White Bean Mediterranean Salad (Printable Version)

Mediterranean white bean dish with fresh herbs, tomatoes, and olive oil — a fresh and easy light option.

# Needed Ingredients:

→ Beans

01 - 2 cups (1 can, 14 oz) cannellini beans, drained and rinsed

→ Vegetables

02 - 1 cup (5.3 oz) cherry tomatoes, halved
03 - 1 small red onion, finely diced
04 - 1 clove garlic, minced
05 - 1 small cucumber, diced (optional)

→ Herbs

06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh basil, chopped
08 - 1 tbsp fresh oregano leaves or 1 tsp dried oregano

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 1 tbsp red wine vinegar or lemon juice
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper

→ Optional Additions

13 - 1/4 cup pitted Kalamata olives, sliced
14 - 1/4 cup crumbled feta cheese (omit for vegan)

# Preparation Steps:

01 - In a large salad bowl, mix together the cannellini beans, cherry tomatoes, red onion, cucumber if using, and garlic.
02 - Incorporate the chopped parsley, basil, and oregano into the bowl.
03 - Whisk olive oil, red wine vinegar or lemon juice, sea salt, and black pepper in a small bowl until fully emulsified.
04 - Pour the dressing over the salad mixture and toss gently until evenly coated.
05 - Gently fold in Kalamata olives and crumbled feta cheese if using.
06 - Taste the salad, adjust seasoning if needed, and serve immediately or refrigerate for 30 minutes to develop flavors.

# Expert Advice:

01 -
  • It comes together in 15 minutes and tastes even better if you let it sit for a couple of hours, making it perfect for meal prep or unexpected guests.
  • The creamy beans paired with bright herbs and a simple olive oil dressing feels luxurious without requiring any cooking skills or special ingredients.
  • It's naturally plant-based, gluten-free, and adaptable to whatever you have on hand, so you can make it look different every time.
02 -
  • Don't dress this salad more than an hour before serving unless you want the beans to absorb all the liquid and the vegetables to start releasing water and turning everything soggy—timing matters here.
  • If you're making this ahead, keep the dressing separate and toss everything together right before serving, then it'll taste bright instead of marinated into submission.
03 -
  • If you're using canned beans, rinse them thoroughly under cold water to remove the starchy liquid—this makes the salad taste fresher and less like something from a can.
  • Taste your olive oil before you use it; if it tastes peppery and alive, you're starting with something good, and the whole salad will taste better because of it.
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