White Bean Salad (Print Version)

Mediterranean salad with creamy beans, fresh tomatoes, herbs, and olive oil dressing. Bright and refreshing.

# 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 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)

# Steps:

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

# Helpful Hints:

01 -
  • It comes together in 15 minutes, no cooking required, which means you can make it while your coffee is still hot.
  • The longer it sits, the better it gets, so you can prep it ahead and let the flavors do the work for you.
  • It feels fancy enough to serve at a dinner party but casual enough to eat straight from the bowl on a weeknight.
  • Everything is optional, so you can customize it based on what's actually in your fridge.
02 -
  • Draining and rinsing your canned beans isn't just about looks, it completely changes how the dressing coats them instead of sliding off a slippery film.
  • If you make this ahead, wait to add fresh basil until just before serving, otherwise it bruises and turns dark and bitter.
  • The salad actually tastes better the next day after the flavors have gotten to know each other, so don't be afraid to prepare it in the morning for dinner.
03 -
  • Make a double batch and keep it in the refrigerator for up to three days; it actually tastes better on day two when everything has had time to know each other.
  • If your canned beans taste metallic, soak them in fresh water for 10 minutes before using, it washes away that tinny edge that bothers some people.
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