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white bean salad with cherry tomatoes, cucumbers, feta cheese and greek spices in a white serving bowl
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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!
Course Salad, Side Dish
Cuisine American, Greek, Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 408kcal

Ingredients

For the Dressing

  • 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