Zesty Marinated White Bean Salad with Herbs and Lemon

This marinated white bean salad is simple, flavorful, and perfect for warm-weather meals. Tender white beans bathed in a tangy-sweet balsamic dressing combine with fresh herbs, ripe tomatoes, and crisp red onion to create a dish that works as a light main course or a satisfying side.

I’m a little dramatic about foods I love, and this marinated white bean salad is one of those recipes I think about often. Its charm lies in simplicity: a few pantry staples, a handful of fresh produce, and a flavorful dressing come together to make something delicious and memorable.

What Are Corona Beans?

Corona beans, also called Royal Corona in some varieties, are large white beans originally from Italy. They’re big and plump—roughly twice the size of a lima—and have a creamy interior and a slightly firmer skin. That texture makes them ideal for salads because they hold their shape and don’t turn mushy.

When cooked, corona beans have a gentle nutty-sweet flavor. Because of their size and denser skin they take a bit longer to absorb marinades, but the payoff is a hearty, satisfying bean with great mouthfeel.

Key Ingredients

White Beans: Corona beans are my favorite, but cannellini, Great Northern, or navy beans all work. Use canned beans for convenience or cook dried beans from scratch—just be sure they’re fully cooled before mixing with the dressing.

Herbs & Aromatics: Fresh parsley and basil brighten the salad, while thinly sliced red onion and minced garlic add bite and balance.

Dressings & Fats: A mix of apple cider vinegar and balsamic vinegar gives tang and sweetness. Extra virgin olive oil rounds the dressing and helps it emulsify. A touch of maple or agave syrup softens the acidity.

Tomatoes: Ripe tomatoes add juicy sweetness; Roma tomatoes are recommended for their firm flesh and concentrated flavor.

Seasoning: Sea salt and freshly ground black pepper finish the dish.

How to Make Marinated White Bean Salad

Below is an overview of the preparation steps. Follow the recipe card later in the post for exact measurements and timing.

• Soak (if using dried beans): Cover dried beans with cold water and soak for 6–8 hours or overnight. Skip this step for canned beans.

• Cook: Drain soaked beans, add to an Instant Pot or large pot with fresh water and aromatics (bay leaves and thyme). Pressure-cook or simmer until fork-tender, then drain and cool.

• Make the dressing: Whisk apple cider vinegar, balsamic vinegar, maple syrup, and olive oil until emulsified.

• Toss: Combine cooled beans, chopped tomatoes, fresh herbs, sliced onion, garlic, salt, and pepper with the dressing. Toss gently to coat.

• Marinate and serve: Refrigerate at least 1 hour—ideally longer—for the flavors to meld. Taste and adjust with extra salt or vinegar before serving.

Stovetop Directions

If you don’t have an Instant Pot, cook soaked corona beans in a large pot covered with fresh water. Bring to a boil, then reduce to a simmer and cook until fork-tender—about 60 minutes for large corona beans. Smaller white beans (cannellini, navy, Great Northern) usually take 40–45 minutes.

White Bean Salad FAQs

Marinated White Bean Salad

By: Jenné Claiborne

Featuring creamy white beans, a bright balsamic dressing, fresh herbs, and ripe tomatoes, this salad is perfect for warm days and makes a great side or light entrée.

Prep Time: 10 minutes

Cook Time: 30 minutes

Instant Pot Pressurizing and De-Pressurizing Time: 20 minutes

Total Time: 1 hour

Servings: 8 Servings

Equipment

• Instant Pot (optional). Stove-top instructions provided above.

Ingredients

• 1 lb dry white beans (Royal Corona, cannellini, or navy), soaked overnight OR 5 cups cooked (about 3 cans, drained and rinsed)
• 2 dried bay leaves (skip if using canned beans)
• 1 tsp dried thyme (skip if using canned beans)
• 2 tbsp apple cider vinegar
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup or agave
• 1/4 cup extra virgin olive oil
• 1/2 medium red onion, thinly sliced
• 2 cloves garlic, minced
• 4 ripe Roma tomatoes, chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tsp sea salt, plus more to taste
• 1 tsp freshly ground black pepper

Instructions

• Place dried beans in a large bowl, cover with cold water, and soak 8 hours or overnight. (Skip if using canned beans.)
• Drain beans and add to the Instant Pot with 6–8 cups fresh water, bay leaves, and thyme. Pressure cook according to bean type (see notes) and natural-release the pressure. If cooking on the stove, simmer until fork-tender.
• Carefully drain hot beans and let them cool to room temperature.
• In a large bowl whisk apple cider vinegar, balsamic vinegar, maple syrup, and olive oil until emulsified.
• Add cooled beans, tomatoes, parsley, basil, red onion, garlic, salt, and pepper. Toss gently to combine.
• Adjust seasoning with more salt or vinegar if needed. Cover and refrigerate at least 1 hour, ideally overnight, before serving.

Notes

Using canned beans: Use about 3 cans (roughly 5 cups), drained and rinsed.

Storage: Refrigerate in an airtight container up to 5 days. Do not freeze.

Pro tips: Cool beans thoroughly before dressing, use quality ingredients, and allow the salad to marinate for the best flavor.

Nutrition

Calories: 282kcal | Carbohydrates: 41 g | Protein: 14 g | Fat: 7 g