White Bean Mediterranean Salad (Print view)

Mediterranean salad with creamy beans, fresh herbs, tomatoes, and zesty olive oil dressing.

# List of Ingredients:

→ Beans

01 - 1 can (400 g, approx. 2 cups) cannellini beans, drained and rinsed

→ Vegetables

02 - 1 cup (150 g) cherry tomatoes, halved
03 - 1 small red onion, finely diced
04 - 1 clove garlic, minced
05 - 1 small cucumber, diced (optional)

→ Herbs

06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh basil, chopped
08 - 1 tbsp fresh oregano leaves or 1 tsp dried oregano

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 1 tbsp red wine vinegar or lemon juice
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper

→ Optional Additions

13 - 1/4 cup pitted Kalamata olives, sliced
14 - 1/4 cup crumbled feta cheese (omit for vegan)

# Step-by-Step Directions:

01 - In a large bowl, mix cannellini beans, cherry tomatoes, red onion, cucumber if using, and garlic.
02 - Incorporate chopped parsley, basil, and oregano into the mixture.
03 - Whisk olive oil, red wine vinegar or lemon juice, sea salt, and black pepper together until emulsified.
04 - Pour the dressing over the ingredients and toss gently until evenly coated.
05 - Fold in Kalamata olives and feta cheese if desired.
06 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to enhance flavor.

# Expert Suggestions:

01 -
  • It's done in fifteen minutes flat, no heat required, which means your kitchen stays cool when you need it most.
  • The beans soak up the dressing beautifully, so it actually tastes better the next day if you have leftovers.
  • It works as a side dish, a light lunch, or even stretched into a hearty dinner with some crusty bread.
02 -
  • Don't skip rinsing the canned beans thoroughly; that starchy liquid is what makes bean salads taste unpleasantly chalky or heavy.
  • If you're making this more than a few hours ahead, hold back the cucumber and add it right before serving so it doesn't turn mushy.
03 -
  • Make the dressing the night before and let it sit so the flavors marry together; it honestly tastes better that way.
  • If your tomatoes are mealy or bland, roast them in a hot pan for two minutes to concentrate their flavor before adding them to the salad.
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