Mediterranean White Bean Salad Recipe
This Mediterranean White Bean Salad Recipe is a fresh, healthy, and protein-rich salad made with creamy white beans, crisp vegetables, fresh herbs, and a zesty lemon-olive oil dressing—perfect for quick lunches, light dinners, or meal prep.
Ingredients
- 3 cups cooked white beans cannellini or great northern, drained and rinsed
- 1 small red onion thinly sliced
- 1 medium cucumber diced
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives pitted and halved
- ½ cup roasted red peppers sliced (optional)
- ½ cup fresh parsley chopped
- 2 tablespoons fresh mint or dill chopped (optional)
- For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small garlic clove minced
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Optional Add-ins:
- ½ cup crumbled feta cheese
- Pinch of red pepper flakes
Instructions
- Add the drained white beans to a large mixing bowl.
- Prepare the vegetables and add red onion, cucumber, tomatoes, olives, and roasted red peppers to the bowl.
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper until well combined.
- Pour the dressing over the bean mixture and gently toss until everything is evenly coated.
- Fold in chopped parsley and mint or dill.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Top with feta cheese and red pepper flakes if using.
- Let rest for 10–15 minutes before serving for best flavour.
Notes
- This salad tastes even better after chilling for a few hours.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a vegan version, omit feta cheese.
- Add grilled chicken, tuna, or quinoa to make it a complete meal.
- If the salad feels dry after storing, refresh with a splash of olive oil or lemon juice.