White Bean Mediterranean Salad (Printer View)

A Mediterranean mix of cannellini beans, cherry tomatoes, fresh herbs, and zesty olive oil dressing.

# What you'll need:

→ Beans

01 - 2 cups canned cannellini beans, drained and rinsed

→ Vegetables

02 - 1 cup 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 tablespoons fresh basil, chopped
08 - 1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano

→ Dressing

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

→ Optional Additions

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

# Method:

01 - In a large salad bowl, mix cannellini beans, cherry tomatoes, red onion, garlic, and cucumber if using.
02 - Incorporate chopped parsley, basil, and oregano into the mixture and stir gently.
03 - Whisk together olive oil, red wine vinegar or lemon juice, sea salt, and black pepper in a small bowl until emulsified.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Fold in Kalamata olives and crumbled feta cheese if using.
06 - Taste and adjust seasoning as required. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat, no cooking required, just honest ingredients and your knife.
  • The flavors actually get better the longer it sits, so you can make it ahead and let it meld while you do other things.
  • It's naturally vegan and gluten free without tasting like a compromise, just a delicious salad that happens to work for everyone.
02 -
  • Don't skip rinsing your canned beans, because the starchy liquid they come in will turn your beautiful salad cloudy and heavy.
  • If you're making this ahead, save some fresh herbs to sprinkle on top just before serving, because their brightness fades a bit once they're mixed in with the acid and oil.
  • Red onion can feel sharp and raw if you cut it too coarsely, so take your time with those fine slices and it'll soften into something mellow as it sits.
03 -
  • If you can find fresh oregano, it's worth seeking out for this recipe because dried oregano can sometimes taste dusty, but the fresh version brings a green, almost minty sweetness that elevates the whole bowl.
  • The feta isn't just a topping, it's a flavor anchor that grounds all those bright herbs and acid, so don't leave it out thinking it won't make a difference—it absolutely does.
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