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White Bean Salad: A Refreshing Mediterranean Recipe
Emily

White Bean Salad: A Refreshing Mediterranean Recipe

This protein-packed, vegetarian white bean salad is a masterpiece of simplicity, combining creamy cannellini beans with crisp cucumber, vibrant tomatoes, fresh parsley, and mint. Dressed in a bright lemon and olive oil vinaigrette, this refreshing salad is perfect as a nutritious weekday lunch or a healthy side dish. With no cooking required, it is a versatile pantry-staple meal that develops even better flavor if allowed to sit in the refrigerator for a few hours before serving.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cans (15oz each) cannellini beans, drained and rinsed
  • 1 English cucumber, diced into small cubes
  • 10 oz grape tomatoes, halved
  • 4 stalks green onions, thinly sliced
  • 1 cup fresh parsley, roughly chopped
  • 15-20 fresh mint leaves, chiffonade
  • 1 large lemon, zested and juiced
  • 3 tbsp extra virgin olive oil
  • 1 tsp Za’atar or dried oregano
  • 1/2 cup feta cheese (optional garnish)
  • Salt and pepper to taste

Method
 

  1. In a large mixing bowl, combine the drained white beans, cubed cucumber, halved tomatoes, sliced green onions, chopped parsley, and mint.
  2. Add the lemon zest directly onto the mixture.
  3. In a small bowl, whisk together the fresh lemon juice, olive oil, dried herbs, salt, and pepper.
  4. Pour the dressing over the salad components and toss gently to ensure everything is evenly coated.
  5. Garnish with optional feta cheese before serving.

Notes

The flavors improve significantly as they meld in the refrigerator, making this a great make-ahead dish. Store in an airtight container for up to 3 days. For a heartier meal, serve alongside grilled chicken or halloumi.