Mediterranean White Bean Salad

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

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.

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).

Other white bean recipes to try:

• Italian Sausage White Bean Soup
• Sun-dried Tomato and Basil White Bean Dip
• Turkey White Bean Chili

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

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 1 vote

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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