Creamy White Bean Salad



Serving size

about 1 cup
30 Minutes
60 minutes

This recipe can easily be multiplied or divided by 2. This recipe makes great leftovers and will keep well for 3-4 days.

Creamy White Bean Salad


2 15 ounce can Canned no salt added white beans (drained and rinsed)
1/2 cup Nonfat Greek Yogurt
2 tsp. Dijon mustard
1/4 tsp. Salt
1 to taste Black pepper
1/8 tsp., leaves Dried tarragon
1 Large Red bell peppers (small dice)
4 Medium stalk Celery, raw (diced)
2 large Green onions (sliced thinly)


Place 1/2 cup of the white beans in a blender.

Add the yogurt, mustard, salt, pepper, and tarragon.

Puree until smooth.

Place the remaining beans in a large mixing bowl with the bell pepper, celery and onions.

Add the dressing from the blender.

Fold together until well blended.

Chill well before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is not safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the yogurt is gluten-free.


This is a low sodium recipe.

Recipe Notes

Using white beans and yogurt is a great way to create a creamy dressing that doesn’t have as much fat or calories but is rich and delicious. The best part is that it also adds a lot of extra fiber to your salad.

This recipe is meant to be a riff on a potato salad but using the white beans. The technique of using the bean and yogurt as a base will work great, however, with a conventional potato salad or even tuna salad. The best part is there are endless variations. For example, you can flavor it with garlic and a bit of parmesan for a Caesar salad taste or some Jerk seasoning to take give it a warm Island flavor.

"Skill without imagination is craftsmanship and gives us many useful objects such as wickerwork picnic baskets. Imagination without skill gives us modern art."

Tom Stoppard, Playwright