This Mediterranean White Bean Salad Recipe it’s the second dish I repeat when the weather is hot. Quick to prepare, the combination of creamy cannellini beans, juicy tomatoes, crunchy cucumber, salty feta and salty olives makes every bite incredibly satisfying, while feeling light and refreshing thanks to the homemade dressing. Whether you’re serving it as an easy meal, grilling chicken or fish, or bringing it to a summer get-together, this bean salad is always a favorite!
Reasons you’ll love this Mediterranean White Bean Salad Recipe
You know we don’t do boring salads around here, and this green bean salad without lettuce is everything. Not only is it fresh and tasty, it’s also:
- Quick and easy to make. Simply chop, blend and refrigerate. This recipe comes together in about 15 minutes with minimal prep.
- Perfect for preparing lunch. The flavors get even better as the salad sits, making it a great make-ahead option for lunches and easy dinners.
- Packed with protein and fiber. Cannellini beans make this salad hearty and satisfying while helping to keep you full for longer.
- Versatile and delicious. Serve as a side dish, a light meal, or pair with protein for a full meal.
Key ingredients and notes
This is an overview of the main ingredients in this recipe. See recipe card below for full ingredients and instructions.
- Beans: Cannellini beans, also known as white kidney beans, are tender, flavorful, and become smooth and almost creamy as they soak in the dressing. Be sure to wash and drain the beans to remove excess starch! I always look for beans with no added salt to reduce sodium, but any kind will do.
- Vegetables: grape tomatoes, cucumbers, and red onions add lots of color, a refreshing, juicy flavor, and a crunchy texture.
- Olives: Kalamata olives add a salty, salty flavor and healthy fats.
- Fresh herbs: Fresh dill and parsley add a bright, refreshing flavor that enhances the Mediterranean flavor and balances some of the richness of the olives, feta, and dressing.
- Cheese: crumbled feta cheese adds a salty flavor and creamy consistency. I use plain feta, but herbed feta tastes great too.
- To wear: I make a homemade vinaigrette with olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, dried oregano, garlic, salt and pepper.
How to make a Mediterranean White Bean Salad
- Combine the ingredients. Add the beans and vegetables to a large bowl, tossing to combine.
- Do the decorating. Then combine the dressing ingredients in a food processor or blender, pulse until the mixture is smooth and creamy.
- Toss the salad. Pour the dressing over the salad, and toss gently to coat the ingredients.
- Cool and serve. Put the salad in the fridge for an hour, give it a quick stir and enjoy it cold!
Serving Suggestions
My favorite way to serve this recipe is with cod. However, it is also excellent with main dishes cast iron skillet steak, grilled shrimpand pan fried chicken breastor spoon Mediterranean steak and rice bowls.
How to save
Leftover salad will keep fresh in an airtight container in the refrigerator for 2-3 days. I find it tastes better as it sits! Be sure to give it a quick stir to redistribute the ingredients before serving.
More tasty salad recipes
I hope you give me this Mediterranean White Bean Salad Recipe a test! It’s crunchy, creamy, salty, herbaceous and satisfying! If you try this recipe, let me know! Leave a comment with a star rating below. You can do it too snap a photo and tag @allthehealthythings on INSTAGRAM. Your feedback and ratings help support all things healthy and make it possible for me to continue creating recipes you trust and love.
Description
This Mediterranean White Bean Salad it’s the second dish I repeat when the weather is hot. Quick to prepare, the combination of creamy cannellini beans, juicy tomatoes, crunchy cucumber, salty feta and salty olives makes every bite incredibly satisfying, while feeling light and refreshing thanks to the homemade dressing. Whether you’re serving it as an easy meal, grilling chicken or fish, or bringing it to a summer get-together, this bean salad is always a favorite!
- 1 – 15oz cannelini beans, washed and drained
- 1 the cup the bad ones grape tomatoes
- 1 the cup halved and sliced English or Persian cucumber
- 1/3 the cup thinly sliced red onion
- 1/2 the cup the bad ones kalamata olives
- 1/4 the cup fresh dillchopped up
- 2 spoons fresh parsley, chopped
- 6 oz feta cheesegrind it
to wear
- 1/2 the cup olive oil
- 1/4 the cup red wine vinegar
- 1 tablespoon lemon juice
- 2 spoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 4 cloves of garlic, crushed or pressed
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, and more to taste
- Add the beans and vegetables to a large mixing bowl.
- Add the dressing ingredients to a food processor or blender. Pulse or blend until well combined and the dressing is smooth and creamy.
- Pour the dressing over the vegetables and use a spoon to gently toss the salad until well coated.
- Leave the salad in the refrigerator for an hour before serving. Stir again before serving and enjoy!
Photo: Sasha Hooper
