Broccoli White Bean Salad

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Simple yet satisfying, broccoli white bean salad comes together quickly for an easy lunch. Fresh dill brings a punch of flavor.

This recipe has been retested and updated for easier prep since first posting January 2015.

I’ve been working from home for ages, and yet I’ll be the first to admit that sometimes I forget to eat lunch at a normal time.

Even though I develop recipes all the time, I still manage to either completely miss lunch or eat it right when school is letting out.

To combat that I’ve been making things that are put together quickly and in advance. That way I can just run to the fridge and dish out what I need without any prep whatsoever — the multitasker’s savior.

We always have broccoli and canned beans in the house, so this white bean salad is one I love to turn to again and again. It’s dead simple to make and the dill and lemon make it fresh and bright.

Plus since it’s packed with protein and fiber, it will keep you powered through the rest of the day, and we could all use that right now!

ingredients for white bean salad

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Fresh broccoli – Don’t use frozen; it won’t have the same texture or flavor.
• White beans
• Shallot – You can use red onion instead if you like.
• Fresh dill
• Olive oil
• Lemon juice
• Salt and pepper

I use cannellini beans. You can also use great northern beans, which are larger, or navy beans, which are smaller. Rancho Gordo makes a really lovely white bean called Alubia Blanca if you can get your hands on them!

how to make this recipe

Cut your broccoli into bite-size pieces. You can use the stems too if you like, or save those for another recipe.

Grab a pot and a steamer basket and fill the pot with 1 inch of water. Set to boil over high heat. Once boiling, add the broccoli to the steamer basket. Steam for 3-5 minutes, just until very bright green and tender but not mushy. Remove the basket from the pot and set over the sink so the broccoli does not continue to cook.

Mince the shallot so you have about 2 tablespoons, and chop the dill.

In a large bowl, whisk together the lemon juice, olive oil, shallot, and a pinch of salt and black pepper.

Add the drained white beans and dill and stir well to coat, then add the broccoli and stir to mix. Taste and add more salt or pepper as you like.

Serve at room temperature, or chilled from the fridge.

Recipe suggestions

This recipe makes just two servings, so go ahead and double or even triple it for meal prep or serving as a side dish at a cookout.

Because this salad is so simple, you can easily add in other ingredients depending on what you’re craving. Grated parmesan is a natural fit here, or you can add some chopped pistachios for crunch. You can also add chopped cucumbers or other herbs like chopped fresh parsley.

Want a creamy salad? Add a bit of Greek yogurt to the dressing for a tzatziki-inspired dish. Add more of a punch of flavor with grated garlic in place of the shallot.

Grilled diced chicken is a great addition to this dish as well, or simply serve it alongside your favorite mains.

Note that I have listed salt and pepper “to taste” in this recipe. I know some don’t like this instruction, but there are a few variables at play here: whether you bought regular or low-salt beans, and just how salty you like your food. I’m on the low-salt spectrum for many dishes, so season to your own liking.

And as for this broccoli white bean salad being a winner? Well, my husband keeps stealing the leftovers for his lunch, so I’ll chalk that up as a success.