Salads
This Wegmans bean salad recipe delivers the perfect balance of crisp vegetables, tender beans, and herbaceous cheese—just like the iconic store version. The secret lies in fresh celery, red onion, and a bright vinaigrette that keeps every bite vibrant and full of texture.
I've refined this recipe over years of testing, ensuring it stays fresh-tasting even after a day in the fridge.
What makes this salad special is the harmony of textures: crisp celery and red onion provide crunch, while cannellini beans add creaminess, and crumbled feta brings salty richness.
A tangy vinaigrette ties everything together without overpowering the natural flavors. The recipe is naturally vegetarian but easily adaptable with optional proteins like grilled chicken or chickpeas.
By the time you're done assembling, you'll have a salad that's packed with flavor and texture—perfect for potlucks, office lunches, or a light weeknight dinner. The ingredients come together in just 15 minutes, making it an ideal make-ahead dish that tastes even better the next day.
Store it in an airtight container for up to 4 days, and the flavors only deepen over time. Whether you're serving it as a side or a main dish, this bean salad will be the star of your table. Let's get started!
Ingredients for wegmans bean salad
Crisp celery, creamy beans, and tangy vinaigrette—this Wegmans-style salad comes together fast.
| Ingredient | Amount | Notes |
|---|---|---|
| Cannellini Beans 🌱 | 2 cups | Drained and rinsed, cooked or canned |
| Fresh Celery 🧅 | 2 cups | Finely chopped, crisp stems and leaves |
| Red Onion 🧅 | 1 whole | Thinly sliced, white and red rings |
| Feta Cheese 🧀 | 1 cup | Crumbled, dry variety preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity |
| Red Wine Vinegar 🍷 | ¼ cup | Dry, bold variety |
| Dijon Mustard 🌶️ | 1 tbsp | Mild or strong, to taste |
| Granulated Sugar 🍚 | 1 tbsp | Adjusts sweetness balance |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The celery is non-negotiable here—Wegmans quality makes all the difference. Grab the freshest bunch you can find, preferably with those crisp, pale green stems. Trader Joe's or Whole Foods usually have the best selection, but any grocery store's produce section works. Look for stalks that snap when bent, not rubbery ones. The feta? Dry, crumbly varieties like BelGioioso or Kalamata-style hold up best in salads. I always buy extra because it keeps for weeks in the fridge—just wrap it in parchment paper.
No fresh dill? Dried works at one-third the amount, but it won't have that bright, herbaceous punch. Running low on red wine vinegar? Apple cider vinegar or balsamic both work in a pinch. The cannellini beans should be tender but not mushy—great northern beans are a great swap if you can't find cannellini. For the vinaigrette, taste as you go: need more tang? Add another splash of vinegar. Want it sweeter? A pinch more sugar. The mustard is key here—it emulsifies the dressing, so don't skip it.
This salad tastes even better the next day, so make it ahead for potlucks. Store everything in separate containers—4 days max in the fridge. The vinaigrette stays fresh for 1 week if you keep it sealed. Pro tip: Toss the beans and veggies with a little extra olive oil before storing—they'll stay crispier longer. Portion into individual containers if you're prepping for lunches—just add fresh herbs and a drizzle of vinaigrette when serving.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this one—just slice the celery into thick batons and dice that onion once, then toss it all with the drained beans. The feta crumbles in seconds, and the dill? Just a quick rinse and tear. Honestly, my lazy Sundays thank me every time.
- Mediterranean Magic: That salty feta melting into the creamy cannellini beans? Chef’s kiss. The red onion adds this sharp bite, while the celery keeps it crisp—like a party in your mouth. Between us, I’ve had fancier salads, but this one sticks with me.
- Meal Prep MVP: Make it on Sunday, and you’ve got lunch covered for the week. Pack it in jars or containers—beans at the bottom, feta on top so it doesn’t get soggy. My kids grab it for school lunches, and I sneak it into wraps when I’m in a hurry. (Yes, even on a Tuesday night.)
- Budget Bright Spot: Cannellini beans are my wallet’s best friend—cheap, shelf-stable, and packed with protein. Add the celery and onion for freshness, a block of feta for richness, and a bunch of dill for wow factor. I’ve fed six people for under $10 with this—no joke.
Step-by-step instructions for Wegmans bean salad recipe
Here's how to assemble this refreshing, crunchy bean salad that balances creamy feta with bright herbs and crisp vegetables.
Prepare the Vegetable Base
Start by finely chopping the 2 cups fresh celery into small pieces about ¼-inch thick. You want it crisp and bright—don't over-chop, or it'll get soggy. Next, thinly slice the whole red onion into even rings, keeping the white and red parts separate if you prefer a milder flavor. Set these aside in a large mixing bowl.
If using canned cannellini beans, drain and rinse them thoroughly to remove any starch that could make the dressing watery. For cooked beans, let them cool completely before adding. The beans should be at room temperature when mixed—this prevents the dressing from turning into a warm, mushy mess.
Whisk the Dressing Ingredients
In a separate bowl, combine the ½ cup extra-virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon granulated sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk vigorously until the sugar dissolves completely and the mixture is smooth and emulsified.
This is where the magic happens—the sugar helps balance the acidity of the vinegar while the mustard adds depth. Stir in the 1 tablespoon freshly squeezed lemon juice last, giving it a final taste. The dressing should be tangy but not overpowering—adjust the sugar or vinegar if needed before adding to the salad.
Combine and Fold Gently
Add the drained 2 cups cannellini beans to the mixing bowl with the celery and onion. Pour the dressing over the top and toss everything together with a large spoon or your hands. You want to coat every bean and vegetable evenly, but don't mash the beans—keep them intact for texture.
This is the moment to fold in the 1 cup crumbled feta cheese and the ¼ cup chopped fresh dill and ¼ cup chopped fresh parsley. The feta should be broken into small, uneven pieces—this ensures it melts slightly into the salad without clumping. Sprinkle the herbs over the top and give everything one final gentle toss.
Chill and Rest for Best Texture
Cover the salad and refrigerate for at least 2 hours before serving. This resting time allows all the flavors to meld together and the dressing to fully absorb into the beans and vegetables. The celery will stay crisp, the feta will soften just enough to create creamy pockets, and the herbs will release their bright aroma.
I know it's tempting to eat it immediately, but trust me—this step makes all the difference. Serve the salad chilled in a large bowl, garnished with extra parsley if you like. It keeps well in the fridge for up to 3 days, making it perfect for meal prep or potlucks.
Pro Tips For Making Wegmans Bean Salad
- Drain and rinse beans: That leftover canned bean brine is salty—trust me, you’ll taste it. Dump the beans into a colander and run cold water over them for 30 seconds. This keeps the texture tender but cuts the metallic aftertaste that ruins the balance of the salad.
- Soak celery in ice water: Fresh celery gets limp fast, but a quick ice bath fixes it. Chop your celery, toss it in a bowl of ice water for 10 minutes, then drain. It’ll stay crisp longer and hold up better when mixed with the onions and beans.
- Salt the onions early: Red onions sting when raw, and no one wants that sharp bite cutting through the creamy feta. Thinly slice them, toss with ½ teaspoon salt, and let sit for 10 minutes before adding to the salad. The acid softens and mellows them out.
- Crush feta like you mean it: Fancy crumbles look pretty, but broken chunks melt better and add real texture. Use your fingers or the flat side of a knife to tear the feta into uneven pieces—no food processor needed. The irregular bits cling to the beans and celery like they’re supposed to.
Flavor customization for this wegmans bean salad
Herb Swaps
Fresh dill is the star, but don’t let its absence stop you. Swap it for ½ cup chopped fresh chives for a milder onion note, or use ¼ cup chopped fresh tarragon for a slightly sweet, anise-like flavor.
If you prefer dried herbs, use 1 tablespoon dried dill or 1 teaspoon dried oregano, but add them just before serving to preserve their aroma. 🌿
Cheese Variations
Feta is classic, but crumbled goat cheese adds a tangy twist, while shredded Parmesan (¼ cup) brings a nutty depth. For a creamy texture, fold in ¼ cup ricotta cheese—it blends beautifully with the beans.
If you’re avoiding dairy, omit the cheese or use ¼ cup marinated artichoke hearts for a briny, meaty alternative.
Spicy Kick
Add ½ teaspoon red pepper flakes or 1 teaspoon hot sauce (like Cholula) for heat. For smoky depth, stir in ½ teaspoon smoked paprika or 1 tablespoon chopped pickled jalapeños.
If you love garlic, mince 2 cloves fresh garlic and sauté them in olive oil until fragrant before adding to the salad. 🌶️
Sweet Additions
Balance the tang with ¼ cup diced apple or ½ cup pitted cherries for a sweet-tart contrast. A sprinkle of toasted pine nuts (2 tablespoons) adds crunch and richness. For a citrusy touch, zest 1 lemon over the top or fold in 2 tablespoons dried cranberries for a festive twist.
Protein Boost
Make it a full meal by adding ½ cup grilled chicken (cubed), ½ cup chickpeas (for extra plant-based protein), or ¼ cup crumbled bacon for a smoky, savory bite.
If you’re vegetarian, ¼ cup roasted red peppers or ¼ cup falafel crumbles work beautifully. Always add protein last to keep it warm and crisp.
Dressing Tweaks
For a creamy dressing, whisk in ¼ cup Greek yogurt or 2 tablespoons mayo with the vinaigrette. Need more acidity? Add 1 extra tablespoon lemon juice or 1 teaspoon capers.
For a nutty flavor, replace 2 tablespoons olive oil with 1 tablespoon tahini—it’s rich and adds a unique depth. 💛
Nutrition facts
Frequently asked questions
Can I use dried beans instead of canned?
Cook 1 cup dried cannellini beans until tender (about 1-1.5 hours in water with bay leaf and salt). They'll be creamier than canned, but soak them overnight first to reduce cooking time. Just make sure they're completely cooled before mixing to avoid a watery salad.
How do I keep the celery from getting soggy?
Chop the celery last and fold it in just before serving. For extra crispness, toss the chopped celery with 1 teaspoon lemon juice and ½ teaspoon salt before adding to the salad. Also, store the salad components separately in the fridge—combine only when ready to eat.
What's the best way to store leftovers?
Keep the beans, veggies, cheese, and dressing in separate airtight containers for up to 4 days. When ready to serve, toss everything together with a splash of fresh lemon juice to revive the flavors. The dressing stays fresh for 1 week if kept sealed in the fridge.
Can I make this salad ahead for a potluck?
Yes! Assemble the salad 1 day ahead and store it covered in the fridge. The flavors actually improve overnight as everything melds together. Bring it in a large bowl or individual containers. For extra insurance, pack the dressing separately and let guests mix it in just before serving.
What if I don't have feta cheese?
Try crumbled goat cheese for tangy flavor or shredded Parmesan for nutty depth. For a dairy-free option, use ¼ cup marinated artichoke hearts or ¼ cup chopped sun-dried tomatoes. The key is adding something salty and flavorful to balance the fresh herbs and veggies.