Salt & Lavender logo
menu icon
search icon
×

Mediterranean White Bean Salad

Published: / Updated: / 15 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

Jump to Recipe Print Recipe

This Mediterranean white bean salad recipe is healthy, simple to make, and packed with veggies and a light vinaigrette dressing. 

close-up of Greek white bean salad in a bowl

Since there's no lettuce in here, the salad doesn't go soggy, so it keeps for a few days. It's good for making ahead/meal prep/work lunches. It works as a main course when you feel like something fresh or as a side dish. The beans and cheese provide a bit of protein, so this is a filling vegetarian option.

You may also like my Mediterranean Orzo Salad or this Kidney Bean and Chickpea Salad.

mediterranean white bean salad in a glass prep bowl

Recipe notes & tips:

  • This recipe is very forgiving. Don't like tomatoes? Skip them. Have other veggies in the fridge? Throw them in. Want to use a different kind of beans? Go ahead. 
  • I used crumbled feta, but you can use whatever you've got/you can find at the store. Ones that are cut into small cubes and packed in oil and herbs are good too.
  • You could use lemon juice instead of red wine vinegar (I'd start with half the amount then add more as needed).

Greek white bean salad in a glass bowl

Other white bean recipes to try:

close-up of mediterranean white bean salad

Questions about this white bean salad? Let me know in the comments below!

close-up of Greek white bean salad in a bowl

Mediterranean White Bean Salad

This Mediterranean white bean salad recipe is healthy, simple to make, and packed with veggies and a light vinaigrette dressing. 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American, Mediterranean
Servings 4
Calories 269 kcal

Ingredients
 

  • 1 (15 fluid ounce) can white (cannellini) beans drained & rinsed
  • 2 mini cucumbers (or 1/2 English cucumber) chopped
  • 1-2 tablespoons red onion chopped
  • 1/2 red bell pepper chopped
  • 10 ounces little tomatoes (grape, cherry, etc.) halved
  • 1/3 cup Kalamata olives pitted & chopped
  • 1 tablespoon fresh parsley chopped
  • 1/2 teaspoon dried oregano
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Salt & pepper to taste

Instructions
 

  • Add all ingredients to a salad bowl and toss. Adjust ingredients as needed (e.g. more oil or vinegar). Serve right away or chill first (flavors will meld more).

Notes

  • Serves up to 6 as a side, but 2-4 as a main course depending what else you serve it with.
  • Every ingredient in this recipe is "to taste" - you can definitely add more/less depending on your preferences!
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 269kcalCarbohydrates: 33gProtein: 14gFat: 10gSaturated Fat: 4gCholesterol: 17mgSodium: 396mgPotassium: 849mgFiber: 8gSugar: 4gVitamin A: 1293IUVitamin C: 31mgCalcium: 210mgIron: 5mg
Keyword Greek white bean salad, Mediterranean white bean salad
Author Natasha Bull
«
»

Loved this recipe? Share it:

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published.

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Ann horvath says

    I make this salad. I am not a fan of Greek olives so I use black. Also I found if you put the dressing on, don’t mix then chill the flavor is awesome. Just before serving I mix then add feta cheese and pickled beets. Love this.

    Reply

  3. Candice says

    Going to make this tonight but definitely doubling since as you said it will keep and I can just use the whole English cucumber and whole Red bell pepper. Hopefully it’s ok to add in feta with brine and the “dressing” while keeping for a few days. Since doubling going to use 2 T. Evoo,,1 T. Red wine vinegar and 1 T. Lemon juice. Also I already have blackeyed peas so will be using those instead. Can’t wait!

    Reply

        • Candice says

          Thank you for the reply! I decided against the corn but did double it and I’m so glad I did because it is delicious!!! Yum! Did add 2 cloves of pressed garlic and a bit more onion and Italian flatleaf parsley and blackeyed peas (it’s what I had) really worked! Putting feta on per serving.. Did use the 3/4 T. Lemon juice & 1 T. Red wine vinegar.

          Reply

  4. josette says

    5 stars
    About to try Will be doubling the recipe for a girls' luncheon tomorrow. Everything getting cold in the fridge til the morning. Thought I'd add feta at last minute? Any other tips for transporting to a lunch? These women are all good cooks but I bet they love this creative recipe of yours. I will let you know.

    Reply

    • Natasha says

      Hi Josette! I think that adding the feta at the last minute is a good idea. You could add the dressing separately but not a big deal with this one. I hope everyone enjoys it! 🙂

      Reply

  5. Tricia B. says

    This salad looks A M A Z I N G Natasha!! I love salads and have everything but the Kalamata Olives which I will be getting this week to make this beautiful salad.
    Thank you for some delicious recipes... tried in the past.

    Reply

      • Tricia B. says

        5 stars
        DELICOUS as expected it to be... no disappointment - and made as directed but will double the recipe next time as I have a husband who loves to eat!!! 😉
        Thank you Natasha for making life simple in the kitchen.

        Reply