Description
This Mediterranean white bean salad is a fresh, protein-packed dish loaded with crisp vegetables, creamy feta, and a simple olive oil and red wine vinegar dressing. Ready in just 15 minutes, it’s hearty enough for a light main course or perfect as a vibrant side.
Ingredients
- 1 (15 oz / 425 g) can white cannellini beans, drained and rinsed
- 2 mini cucumbers, chopped (or 1/2 English cucumber)
- 1–2 tablespoons red onion, finely chopped
- 1/2 red bell pepper, chopped
- 10 ounces (280 g) grape or cherry tomatoes, halved
- 1/3 cup Kalamata olives, pitted and chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 cup crumbled feta cheese (about 75 g)
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Drain and rinse the cannellini beans thoroughly and pat lightly dry.
- Chop the cucumbers, red onion, red bell pepper, and halve the tomatoes.
- Add the beans, cucumbers, red onion, bell pepper, tomatoes, olives, parsley, oregano, and feta to a large bowl.
- Drizzle olive oil and red wine vinegar over the salad.
- Season with salt and black pepper to taste.
- Gently toss until well combined.
- Taste and adjust seasoning as needed. Serve immediately or chill for 30–60 minutes before serving.
Notes
- Swap cannellini beans for great northern beans or chickpeas if desired.
- Add a squeeze of lemon juice for extra brightness.
- Store in the refrigerator for 3–5 days in an airtight container.
- Stir in a splash of olive oil or vinegar before serving if needed.
- Freezing is not recommended due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 side serving
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 15 mg
