White Bean Mediterranean Salad (Printable version)

Mediterranean-inspired salad with cannellini beans, cherry tomatoes, fresh herbs, and a bright olive oil dressing.

# Ingredient list:

→ 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)

# Step-by-step guide:

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

# Expert tips:

01 -
  • It comes together in 15 minutes and tastes even better the next day when the flavors have gotten to know each other.
  • The beans are hearty enough to feel like a real meal, but light enough that you won't crash afterward.
  • You can throw in whatever vegetables are sitting on your counter and it somehow always works.
02 -
  • Don't skimp on rinsing the canned beans or they'll taste tinny and the dressing won't coat them properly.
  • The salad gets better after a few hours of sitting, so if you have time, make it ahead and let it chill—the flavors meld in a way that's almost magical.
03 -
  • Make the dressing first and let it sit for a minute while you're prepping vegetables—the flavors bloom a bit while they're just sitting together.
  • If you're serving this at a picnic or potluck, pack the dressing separate and dress it right before people eat so it stays fresh instead of getting soggy.
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