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–+ servings
a Mediterranean white bean salad in a large white bowl.
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5 stars (4 ratings)

White Bean Salad

This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 6 servings
Calories: 260kcal
Author: Nora Taylor

Ingredients

  • (2) 15-ounce cans cannellini beans drained and rinsed
  • 1 medium English cucumber diced
  • 1 medium red bell pepper seeded and diced
  • 1/2 cup chopped kalamata olives or black olives
  • 1 pint cherry tomatoes halved
  • 1/2 cup diced small red onion
  • 1/2 cup chopped flat leaf parsley
  • 15 fresh mint leaves chopped
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste (I used 1 tsp salt)
  • 1 cup crumbled feta I used dairy free feta crumbles
US Customary - Metric

Instructions

  • Add all ingredients to a large mixing bowl and toss to combine.
  • Taste; add more salt and pepper to taste, or more lemon juice.
  • For the best flavor, chill the salad in the refrigerator for 30 minutes before serving.

Notes

  1. For a little heat, add a pinch of red pepper flakes. You can also add a pinch of oregano or sumac for more flavor.
  2. The salad will keep in the refrigerator, covered, for about 2 days. After that, the vegetables start to soften too much.

Nutrition

Serving: 1of 6 servings | Calories: 260kcal | Carbohydrates: 40g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 195mg | Potassium: 998mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 49mg | Calcium: 140mg | Iron: 5mg