Bright, tangy, and refreshingly vibrant, this Lemony Hearts of Palm and White Bean Salad Recipe is one of those dishes that feels like sunshine in a bowl. With tender hearts of palm, creamy white beans, crisp cucumber, and a zesty lemon dressing that ties it all together, it’s a perfect harmony of flavors and textures that’s both light and satisfying. It’s not only quick to whip up but also keeps wonderfully, making it an ideal go-to for easy lunches, side dishes, or even a playful dip at your next gathering.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient is carefully chosen to bring brightness, creaminess, crunch, and herbaceous notes, balancing perfectly to create a fresh and flavorful dish. They are everyday pantry and fridge staples, which means you can put this salad together anytime without a special trip to the store.
- 1 (14.1 oz) can hearts of palm: Mild and tender, these add a delightful texture reminiscent of artichokes or asparagus.
- 1 (15 oz) can Great Northern Beans: Creamy and hearty, they provide protein and a soft contrast to the crunchier veggies.
- 1/4 cup thinly sliced cucumber: Adds a refreshing crispness and a subtle cool note.
- 1/3 cup small diced red onion: Offers a sharp bite and gorgeous color to brighten the salad.
- 1/3 cup chopped fresh parsley: Brings vibrant green freshness and a mild herbal lift.
- 1/4 cup extra virgin olive oil: A rich, fruity base that helps meld all the flavors and adds silkiness.
- 2 tablespoons fresh lemon juice: The star ingredient that gives this salad its signature zingy brightness.
- 1 tablespoon red vinegar: Adds acidity depth and a little punch.
- 1 teaspoon pure maple syrup: Balances the acidity with subtle sweetness for a rounded dressing.
- 1 teaspoon Dijon mustard: Adds a gentle bite and helps emulsify the dressing.
- 2-3 cloves garlic, minced: Infuses the dressing with savory warmth and an appetizing aroma.
- 1/2 teaspoon dried oregano: Brings earthy, aromatic notes to compliment the lemony flavors.
- Salt and black pepper, to taste: Essential seasonings that elevate every ingredient.
How to Make Lemony Hearts of Palm and White Bean Salad Recipe
Step 1: Whisk Together the Dressing
Start by combining the extra virgin olive oil, fresh lemon juice, red vinegar, pure maple syrup, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a bowl or jar. Whisk them vigorously until fully blended into a smooth, vibrant dressing. This dressing is truly the heart of the salad, providing that irresistible lemony tang and well-rounded flavor that ties everything together beautifully.
Step 2: Prepare the Hearts of Palm
Open the can of hearts of palm and drain off the liquid. Rinse them gently under cold water to refresh their subtle flavor. Then pat them dry with a clean kitchen towel to avoid excess moisture in your salad. Slice the hearts of palm into thin discs; smaller pieces can be left whole, while larger ones can be cut lengthwise before slicing the discs. Don’t worry if some pieces break apart — it’ll only add to the salad’s delightful texture.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, add the diced hearts of palm, Great Northern beans (drained and rinsed), thinly sliced cucumber, diced red onion, and chopped parsley. Pour the freshly made lemony dressing over these ingredients, then gently toss or stir everything together until all components are thoroughly coated. You can adjust the amount of dressing you use depending on whether you want it more like a salad or thicker for dipping crackers or bread.
How to Serve Lemony Hearts of Palm and White Bean Salad Recipe
Garnishes
To take this salad to the next level, try topping it with a few sprigs of extra fresh parsley or a light sprinkle of freshly cracked black pepper. Toasted pine nuts or slivered almonds also add a pleasant crunch and a touch of nuttiness that pairs wonderfully with the lemony dressing.
Side Dishes
This salad shines as a bright and refreshing accompaniment to heavier mains like grilled vegetables, marinated tofu, or hearty grain bowls. It also pairs beautifully with crusty artisan bread or pita for a light yet satisfying meal. Try serving it alongside a warm, spiced lentil soup for contrasting textures and temperatures.
Creative Ways to Present
Feeling fancy? Serve the salad layered in clear glasses for a colorful display at your next brunch or dinner party. Alternatively, scoop it onto a platter with an assortment of crackers, crudités, or flatbreads so guests can enjoy it as a zesty dip. You can even stuff it inside avocado halves or whole wheat pita pockets for a delightful handheld option.
Make Ahead and Storage
Storing Leftovers
This Lemony Hearts of Palm and White Bean Salad Recipe actually tastes better after the flavors have had time to mingle. Store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to give it a gentle stir before serving again to redistribute the dressing.
Freezing
Because this salad includes fresh cucumber and parsley, it’s best enjoyed fresh or chilled rather than frozen. Freezing will alter the texture of the vegetables and beans, making them mushy upon thawing. For best results, avoid freezing this salad.
Reheating
Since this salad is enjoyed cold or at room temperature, reheating is not necessary. Simply take it out of the fridge about 15 minutes before serving to let it warm up slightly and release more aroma and flavor.
FAQs
Can I use a different type of bean in this salad?
Absolutely! While Great Northern beans work wonderfully for their creamy texture, cannellini or navy beans make great alternatives. Just make sure to rinse and drain canned beans well before adding them.
How can I make this salad spicier?
If you like a kick, consider adding a pinch of red pepper flakes to the dressing or tossing in some finely chopped jalapeño. Freshly ground black pepper also amps up the spice subtly.
Is this salad suitable for meal prep?
Yes! The flavors actually improve after sitting for a few hours, so this salad is perfect to make ahead. Just keep it refrigerated until you’re ready to enjoy.
Can I substitute fresh herbs for parsley?
Definitely! Fresh cilantro, basil, or dill all bring their own unique twist to the salad and pair beautifully with the lemony dressing.
What can I serve this salad with for a complete meal?
Pairing it with grilled tofu, roasted vegetables, or whole grain bread can turn this vibrant salad into a hearty and balanced meal that will keep you satisfied and energized.
Final Thoughts
If you’re craving a dish that’s quick, fresh, and bursting with lemony brightness, the Lemony Hearts of Palm and White Bean Salad Recipe is calling your name. It’s perfect for any season and any occasion, bringing together simple, wholesome ingredients into a deliciously memorable salad. Give it a try—you might just discover your new favorite go-to for light lunches or flavorful sides!
PrintLemony Hearts of Palm and White Bean Salad Recipe
This Lemony Hearts of Palm and White Bean Salad is a refreshing, tangy, and flavorful vegan salad that works perfectly as a light side dish or a dip for crackers and bread. Made with tender hearts of palm, creamy white beans, crisp cucumber, and red onion, all tossed in a zesty lemon dressing, this salad improves in flavor after resting, making it ideal for preparing ahead of time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2-4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Salad Ingredients
- 1 (14.1 oz) can hearts of palm
- 1 (15 oz) can Great Northern beans
- 1/4 cup thinly sliced cucumber, bite-size pieces
- 1/3 cup small diced red onion
- 1/3 cup chopped fresh parsley (or fresh herb of choice)
Lemony Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice (or more if desired)
- 1 tablespoon red vinegar
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- 2–3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Prepare the Dressing: In the bowl where you’ll assemble the salad or in a separate small bowl or jar, combine the olive oil, fresh lemon juice, red vinegar, pure maple syrup, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk thoroughly until the dressing is well combined and emulsified.
- Prepare the Hearts of Palm: Open the can of hearts of palm, drain the liquid, and rinse them under cold water. Pat dry with a clean kitchen towel. Dice the hearts of palm into thin discs, leaving smaller pieces whole and cutting larger ones lengthwise into halves or fourths before slicing into discs. It’s acceptable if some hearts of palm break apart slightly during this process.
- Combine Salad Ingredients: In a mixing bowl, add the diced hearts of palm along with the Great Northern beans, thinly sliced cucumber, diced red onion, and chopped fresh parsley (or your preferred fresh herb).
- Dress the Salad: Pour the lemon dressing over the salad mixture. Stir gently but thoroughly until all the ingredients are evenly coated. Adjust the amount of dressing to your preference; the recipe suggests a slightly heavier dressing which also makes the salad suitable as a dip.
- Rest and Serve: For best flavor, allow the salad to rest for a few hours in the refrigerator before serving. This helps the flavors meld beautifully. Serve chilled as a side dish or with crackers or bread for dipping.
Notes
- This salad tastes even better when made a few hours in advance, allowing the flavors to meld.
- You can substitute fresh parsley with other herbs like cilantro or basil according to your preference.
- If you prefer a more tangy salad, increase the lemon juice to taste.
- Use as a side dish or as a flavorful dip for crackers or sliced bread.
- Ensure to pat dry the hearts of palm to prevent the salad from becoming watery.
