Description

This vibrant Mediterranean White Bean Salad delivers a refreshing combination of creamy cannellini beans, crisp vegetables, and a zesty lemon-olive oil dressing. Packed with protein and fiber, this easy recipe comes together in under 20 minutes, making it a perfect choice for a nutritious lunch or a satisfying side dish. The medley of flavors—herby, tangy, and savory—channels all the best of Mediterranean cuisine and is ideal for meal prep, potlucks, or healthy weeknight dinners.

Ingredients

Salad

2 (15-ounce) cans cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely diced
1/4 cup kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese (optional)

Dressing

3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste

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Instructions

Prepare the Vegetables: Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, slice the olives, and chop the parsley. Add all of these, along with the drained beans, into a large salad bowl.
Mix the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
Toss the Salad: Pour the dressing over the bean and vegetable mixture. Toss well to coat all the ingredients evenly with the dressing.
Add Finishing Touches: Sprinkle in the crumbled feta cheese (if using) and gently mix again. Taste and adjust seasoning if needed.
Serve or Store: Serve immediately, or refrigerate for up to 3 days to allow flavors to develop even more. This salad tastes great chilled or at room temperature.

Notes

For a vegan version, simply omit the feta cheese or use a plant-based alternative.
This salad is very customizable—try adding chopped artichoke hearts, roasted red peppers, or baby spinach for extra color and nutrition.
If raw onions are too pungent for you, soak them in cold water for 10 minutes before adding to the salad.
Cannellini beans can be swapped for great northern or butter beans.
Letting the salad rest in the fridge for 30 minutes before serving helps meld the flavors for better taste.