Summer White Bean Salad Dressed With Sour Cream

Apr 24, 2026

This creamy white bean and corn salad is a fresh, flavorful side dish that’s easy to make ahead for cookouts, potlucks or weekday lunches.

Crisp cucumber, red bell pepper, red onion, sweet corn and hearty white beans give every bite plenty of texture and flavor. A tangy dressing made with Westby Creamery sour cream brings it all together with a smooth, creamy finish.

Bright lemon, garlic and red wine vinegar add just the right amount of freshness, making this a simple salad you’ll want to serve all summer long.

Ingredients:

Salad:

• 2 15.5 oz cans white beans, such as cannellini and navy beans
• 1 15.25 oz can sweet corn, drained and rinsed
• 1 cup red bell pepper, chopped
• 1 cup English cucumber, chopped
• ½ cup red onion, chopped
• 2 tbsp parsley, chopped

Dressing:

• ⅓ cup of Westby sour cream (organic or conventional)
• 2 garlic cloves, grated or minced
• 2 tbsp of lemon juice
• 1 tsp of lemon zest
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Directions:

1. Drain and rinse the beans and sweet corn. Add them to a large bowl with the chopped vegetables and parsley.
2. In a small bowl, mix together all dressing ingredients.
3. Add the dressing to the bean salad and mix well. Cover and refrigerate for at least 2 hours before serving.

We’d Love To See How Your Summer White Bean Salad Turns Out!

Snap a photo and tag us on Instagram @westbycoopcreamery or Facebook @WestbyCreameryFanPage and let us know what you think.