White Bean Salad With Fennel and Celery

By Sue Li

Updated November 4, 2025

  • Linda Xiao for The New York Times. Food Stylist: Sue Li.
Media 1 of 1
Ready In
15 min
Rating
5(274)
Comments
Read comments

Like so many bean salads, this one is delicious the day it's made, but gets even better as it sits. You can marinate the beans in the dressing ahead of time, and they’ll soak it up and become more flavorful in the fridge. When you're ready to serve, simply fold in the onion, fennel, celery and dill. This salad is a satisfying vegan dish on its own, but it also pairs beautifully with seared tuna. To make it more substantial, consider adding a jar of olive oil-marinated tuna or some roasted salmon.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 1 small shallot, finely chopped

  • ¼ cup fresh lemon juice

  • ¼ cup fresh orange juice

  • 2 tablespoons white wine vinegar

  • 1 tablespoon Dijon mustard

  • ⅓ cup olive oil

  • Salt and freshly ground black pepper

  • 2 (14-ounce) cans cannellini beans, rinsed

  • ½ small red onion, halved and thinly sliced 

  • 1 medium fennel bulb (about 8 ounces), trimmed and thinly sliced crosswise (about 2 cups)

  • ½ bunch celery, trimmed and thinly sliced crosswise (about 3 cups), plus some tender leaves

  • ½ small bunch dill, fronds and tender stems coarsely chopped (¼ cup)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

36 grams carbs; 292 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 9 grams fiber; 617 milligrams sodium; 11 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large bowl, whisk together the shallot, lemon juice, orange juice, vinegar and mustard. Drizzle in the olive oil and whisk vigorously to combine. Season with salt and pepper. Add the beans and toss until well coated in the dressing.

  2. Step 2

    Rinse the red onion slices under cold water, drain, and toss into the bean mixture. Add the fennel, the celery and celery leaves, and the dill to the salad bowl and toss to combine. Season with more salt and pepper and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
274 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

ASH

Simple and delicious. I made this twice. The first time as written and the second time I added feta cheese. It really comes down to the amazing dressing that would make shoe leather appetizing. I make many a white bean salad similar to this one, but the simple citrus vinaigrette is what puts it over the top.

Greg

I had only one can of cannellinis, but wanted to stay with this volume of salad. I added a can of artichoke hearts. I am not suggesting that this was an improvement, necessarily (I will follow recipe to a T next time), but it was a good dish, a good variation.

Chase A

This was delicious! And the author is right, tastes even better the longer it sits. It’s crunchy and raw, zesty and bright.

karen

Easy and enjoyable. I went a tad lighter on the fennel. I could see how it would complement salmon or tuna.

mm

I struggle with recipes that call for raw onion as I have a raw onion-averse partner. I like a little onion as it gives the recipe a bite, but wondering if any readers have a substitute for raw onion that will maybe give a similar profile. I can’t use shallots or green onions either.

Jane

I like to cook my own beans. What is the volume of a 14 oz can of white beans, please?

Amiyah

Hi Jane, I cook my own beans too and use 1.5 cups cooked beans for one 14 or 15 oz can; 3 cups = 2 cans.

Stephen in AP

The guideline I use is: one heaping half-cup of dried beans = 1 can.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.