Can I leave out the fennel?

You can, but you'd be missing out. Fennel has a lovely aroma, while cucumber is fairly neutral in flavor — the two actually complement each other really well here. If you're not a fennel fan, you could try swapping it for another vegetable like kohlrabi.

Is this bean salad good for meal prep?

Yes, and it actually tastes even better after it has had some time to marinate. It keeps in the fridge for up to 2–3 days.

Which white beans are best for the salad?

I recommend cannellini beans — they're beautifully small, have a slightly nutty flavor, and don't break apart as easily as larger white beans. But use whatever you have on hand; in the end, it doesn't make a huge difference.

Can I use dried beans instead of canned?

Absolutely! Soak dried white beans overnight, then cook them until tender (about 1 hour). The flavor will be even better, but of course it requires more lead time.

White Bean Salad with Shaved Fennel & Cucumber (Oil-free)

Name: White Bean Salad with Shaved Fennel & Cucumber (Oil-free)
Prep time: 10 min
Total time: 10 min
Ingredients: 1 can (14 oz) white beans; ½ large English cucumber; 1 fennel bulb; ½ red onion; 3 tbsp fresh parsley, chopped; Zest of ½ lemon; 3 tbsp lemon juice; 2 tbsp white wine vinegar; 1 garlic clove, minced; 1 tsp maple syrup; 1 tsp Dijon mustard; ¼–½ tsp salt

Description

This light white bean salad with cucumber and fennel, parsley, and an oil-free lemon dressing is ready before hunger even has a chance to strike — on the table in 10 minutes, no cooking required, no fuss.

Ingredients

Scale

1 can (14 oz) white beans
½ large English cucumber
1 fennel bulb
½ red onion
3 tbsp fresh parsley, chopped
Zest of ½ lemon

Dressing

3 tbsp lemon juice
2 tbsp white wine vinegar
1 garlic clove, minced
1 tsp maple syrup
1 tsp Dijon mustard
¼–½ tsp salt

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Instructions

Prepare the vegetables: Wash the cucumber and, using a mandoline if you have one, slice it into thin half-moons. Halve the fennel bulb, remove the core, and slice it thinly. Cut the red onion into thin rings and finely chop the parsley.
Make the dressing: In a small jar or bowl, whisk together the lemon juice, white wine vinegar, garlic, maple syrup, Dijon mustard, salt, and black pepper until well combined. Taste and adjust the seasoning if needed.
Assemble the salad: Combine the cucumber, fennel, red onion, and parsley in a large bowl. Pour the dressing over the vegetables and toss well to coat.
Add the beans: Rinse and drain the white beans, then gently fold them into the salad. Finish with the lemon zest before serving.

Notes

Storage: Store the salad in an airtight container in the refrigerator for 2–3 days.

Meal Prep: This vegan salad tastes even better after it has had time to marinate, making it an excellent meal prep option for work, school, or a quick lunch.