This 15-minute Mediterranean white bean salad recipe is healthy, simple to make, and packed with veggies! Get all your favorite Greek salad flavors with added protein in this quick recipe.
If you're a big fan of white beans, try my Sun-dried Tomato and Basil White Bean Dip or this Lemon Chicken White Bean Soup next.
Why you'll love it
This is basically a jazzed up Greek salad with beans, making it a healthy option that's actually filling as well. The light vinaigrette dressing is effortless to whip up and perfectly complements all the fresh veggies. I consider it best during the summer, but if you can get your hands on some good-looking tomatoes out of season, then it's delicious year-round.
Since there's no lettuce in here, this Mediterranean salad keeps for a few days, making it fantastic for meal prep and work lunches. It works as a main course when you feel like something fresh and on the lighter side or as a side dish. The beans and cheese provide the protein, so this is a great vegetarian dish too!
What goes into it
- Cannellini beans - aka white beans, these are a firmer bean that holds up well in salads and are packed with protein
- Cucumber - I like using mini (Persian) cucumbers since they're generally more flavorful and less watery, but regular English cucumbers will work
- Onion - we're using red onion since they're milder than other varieties when raw and have a great crunch
- Red bell pepper - for more crunchiness and a little sweetness
- Little tomatoes - use what's freshest at the grocery store or farmers' market, whether it's grape, cherry, etc.
- Kalamata olives - they're the signature variety of olives used in Greek salad
- Parsley and oregano - fresh parsley and dried oregano are classic herbs in many Mediterranean dishes
- Feta - the traditional cheese for Greek salad! It gives a touch of creaminess and saltiness with a mild tang. I used the crumbled variety.
- Olive oil and red wine vinegar - this duo is all you need to make the dressing. Combined with the herbs, it's that easy and so flavorful.
How to make Mediterranean white bean salad
This is an overview, and full ingredients & instructions are in the recipe card below.
- Wash your veggies and chop and measure out all your ingredients.
- Add everything to a large bowl. I like using these glass prep bowls.
- Toss everything together until combined well. Give it a taste, and season with salt & pepper as necessary and/or adjust any ingredient quantities to taste.
Substitutions and variations
- 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? Feel free to!
- I used crumbled feta, but you can use whatever you've got or you can find at the store. Ones that are cut into small cubes and packed in oil and herbs are great too.
- You could use freshly squeezed lemon juice instead of red wine vinegar if you can't find it. I'd start with half the amount then add more as needed.
What to serve with this salad
- I enjoy this white bean salad as a light summer dinner on the patio or for picnics. It's perfect as-is along with a glass of prosecco and a slice of fresh baguette.
- If you're serving it as a side salad, try it with my Best Grilled Pork Chops or these Easy Ground Chicken Burgers for a couple of summer favorites.
- Making a Greek spread or platter? Serve it up along with my Creamy Tzatziki Sauce with pita bread and Saganaki (Greek Fried Cheese).
Leftovers and storage
- This salad is great for meal prep, and any leftovers will keep in the fridge for 3-5 days or longer just fine in an airtight container (or individual containers). It'll taste even better as the flavors meld more and it chills in the fridge.
- You can always add in a splash more oil or vinegar if leftovers need it.
- If it's been sitting out in the sun for a long time, though, you may want to discard the rest.
Questions about this Greek white bean salad? Let me know in the comments below, or leave me a review if you made it! You can also find me on Instagram.
Mediterranean White Bean Salad
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.
Shelly says
Super Yummy!!
Natasha says
Thank you!!
Sara Waymire says
The combination of crunchy veggies and creamy cannellini beans with the Kalamata olives and feta cheese is a very tasty combination with great texture! I’ve made it twice in two weeks. Yum!
Natasha says
I'm so glad you like it, Sara!! 😀 Thanks for your review!
Mary Tuerk says
Another big hit at the potluck for Book Group. I add garbanzo beans and doubled the recipe.
Natasha says
Awesome!!
Linda says
This has become one of the family favorites. It’s a great way to add protein to a salad especially when you have vegetarians in the crowd!
Natasha says
I'm so happy it's a fam favorite, Linda! Thanks for letting me know! 🙂
vickie dent says
I've been looking for a good white bean summer salad and I've finally found it with your recipe! All the best of summer! Fast, easy, healthy, but most important - DELICIOUS!
Natasha says
Yay!! I'm so pleased you enjoyed it, Vickie! 🙂
Elaine says
Today made this salad but this time I had the white kidney beans (last time I used garbanzo beans) and obviously hubby enjoyed it as did I. Thanks for posting such an easy go to sala 😃
Natasha says
Excellent!! You're welcome!
Elaine says
So easy &. Satisfying, will make it again. 😁
Natasha says
Fantastic!! 🙂
Rita says
Outstanding!!! I will be making this again and often 👍
Natasha says
That's great!! Thanks for your review! 🙂
Tersa Caldwell says
Love the simplicity of this recipe! Thank you for sharing!
Natasha says
You're very welcome! Glad you liked it!! 🙂
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.
Natasha says
Good idea!!
Patmac says
I just made it and it was delicious even though it hasn’t been marinating long. Will make it again!
Miranda @ Salt & Lavender says
Fantastic to hear! Thanks so much for the review 🙂
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!
Candice says
Oh and I’m adding 2 cloves of pressed garlic and what do you think about adding corn? Thanks!
Natasha says
I think that would be great!
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.
Natasha says
I'm so glad you enjoyed it!! 😀
Donna says
I had one ear of corn and cut it off the Cobb. I really loved the salad.
josette says
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.
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! 🙂
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.
Natasha says
You're very welcome!! I hope you enjoy this salad, Tricia. Let me know! 🙂
Tricia B. says
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.
Natasha says
Fabulous!! Thanks for reporting back. 🙂 I'm so happy you two enjoyed it.