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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.
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
- 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
- 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).
- 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 information is automatically calculated, so should only be used as an approximation.
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