Dill Artichoke White Bean Salad

A tangy fresh dill feta dressing coats every inch of this colorful artichoke white bean salad that’s packed with fresh flavors and lots of texture.

I love a good bean salad and today’s latest bowl of goodness just feels like pure spring!

I’m well aware we have a good few weeks to go before the official arrival of spring but I’m kicking off the party early and bringing things like fresh dill, lemon, edamame, and naturally a heavy hand of feta to our salad game today.

Meet your new lunch jam for real.

The real winner of this salad is definitely the dressing. We’re blitzing fresh dill, lemon, and feta together with a few other basic vinaigrette ingredients in the blender and the end result is a bowl of creamy green gold you’re going to want to put on everything.

But please, hold yourself back and put it on this salad first.

This White Bean Salad Features…

• Tender white beans and jarred artichoke hearts
• Vibrant edamame beans and tangy pickled red onions
• A fresh dill feta lemon dressing

Making the White Bean Salad

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Dill
• Garlic
• Lemon juice
• Dijon mustard
• Honey
• Feta cheese
• Olive oil
• Artichoke hearts
• White beans
• Edamame
• Pickled red onions

Tips for Perfect White Bean Salad

1. Use a blender or food processor for dressing – either of these tools will work great for blending the dressing.
2. Make sure you use fresh dill, lemon, and garlic – using these ingredients fresh adds incredible flavor to the dressing.
3. Rinse beans well – make sure you rinse and drain the beans very well to prevent any of the starchy liquid from getting in the salad.
4. Dress salad just before serving – this will preserve all the salad ingredients texture.

Recipe Variations

Try these ideas for a different twist on this salad.

• Add meat – try adding shredded cooked chicken or turkey to salad for a protein boost.
• Pack in more vegetables – a handful of spinach, peas, sweet pepper, shredded carrot, or romaine lettuce would be great extra veggie additions.
• Use another herb – try parsley, cilantro, or basil in place of the dill.
• Try another bean – replace the white beans with chickpeas.

Make Ahead Instructions

Follow these instructions for time-saving make ahead tips.

• Make the dressing – blend the dressing and store in refrigerator up to 6 days.
• Assemble salad ingredients – combine the artichoke hearts, white beans, edamame, and red onion in a container and store in refrigerator up to 4 days.
• Dress the salad – when ready to serve, drizzle the dressing over salad and toss to combine.

This salad really does do it all. We’ve got protein and incredible texture from the beans that pair so well with the tender artichoke hearts and all that lemony dill feta dressing goodness drizzled on top.

Every lunch salad everywhere WISHES it could be this good!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More colorful salads to add to your menu!

• Blackberry Goat Cheese Salad
• Smoked Salmon Cucumber Salad
• Roasted Cherry Chicken Salad