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    Home » Recipes » Easter

    White Bean Salad

    Published: Jul 12, 2022 · Modified: Feb 14, 2025 by Sherri · This post may contain affiliate links · Leave a Comment

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    closeup of white bean salad with tomatoes, cucumbers and feta cheese with text overlay that read Mediterranean white bean salad.

    This fresh and easy White Bean Salad recipe is made with a handful of simple ingredients including creamy white beans, crunchy cucumbers, and juicy tomatoes tossed in a tangy Dijon, garlic, herbs, and lemon dressing!

    Be sure to try these other popular salad recipes too! Orzo Pasta Salad, Succotash Salad, and this Tabouli salad are all fresh and delicious.

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    closeup of mediterranean white bean salad with cucumbers, tomatoes and feta cheese crumbles with an antique serving spoon

    Table of contents

    • Mediterranean White Bean Salad
    • What to Serve with White Bean Salad
    • Ingredients/shopping list
    • How to Make this Easy Cannellini Bean Salad Recipe
    • Variations/ Substitutions
    • Tips
    • FAQ’s

    Mediterranean White Bean Salad

    This simple salad is one of my favorite Greek-style salads and not just because it reminds me to use up just one of the cans of beans I have hoarded in the cupboard! It’s because this salad is absolutely delicious and so easy to whip up when I need something for a light lunch or a perfect side dish for potlucks, BBQs, or weekend grilling!

    The bright tangy flavors of the Dijon mustard, fresh herbs, and lemon juice bring this zesty Mediterranean bean salad to life and is perfect for a fresh healthy dish, especially in the summer!

    white serving bowl with white bean salad being scooped out with an antique silver spoon

    It’s a vegetarian recipe that’s packed with nutrients like protein, fiber, and iron and the homemade dressing contains no refined sugars, preservatives, or anything of the sort that you’d find in bottled dressings.

    This quick and easy white bean salad is super healthy and a nice change from your everyday leafy green salad!

    What to Serve with White Bean Salad

    This versatile salad can be paired with things like burgers and kebabs. I like it on the side of my Italian grilled chicken or turkey spinach burgers. It’s also a quick and easy side dish for when I’m making my lemon oregano swordfish or citrus roasted salmon.

    several white bowls with ingredients for white bean salad - cannellini beans, cherry tomatoes, diced cucumbers, feta cheese, lemon, dijon mustard, garlic and italian seasoning

    Ingredients/shopping list

    For the Dressing

    • Extra virgin olive oil: This oil-based dressing needs a mild-tasting oil that won’t overpower any flavors. It’s also a healthy fat and a signature ingredient in Mediterranean cooking. You can swap with avocado oil if preferred.
    • Dijon mustard: This type of mustard is spicier than your average prepared yellow mustard. It adds a kick!
    • Minced garlic: Fresh aromatics add great flavor to this dressing.
    • Herbs: Dried Italian seasoning & fresh thyme elevate the taste of this dressing.
    • Lemon juice: Here comes the zest! Freshly squeezed from the fruit, not the bottle (unless necessary!).

    For the Salad

    • Cannellini beans or great northern beans, drained and rinsed: You can substitute with chickpeas or navy beans if preferred, or use a combination.
    • English cucumbers, seeded and sliced: I prefer this type of cucumber because they’re tastier than regular cukes, they don’t need to be peeled because their skin is so thin, and they generally have fewer seeds.
    • Cherry tomatoes: Cut in half so they match the size of the sliced cucumbers and aren’t too big.
    • Feta cheese crumbles: A creamy, salty, briny addition that is often used in Greek salads. You can omit it for a vegan white bean salad.
    • Fresh parsley: Optional garnish.

    How to Make this Easy Cannellini Bean Salad Recipe

    This recipe will come together in minutes! A little longer if you allow it to sit and absorb all those flavors.

    Step 1: Combine salad dressing ingredients into a bowl, and add salt and pepper to taste. Whisk everything together and set it aside for a moment.

    white bowl with mustard vinaigrette

    Step 2: In a large bowl, toss in the beans, sliced cucumbers, and tomato halves. Pour dressing over everything and toss to make sure the contents of the salad are completely coated.

    white bowl with white beans, diced cucumbers, sliced cherry tomatoes and feta cheese in four sections

    Step 3: Place the assembled white bean salad in the fridge for 30 minutes to allow the flavors to marry. This isn’t a must, so only do this if you’ve got the time. Otherwise, serve it up!

    white bean salad with cucumbers and tomatoes in a white bowl

    Step 4: Top with feta crumbles and garnish with fresh parsley. Enjoy!

    white bean salad with cherry tomatoes, cucumbers, feta cheese and greek spices in a white serving bowl

    Variations/ Substitutions

    1: Substitute different herbs like fresh chopped parsley, fresh basil or arugula for the thyme.
    2: Add 10 thinly sliced mint leaves.
    3: Add ¼ cup of diced red onion or green onion for a bit of color and crunch.
    4: Diced avocado for a creamy tasty addition that also provides good fat!
    5: Add diced red peppers and or kalamata olives.
    6: Use another type of white bean like garbanzo beans or white kidney beans.
    7: Substitute red wine vinegar, white wine vinegar or sherry vinegar for the lemon juice.

    Tips

    • Using fresh lemon juice is best but substitute ¼ cup of bottled lemon juice if needed.
    • Use Persian or regular cucumber if preferred. The skin on these is a bit thicker, so feel free to peel them if you’d like. Slicing and scraping the seeds out will keep the salad from getting watery.
    • Use diced heirloom or Roma tomatoes if preferred.
    • Double or triple the recipe for a crowd.

    FAQ’s

    How to store leftover bean salad?

    Keep anything left covered in an airtight container in the fridge for up to 4 days. If you make a ton, like I normally do, portion it out for meal-prepping lunches throughout the week.
    The good news is the longer it sits the better it gets!

    Can I make this ahead of time?


    Yes! You can do it a couple of ways. One is to assemble the salad and make the dressing but keep them separate in the fridge until just before serving.

    Or you can toss everything together and allow it to sit in the fridge until you’re ready to serve. This way you’ll get a bit more flavor in every bite, but either way, it’s delicious!

    What if I don’t have Italian seasoning?

    Substitute ½ teaspoon of dried basil, ½ teaspoon of dried oregano, and ¼ teaspoon of dried rosemary for the Italian seasoning if needed. Or use 1 tablespoon of Herbs de Provence.

    Can I add extra protein to this salad?

    For extra protein add a can of tuna to the salad before tossing. If you have leftover rotisserie chicken, grilled chicken breasts, or salmon you could add some of that instead.

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    white bean salad with cherry tomatoes, cucumbers, feta cheese and greek spices in a white serving bowl

    White Bean Salad

    This fresh and easy White Bean Salad recipe is made with a handful of simple ingredients including creamy white beans, crunchy cucumbers, and juicy tomatoes tossed in a tangy Dijon, garlic, herbs, and lemon dressing!
    5 from 7 votes
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    Course: Salad, Side Dish
    Cuisine: American, Greek, Mediterranean
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 6
    Calories: 408kcal
    Author: Sherri Hagymas

    Ingredients

    For the Dressing

    • ⅓ cup extra virgin olive oil
    • 1 tablespoon Dijon mustard
    • 2 cloves garlic minced
    • 1 teaspoon dried Italian seasoning
    • ½ teaspoon fresh thyme minced
    • 1 lemon juiced

    For the Salad

    • 2 15 ounce cans cannellini beans drained and rinsed
    • 1 english cucumbers seeded and sliced
    • 1 pint cherry tomatoes cut in half
    • ½ cup feta cheese crumbles
    • Garnish with parsley if desired

    Instructions

    Make the Dressing

    • In a medium bowl or jar, add the olive oil, dijon mustard, garlic, italian seasoning, thyme and lemon juice. Add salt and pepper to taste.
      ⅓ cup extra virgin olive oil, 1 tablespoon Dijon mustard, 2 cloves garlic, 1 teaspoon dried Italian seasoning, ½ teaspoon fresh thyme, 1 lemon
    • Whisk until the dressing is completely mixing together.

    Make the Salad

    • Im a large bowl, add the cannellini beans, sliced cucumbers, and halved tomatoes.
      2 15 ounce cans cannellini beans, 1 english cucumbers, 1 pint cherry tomatoes
    • Pour the dressing over top and toss to coat the vegetables. Refrigerator for 30 minutes to allow the dressing to absorb if you have time.
    • Top with crumbled feta
      ½ cup feta cheese crumbles
    • Garnish with fresh chopped parsley, if desired.

    Notes

    Store in an airtight container in the refrigerator for up to 3-4 days
    Using fresh lemon juice is best but substitute ¼ cup of bottled lemon juice if needed.
    Substitute white wine vinegar or red wine vinegar for the lemon juice
    Substitute ½ teaspoon of dried basil, ½ teaspoon of dried oregano and ¼ teaspoon of dried rosemary for the Italian seasoning if needed. Or use 1 tablespoon of Herbs de Provence
    Substitute fresh sliced parsley, fresh basil or arugula for the thyme.
    Add 10 thinly sliced mint leaves.
    Add a can of tuna or for added protein.
    Add ¼ cup of diced red onion or green onions.
    Add a diced avocado.
    Substitute chickpeas or white kidney beans for the cannellini beans if desired.
    Use Persian or regular cucumber if preferred. Slicing and craping the seeds out wil keep the salad from getting watery.
    Use diced heirloom or roma tomatoes if preferred.
    Leave the cheese out for a vegan friendly salad.
     

    Nutrition

    Serving: 1serving | Calories: 408kcal | Carbohydrates: 44g | Protein: 17g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 17mg | Sodium: 728mg | Potassium: 437mg | Fiber: 13g | Sugar: 5g | Vitamin A: 765IU | Vitamin C: 44mg | Calcium: 266mg | Iron: 6mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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