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Plant-based protein and fiber, Mediterranean-style salad
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of White Bean Salad (150 g) has 180 calories. That works out to 120 calories per 100 g. It contains 27.8 g of carbs, 9.8 g of protein, 3.8 g of fat and 8.3 g of fiber. Its 0.3 mg of Copper covers 30% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
180
KCAL / 150G
Carbs
27.8g
· 10% DV
Protein
9.8g
· 20% DV
Fat
3.8g
· 5% DV
Fiber
8.3g
· 30% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 21% · Fat 19%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 180 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 0.45 g | 2% |
| Trans fat | 0 g | |
| Sodium | 270 mg | 12% |
| Total carbohydrate | 27.8 g | 10% |
| Fiber | 8.3 g | 30% |
| Protein | 9.8 g | 20% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 180 kcal |
| 2 tablespoon (chopped) | 40 g | 48 kcal |
| 1 piece (small) | 80 g | 96 kcal |
| 100 g | 100 g | 120 kcal |
| 1 serving (small) | 100 g | 120 kcal |
| 1 piece (medium) | 120 g | 144 kcal |
| 1 cup (whole) | 180 g | 216 kcal |
| 1 piece (large) | 200 g | 240 kcal |
| 1 serving (large) | 250 g | 300 kcal |
| 1 bottle (large) | 250 g | 300 kcal |
Calculated from 120 calories per 100 g.
White bean salad is usually made with cooked white beans, chopped vegetables, herbs, and a simple oil-and-acid dressing. Tomato, red onion, and parsley make a fresh, Mediterranean-style version; lemon juice or vinegar adds brightness without masking the beans.
To make white bean salad, combine cooked, cooled beans with chopped tomato, red onion, and parsley. Dress with olive oil, lemon juice or vinegar, salt, and pepper, then let it sit briefly so the beans take on the dressing before serving.
Plump, firm white beans that hold their shape after cooking work best in white bean salad. Cannellini and great northern beans are common choices; avoid cooking them until they turn mushy, especially if you plan to toss the salad before serving.
Yes, canned beans work well in white bean salad and save cooking time. Drain and rinse them under cool water, then let them drain thoroughly so excess liquid does not dilute the dressing or make the vegetables watery.
Yes, you can prepare white bean salad ahead and chill it so the beans absorb the dressing. For the freshest texture, keep chopped tomatoes and delicate herbs separate and mix them in shortly before serving.
White bean salad keeps for about 3 days in a covered container in the refrigerator. The vegetables may soften and release liquid over time, so stir before serving and discard it if it has been left at room temperature for an extended period.
Freezing white bean salad is not recommended because raw tomato, onion, and parsley become limp and watery after thawing. Cooked white beans freeze better on their own; thaw them in the refrigerator and add fresh vegetables and dressing afterward.
White bean salad is usually served chilled or at room temperature, rather than hot. If the beans are freshly cooked, cool them before adding the vegetables and dressing; warm beans can soften the tomato and make the salad less crisp.
White bean salad pairs well with grilled fish, chicken, vegetables, or crusty bread. It also works as a side for Mediterranean-style meals; if you are serving it with other salty dishes, season the salad lightly and adjust at the table.
Yes, white bean salad can be filling because beans provide both plant protein and fiber. Make it a more substantial meal by adding leafy greens or a grain, or pair it with a protein-rich main dish if serving it as a side.
Vitamins
Folate
75µg · 19% DV
B1
0.14mg · 12% DV
Biotin
3µg · 10% DV
Vitamin K
12µg · 10% DV
Minerals
Copper
0.27mg · 30% DV
Manganese
0.45mg · 20% DV
Iron
3.15mg · 18% DV
Phosphorus
120mg · 17% DV
Sodium
270mg · 12% DV
Potassium ⭐
390mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 180 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
White Bean Salad combines tender cooked white beans with tomatoes, red onion, parsley and a light dressing. There isn’t one fixed recipe: versions across Mediterranean cuisines often use olive oil and lemon, with herbs and vegetables varying by household.
The beans are creamy yet hold their shape, balanced by juicy tomato and the onion’s gentle bite. Serve it as a side or a light lunch, as part of a mezze-style spread, or alongside grilled vegetables and bread. It offers plant-based protein and fibre; each 100 g provides 5.5 g of fibre. For a lighter dressing, use a modest amount of oil and let lemon bring the brightness.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.45g
MONOUNSATURATED
1.05g
POLYUNSATURATED
1.35g
Omega 6:3 ratio 3.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.