White Bean Mediterranean Salad (Printable)

Vibrant Mediterranean blend of cannellini beans, tomatoes, herbs, and olive oil dressing for a fresh taste.

# Components:

→ Beans

01 - 2 cups (approximately 1 can, 14 oz) cannellini beans, drained and rinsed

→ Vegetables

02 - 1 cup (5.3 oz) 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)

# Directions:

01 - In a large salad bowl, combine the cannellini beans, cherry tomatoes, red onion, cucumber if using, and minced garlic.
02 - Incorporate the chopped parsley, basil, and oregano into the bowl.
03 - Whisk together extra-virgin olive oil, red wine vinegar or lemon juice, sea salt, and black pepper in a small bowl until emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to combine evenly.
05 - Fold in Kalamata olives and crumbled feta cheese if using.
06 - Adjust seasoning to taste. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes with no cooking required, so you can make it on days when heat feels unbearable.
  • The beans stay creamy while the vegetables keep their bite, creating a texture that actually keeps you interested.
  • It tastes better the next day, which means fewer decisions about lunch tomorrow.
  • You can adapt it wildly depending on what's sitting in your crisper drawer.
02 -
  • Don't dress this salad more than an hour before eating if you prefer a firmer texture; the acid will soften the beans as it sits, which is lovely if you let it chill overnight but less ideal if you're serving it fresh.
  • Taste the onion raw before dicing—if it seems harsh, soak it in ice water for five minutes and it becomes almost sweet.
  • The salad actually improves after a day in the fridge, so making it ahead is a gift to yourself.
03 -
  • Chop everything right before you dress it; there's a narrow window where vegetables stay crisp and alive instead of weeping into the bowl.
  • If you're making this ahead, keep the dressing separate and toss everything together right before serving or the next morning, depending on your texture preference.
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