White Bean Salad With Fennel and Celery: A Crunchy, Refreshing Mediterranean Delight
If you’re craving something light yet satisfying, crisp yet creamy, this White Bean Salad With Fennel and Celery might just become your new favorite dish. It’s one of those recipes that prove how simple ingredients, when combined just right, can create something truly special.
I still remember the first time I made this salad. It was a warm spring afternoon, and I wanted something fresh to pair with grilled fish. I threw together a can of creamy white beans, shaved fennel, crunchy celery, and a bright lemony dressing — and wow. The flavors popped. The texture was perfect. It instantly became a staple in my kitchen.
This White Bean Salad With Fennel and Celery has all the things I love in a dish:
- It’s easy (ready in under 15 minutes).
- It’s healthy (full of fiber and plant protein).
- And it’s beautiful — the kind of salad that makes you feel like you’re eating at a seaside café on the Italian coast.
Whether you serve it as a light lunch, a side dish for grilled meats or seafood, or a make-ahead picnic salad, this recipe checks every box.
Ingredients for White Bean Salad With Fennel and Celery
This recipe is all about simplicity and freshness. You only need a handful of ingredients, most of which you might already have in your pantry or fridge.
Main Ingredients:
- 2 cans (15 oz each) white beans, drained and rinsed – Cannellini or Great Northern beans work best for their creamy texture.
- 1 medium fennel bulb, thinly sliced (use a mandoline if you have one)
- 2–3 celery stalks, thinly sliced
- ½ small red onion, very thinly sliced (optional, but adds a nice bite)
- ¼ cup fresh parsley, chopped
- 2–3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (or white wine vinegar)
- 1 tsp Dijon mustard
- ½ tsp salt, or to taste
- ¼ tsp freshly ground black pepper
- Optional: a pinch of red pepper flakes for heat or a few shaved Parmesan curls for richness
Substitution Ideas & Dietary Options:
- Vegan: This salad is naturally vegan — no substitutions needed!
- Gluten-free: 100% gluten-free as is.
- Low-sodium: Use no-salt-added canned beans and reduce salt in the dressing.
- No fennel? Try thinly sliced radishes or cucumber for a similar crunch.
- No lemon juice? White balsamic vinegar or apple cider vinegar works wonderfully.
- Add protein: Toss in canned tuna, grilled shrimp, or hard-boiled eggs for a more filling meal.
Step-by-Step Instructions for the Perfect White Bean Salad With Fennel and Celery
This salad couldn’t be easier to make. The key is balancing textures — creamy beans, crisp veggies, and a bright, tangy dressing. Here’s how to make it step-by-step:
Step 1: Prep the Vegetables
Trim the fennel bulb by cutting off the stalks and fronds (save some fronds for garnish!). Slice the bulb in half, remove the core, and then thinly slice the fennel. The thinner, the better — it makes the salad more delicate and pleasant to eat.
Slice your celery and red onion thinly as well. You’re going for that perfect crunch factor without overpowering the beans.
🥬 Pro Tip: If the raw onion flavor is too sharp for your taste, soak the slices in cold water with a splash of vinegar for 10 minutes before adding them to the salad.
Step 2: Prepare the Dressing
In a small bowl or jar, whisk together:
- Olive oil
- Lemon juice
- Dijon mustard
- Salt and pepper
Taste the dressing — it should be bright and slightly tangy with just enough salt to bring out the flavors.
💡 Optional Add-In: A touch of honey or maple syrup (½ tsp) can balance the acidity if you prefer a softer flavor.
Step 3: Combine Everything
In a large mixing bowl, add your drained and rinsed white beans. Gently toss with the sliced fennel, celery, onion, and parsley.
Pour the dressing over the salad and toss gently until everything is evenly coated.
⚠️ Be gentle! White beans are soft, and you don’t want to mash them — the goal is to keep them whole and creamy.
Step 4: Chill and Let the Flavors Meld
You can serve the salad right away, but it gets even better after chilling for 30 minutes to an hour. This gives the flavors time to mingle and deepen.
If you have the patience, make it ahead of time and let it rest in the fridge — the fennel softens slightly, and the beans absorb the tangy dressing beautifully.
Step 5: Garnish and Serve
Just before serving, give the salad a quick toss. Drizzle with a little extra olive oil and sprinkle with fennel fronds or shaved Parmesan if desired.
Extra Tips for the Best White Bean Salad With Fennel and Celery
Serving Suggestions:
- Serve chilled as a side dish with grilled chicken, fish, or lamb.
- Make it a main meal by adding tuna, avocado, or a handful of arugula.
- It’s perfect for picnics, BBQs, or lunchboxes — it travels well and doesn’t wilt.
- Pair it with a slice of crusty sourdough bread or focaccia for a complete meal.
Storage Tips:
- In the fridge: Store in an airtight container for up to 3–4 days.
- Make ahead: The salad tastes even better the next day, so it’s great for meal prep.
- Freezing: Not recommended — the beans and fresh veggies lose their texture after thawing.
Ingredient Variations:
- Add capers or green olives for a briny punch.
- Toss in cherry tomatoes or roasted red peppers for color and sweetness.
- Use fresh dill or basil instead of parsley for a different herbal note.
- Sprinkle with crumbled feta or goat cheese for richness (if not keeping it vegan).
- Add toasted pine nuts or almonds for extra crunch.
Nutritional Information
(Based on the NYT Cooking recipe)
Per serving (about 1 cup):
- Calories: ~230
- Protein: 9g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 7g
- Sugar: 3g
- Sodium: 250mg
This salad is naturally high in fiber, plant-based protein, and heart-healthy fats — a balanced, wholesome meal on its own.
FAQ About White Bean Salad With Fennel and Celery
1. How long does it take to make?
About 15 minutes total! It’s one of the easiest, quickest salads you can make. The only prep work is slicing the veggies.
2. Can I substitute the fennel?
Absolutely. If you’re not a fan of fennel’s subtle anise flavor, you can replace it with thinly sliced cucumber, radish, or even green apple for a sweet crunch.
3. Can I make it ahead of time?
Yes! This salad is a make-ahead hero. It actually improves after a few hours in the fridge as the flavors meld together.
4. Can I freeze White Bean Salad With Fennel and Celery?
Unfortunately, no. The beans and fresh vegetables don’t hold up well after freezing and thawing — the texture becomes mushy.
5. What beans work best?
I love cannellini beans for their creamy texture and mild flavor, but Great Northern or navy beans also work beautifully.
6. What can I serve this with?
It pairs perfectly with grilled salmon, roast chicken, or even Mediterranean wraps. It’s also great as a light lunch on its own!
Conclusion: A Salad That’s Simple, Elegant, and Full of Flavor
There’s something so satisfying about a dish that feels both rustic and refined — and that’s exactly what this White Bean Salad With Fennel and Celery delivers.
It’s light yet filling, refreshing yet comforting. The contrast between the creamy beans and crisp vegetables creates a harmony that’s hard to beat. And the lemony olive oil dressing ties it all together with Mediterranean flair.
Whether you’re planning a healthy lunch, a quick side for dinner, or a beautiful dish to share at a gathering, this salad checks every box. It’s proof that you don’t need complicated ingredients or hours in the kitchen to make something truly delicious.
So go ahead — grab a can of beans, a crisp fennel bulb, and your sharpest knife. Whip up this White Bean Salad With Fennel and Celery, and bring a little sunshine and crunch to your table. 🌿
If you try this recipe, I’d love to hear how it turned out! Leave a comment below, share your photo, or tag me on social media — because nothing makes me happier than seeing your kitchen creations come to life. 💛