and a little different from the usual side salads. Give it a try and let me know how it turns out!
A Peach Dressing
The dressing is where this salad shines. Ripe peaches blended with white miso, apple cider vinegar, extra-virgin olive oil, and seasoning create a creamy, slightly tangy dressing that echoes the familiar carrot-ginger dressings you might find at Japanese restaurants—only peach-forward and perfectly suited for beans, greens, or as a dip for raw or roasted vegetables.
Use the ripest peaches you can find—even slightly overripe fruit will add sweetness and texture. The miso brings depth and umami so the dressing is balanced rather than cloyingly sweet.
The White Beans
Choose tender, intact white beans for the best texture. Cannellini, Great Northern, or navy beans work well; their mild flavor and creamy texture complement the peaches. You can use canned beans (drained and rinsed) for convenience or cook your own from scratch. If you cook beans, avoid overcooking: they should be firm to the touch but tender to bite. Let cooked beans cool completely before tossing with the dressing to prevent the salad from becoming mushy.
How I cook my beans in the Instant Pot
- Soak dried beans overnight (about 8 hours).
- Use roughly a 4:1 water-to-bean ratio (for example, about 8 cups water per 1 lb beans).
- Pressure cook on high for about 8 minutes in the Instant Pot.
- Allow pressure to release naturally.
- Strain the beans as soon as pressure is fully released and let them cool before using.
More Bean Salad Recipes
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Zesty Black Bean and Corn Salad
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Marinated White Bean Salad
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Black Eyed Pea Salad | Super Easy Bean Salad Recipe
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Amazing Edamame Salad
Peach White Bean Salad
Ingredients
- 7 cups cooked white beans, about 4 cans drained and rinsed
- 3 ears corn, grilled and cut from the cob
- 4 ripe heirloom tomatoes, diced
- 1 ripe peach, diced
- 3 radishes, thinly sliced
- ¼ medium red onion, thinly sliced (about ¼ cup)
- ½ jalapeño pepper, seeded and minced (optional)
- 1-2 cups chopped fresh herbs, basil, dill, mint, cilantro and/or parsley
Peach Miso Dressing:
- 1 ripe peach, halved, pitted and diced
- 2 tbsp white miso
- 1/2 tsp sea salt, + more to taste
- 3 tbsp apple cider vinegar
- ½ tsp freshly ground black pepper
- ¼ cup extra-virgin olive oil
Instructions
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In a large bowl, combine the cooked white beans, diced tomatoes, diced peach, sliced radishes, sliced red onion, grilled corn kernels, and half of the chopped fresh herbs.
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Make the peach miso dressing by adding the halved diced peach, white miso, sea salt, apple cider vinegar, black pepper, and olive oil to a blender. Blend until smooth and creamy.
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Pour the dressing over the bean and vegetable mixture and toss gently to coat everything evenly.
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Taste and adjust seasoning with additional salt and black pepper if needed.
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Garnish with the remaining chopped herbs and serve. This salad can be chilled and held for a day—add any extra fresh peaches or herbs just before serving for best texture.
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