This Mediterranean white bean salad features fresh flavors from tomatoes, cucumber, red onion, olives and protein from cannellini beans. Everything is tossed in a delicious lemon oregano dressing. We love this salad and will eat it as a side dish or as a light lunch recipe.
Be sure to try my Greek cucumber salad recipe next!
Mediterranean White Bean Salad
A simple Mediterranean-inspired salad is one of my favorite ways to enjoy healthy ripe vegetables any time of the year. Just like my easy Greek salad recipe, there are plenty of delicious ingredients here including crisp cucumbers, sweet ripe tomatoes, tangy red onion, fresh black olives, and salty feta cheese.
All tossed together in the easiest homemade lemon oregano dressing! It only takes 10 minutes to whip up this easy salad, and it’s perfect to serve as a lunch or side dish with any dinner.
Once you make the salad you’ll want to let it sit in the fridge for an hour or two. This allows the vegetables to soak up the flavors from the salad dressing.
It's similar to a marinade! And actually, this dressing makes for a great marinade for your chicken recipes, grilled salmon, or grilled shrimp – all of which you could add to this salad!
Recipe Ingredients
- 30 oz cannellini beans - (two 15 oz cans) drained and rinsed
- 1 medium English cucumber - sliced and quartered
- 1 medium red bell pepper - seeded and chopped (approx 1 ¼ cup)
- 1 pint grape or cherry tomatoes - sliced in half
- 1 cup crumbled feta
- ½ cup red onion - sliced thin
- ⅓ cup sliced kalamata olives - pitted and chopped
- ¼ cup chopped fresh parsley
Dressing Ingredients:
- 3 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp dried oregano
How To Make Meditteranean White Bean Salad
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Salad Prep - Wash and slice 1 medium english cucumber then cut into quarters, slice ½ cup red onion into strips, chop ⅓ cup kalamata olives, slice 1 pint grape tomatoes in half, and chop 1 red bell pepper into bite-size pieces.
STEP 2: Make The Dressing - In a medium bowl, mix together 3 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt, ½ tsp ground black pepper, ½ tsp dried oregano.
STEP 3: In a large serving bowl, add 2 cans of drained and rinsed cannellini beans, 1 medium english cucumber, 1 chopped red bell pepper, 1 pint grape tomatoes cut in half, 1 cup crumbled feta cheese, ½ cup sliced red onion, ⅓ cup sliced kalamata olives, and ¼ cup chopped fresh parsley. Gently toss everything together.
STEP 4: Pour the salad dressing mixture overtop of the bowl and gently toss everything together again. Cover the bowl with plastic wrap and place in the fridge to chill for 1 hour. Stir again just before serving.
Recipe Tips
- Let the salad sit in the fridge for at least an hour before serving. This will allow all the vegetables time to soak up flavors from the dressing.
- Make sure to mix the salad again just before you serve.
- Make a double batch of the dressing! Leftover dressing can be used on salads, as a chicken marinade and pasta marinade.
How To Store Leftovers
- Refrigerate - This salad can be stored in an airtight container for up to 3 days. Over time, the vegetables will release excess moisture and soften up a bit. Make sure to stir the salad again just before serving.
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Ingredients
- 30 oz cannellini beans - (2 15 oz cans) drained and rinsed
- 1 medium English cucumber - sliced and quartered
- 1 red bell pepper - seeded and chopped (approx 1 ¼ cup)
- 1 pint grape or cherry tomatoes - sliced in half
- 1 cup crumbled feta
- ½ cup red onion - sliced thin
- ⅓ cup sliced kalamata olives - pitted and chopped
- ¼ cup chopped fresh parsley
Dressing Ingredients
- 3 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp dried oregano
Instructions
- In a large serving bowl, add 2 cans of drained and rinsed cannellini beans, 1 medium english cucumber, 1 chopped red bell pepper, 1 pint grape tomatoes cut in half, 1 cup crumbled feta cheese, ½ cup sliced red onion, ⅓ cup sliced kalamata olives, and ¼ cup chopped fresh parsley. Gently toss everything together.
- In a separate medium bowl, mix together 3 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt, ½ tsp ground black pepper, ½ tsp dried oregano.
- Pour the salad dressing mixture overtop of the bowl and gently toss everything together again. Cover the bowl with plastic wrap and place in the fridge to chill for 1 hour. Stir again just before serving.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Diane Burrows says
Simple and tasty, however the salt should be cut in half first, then try.