No-Mayo Smashed White Bean Salad

Smashed white bean salad on a bowl of lettuce and in a sandwich.

This smashed white bean salad is a quick and flavorful no-mayo alternative to traditional deli-style salads. Creamy white beans are mashed and tossed with red bell pepper, Kalamata olives, fresh dill, and a lemony Dijon dressing. Enjoy it in sandwiches, on toast, or over greens for an easy lunch or meal prep option.

Prep Time10

Total Time10

Course: Main Course, Salad

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 410kcal

Author: Amy Katz

Ingredients

For the dressing:

¼ cup extra virgin olive oil
¼ cup lemon juice
2 Tablespoons Dijon mustard
Salt and pepper to taste

For the salad:

2-15 ounce cans white beans (cannellini, great northern beans, or navy beans) rinsed and drained (3 cups)
1 red bell pepper diced small
½ cup Kalamata olives sliced
2 Tablespoons fresh dill chopped

US Customary - Metric

Instructions

Prepare the dressing by whisking together the olive oil, lemon juice, Dijon mustard, salt, and pepper. Set aside.
¼ cup extra virgin olive oil, ¼ cup lemon juice, 2 Tablespoons Dijon mustard, Salt and pepper
Place the rinsed and drained beans in a large mixing bowl. Use a potato masher or fork to break them up, leaving some of the beans intact for texture.
2-15 ounce cans white beans
Add the diced red bell pepper, sliced, olives, chopped dill, and the dressing to the beans.
1 red bell pepper, ½ cup Kalamata olives, 2 Tablespoons fresh dill
Mix well to combine. Taste and adjust the seasonings as needed. Enjoy right away or refrigerate for later.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition