White Bean Mediterranean Salad (Printable)

Mediterranean white bean salad with 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 bowl, mix cannellini beans, cherry tomatoes, red onion, cucumber if included, and garlic.
02 - Incorporate chopped parsley, basil, and oregano into the mix.
03 - Whisk olive oil with red wine vinegar or lemon juice, sea salt, and black pepper until fully emulsified.
04 - Pour the dressing over the combined ingredients and toss gently to coat evenly.
05 - Fold in sliced Kalamata olives and crumbled feta cheese if desired.
06 - Taste and modify seasoning as needed. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It's ready in 15 minutes flat, which means you can feed people actual food even on your busiest days.
  • The longer it sits, the better it gets—flavors deepen and become friends with each other.
  • It's the kind of salad that works as a light lunch, a side dish, or even the unexpected star of a potluck.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will make your salad taste off in a way you can't quite identify until it's too late.
  • The dressing needs to emulsify slightly, which means whisking it properly; a fork works, but a whisk is worth the extra dish.
  • Red onion tastes sharp when it's raw, but after sitting with the vinegar and salt for even 15 minutes, it becomes sweet and mellow in the best way.
03 -
  • Let the dressing sit in the vinegar and salt for a minute before whisking in the oil; this helps the salt dissolve and the flavors bind better.
  • If you're making this ahead, dress it lightly and keep extra dressing on the side—the beans will absorb liquid as they sit, and you might want to add a splash more vinegar or oil before serving.
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