A Hearty Cannellini Bean Salad to Warm You Up

Who says salads are just for summer? In the winter, when the cold weather settles in, I find myself feeling hungrier and longing for something heartier than just a simple bowl of soup. This Cannellini Bean Salad is exactly that—hearty, filling, and utterly satisfying, even on the chilliest winter days. The creamy cannellini beans pair perfectly with rich avocado, crisp cucumbers, and vibrant cherry tomatoes, while fresh herbs add a burst of brightness. Tossed with a light, tangy mustard-mayo dressing, this salad strikes the perfect balance between comfort and nourishment—ideal for when you want something wholesome but still crave that cosy, satisfying bite.

Why is this recipe a keeper? For starters, it’s one of my favourites because it’s incredibly easy to make and comes together in no time at all—perfect for those busy days. Plus, it’s packed with nutrients: high in protein and fibre, with healthy fats from avocado and eggs to keep you full and energised. It’s also a fantastic make-ahead option, great for quick meals, sandwich fillings, or as part of your meal prep routine. But the best part? It’s wonderfully versatile. You can swap in different vegetables, herbs, or dressings, and even add grilled chicken or smoked salmon to turn it into a full meal. It’s a go-to recipe you’ll come back to time and time again.

Prep time: 20 | Total time: 20 minutes | 2-3 servings, or 6 servings as a side dish

Ingredients

2-2.5 pounds (2-3 cans) organic cannellini beans, drained and well-rinsed
2 hard-boiled eggs, chopped
1 whole avocado, pitted, peeled, chopped, cover with lemon juice to prevent browning
1 small red bell pepper, chopped
8 cherry tomatoes, halved
2 spring onions, finely chopped
1 Persian cucumber, seeds removed, chopped
1/4 cup fresh mint, finely chopped
1/4 cup flat-leaf parsley, finely chopped
Crumbled feta or goat cheese (optional)

Dressing

2 heaped tablespoons of vegan mayonnaise (or any healthy mayonnaise of your choice)
1 teaspoon Dijon mustard
1/2 tablespoon lemon juice
1 teaspoon apple cider vinegar (or balsamic vinegar)
1 tablespoon extra virgin olive oil
Salt and pepper to taste 
1 clove garlic, minced
Pinch of cumin or smoked paprika (optional)
1 teaspoon honey (optional)

Directions

1. In a large bowl, gently mix the beans, eggs, red bell pepper, avocado, cherry tomatoes, cucumber, spring onions, parsley and mint.

2. In a separate small bowl, whisk together all the dressing ingredients until smooth and well-combined. Pour the dressing over the salad and gently fold everything together to coat evenly.

3. Top with crumbled feta or goat cheese. Serve immediately or chill in the fridge for 15-30 minutes to allow flavours to meld.

Hints & Tips

Leftovers - Refrigerate in a covered container up to 3 days. 

Alternatives - Greek yoghurt can be used to replace mayonnaise.