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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. 

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.

close-up of Greek white bean salad in a bowl

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.
mediterranean white bean salad in a glass prep bowl

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.
Greek white bean salad in a glass bowl

What to serve with this salad

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.
close-up of mediterranean white bean salad

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.

close-up of Greek white bean salad in a bowl
5 from 23 votes

Mediterranean White Bean Salad

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. 
Prep: 15 minutes
Total: 15 minutes
Servings: 4


  • 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.


Calories: 269kcal, Carbohydrates: 33g, Protein: 14g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 396mg, Potassium: 849mg, Fiber: 8g, Sugar: 4g, Vitamin A: 1293IU, Vitamin C: 31mg, Calcium: 210mg, Iron: 5mg

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

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 23 votes (4 ratings without comment)

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  1. Paige says:

    This is so good! I was looking for a recipe to use up some random veggies I had and this was perfect. I had planned to serve it with dinner tomorrow night, but I ate a whole bowl for dinner tonight so there now isn’t enough to share. Lol! No problem. I’m going to add a 1/2 avocado and have the rest for lunch tomorrow. The only sub I made was using a large regular tomato and one small one, which is what I had. I chopped them in chunks and let them drain for about 15 minutes on paper towels. I wanted some of the juices, but didn’t want it to be watery. Other than that, I followed all of the instructions. It is delicious. I will make this a lot this summer. Can’t wait to make this with my garden bounty.

    1. Natasha says:

      I’m so glad it worked out!! 😀

  2. Lori says:

    5 stars
    Just made this and had to say I’m in love!! Served over a bed of arugula and spinach. Will be a regular thank you!

    1. Natasha says:

      You’re very welcome!

  3. Kristen Paz says:

    5 stars
    I don’t usually take the time to leave reviews, but this is definitely one of the BEST salads I have ever made. I ate it all within 24 hours and I’ve been thinking about it all week. I think I need to make this at least once a week. The only modification I made was using black olives instead of kalamata. Yum yum yum!!!

    1. Natasha says:

      I really appreciate it, Kristen! Reviews really help my small business out. 😀 So happy you enjoyed it.

  4. Kerpow says:

    5 stars
    Just made this and its DELICIOUS! Though I have some in the fridge so the flavors can meld more, even the version right off the chopping board is divine. It’s defintiely a keeper.

    1. Natasha says: