Mediterranean White Bean Salad (Printable)
Creamy white beans, crisp cucumber, and juicy tomatoes tossed in a zesty Mediterranean dressing.
# List of ingredients:
→ Vegetables
01 - 1 large English cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, finely diced
→ Beans
04 - 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
→ Fresh Herbs
05 - 1/2 cup fresh basil leaves, chopped
06 - 1/4 cup fresh parsley, chopped
→ Dressing
07 - 1/4 cup extra-virgin olive oil
08 - 2 tablespoons red wine vinegar
09 - 1 clove garlic, minced
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
13 - 1/4 cup Kalamata olives, pitted and sliced
14 - 1/4 cup crumbled feta cheese (omit for vegan)
# Steps:
01 - In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, finely diced red onion, and drained white beans.
02 - Add the chopped basil and parsley to the bowl and toss gently to distribute.
03 - In a small bowl or mason jar, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, sea salt, and freshly ground black pepper until emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
05 - Fold in the sliced Kalamata olives and crumbled feta cheese if using.
06 - Taste and adjust seasoning as needed. Serve immediately or chill for 30 minutes to allow the flavors to meld together.
# Expert Advice:
01 -
- It comes together in fifteen minutes flat with zero cooking required, which means your kitchen stays cool even on the hottest summer afternoon.
- The white beans make it filling enough to stand alone as lunch, but it plays beautifully alongside grilled anything for dinner.
02 -
- Do not skip rinsing the canned beans thoroughly, because the leftover starchy liquid makes the dressing cloudy and slightly metallic.
- If you have time, let the salad rest in the fridge before serving because the flavors deepen significantly as the beans absorb the vinaigrette.
03 -
- Dice everything to roughly the same size so you get a balanced bite every time instead of a mouthful of only onion or only bean.
- Make the dressing directly in a jar, shake it, and store any extra in the fridge for up to a week to use on greens, roasted vegetables, or grain bowls.