When using dry white beans, soak and cook ⅔ cup (133 g.) of dry white beans according to the method.
Transfer the white beans to a large bowl, and add the minced red onion, halved cherry tomatoes, lemon juice and herbs.
Stir thoroughly using a spatula and make sure everything is mixed evenly.
Divide the white beans salad between two bowls, garnish with the optional toppings, serve and enjoy!
Store the salad in an airtight container in the fridge, and consume within 2 days. Alternatively, store in the freezer for a maximum of 30 days and thaw at room temperature. The salad can be served cold.