Mediterranean White Bean Salad (Printable)
Creamy white beans with cucumber, tomatoes, olives and lemon-olive oil; fresh, protein-rich, ready in 15 minutes.
# List of ingredients:
→ Salad
01 - 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
02 - 1 large cucumber, diced
03 - 1 1/2 cups cherry tomatoes, halved
04 - 1/4 small red onion, finely diced
05 - 1/2 cup Kalamata olives, pitted and sliced
06 - 1/4 cup fresh parsley, chopped
07 - 1/3 cup feta cheese, crumbled (optional; omit for vegan)
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 garlic clove, minced
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper
# Steps:
01 - In a large mixing bowl, gently toss the white beans, cucumber, cherry tomatoes, red onion, olives, and parsley until well combined.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, sea salt, and black pepper until fully emulsified.
03 - Pour the prepared dressing over the mixed salad ingredients and toss thoroughly to ensure even distribution.
04 - If using, sprinkle crumbled feta cheese over the salad and mix gently to incorporate.
05 - Taste and adjust seasoning as desired. Serve immediately or chill for 30 minutes to allow flavors to meld.
# Expert Advice:
01 -
- Your taste buds get that sun-soaked Mediterranean flavor in minutes flat.
- It’s my go-to when I need something vibrant, filling, and effortless for lunch or a side.
02 -
- Once, I forgot to rinse the white beans and my first batch tasted oddly briny—definitely don’t skip that rinse.
- Letting the salad sit, even for just half an hour, brings the flavors together and is worth the patience.
03 -
- Rinsing and draining canned beans is the difference between a bland salad and a fresh one, every time.
- A touch of extra lemon right before serving wakes up all the flavors like nothing else.