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Mediterranean White Bean Salad
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Mediterranean White Bean Salad

A vibrant, protein-rich salad combining creamy white beans, crisp vegetables, and aromatic herbs. Balanced flavors and quick assembly make this ideal as a wholesome lunch or Mediterranean side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups canned white beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ cup red onion, finely diced
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon rosemary, ground
  • ½ teaspoon black pepper
  • salt to taste
  • ¼ cup feta cheese, crumbled (optional)

Method
 

  1. Prep the vegetables. Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Combine them in a large bowl.
  2. Rinse beans. Pour the rinsed white beans into the bowl with vegetables and gently stir.
  3. Chop herbs. In a small bowl, toss parsley, mint, and optional feta into the mixture.
  4. Mix vinaigrette. Whisk olive oil, lemon juice, rosemary, salt, and black pepper in a separate bowl until emulsified.

Notes

Use homemade white beans for extra texture; substitute quinoa for a gluten-free option
Choose vine-grown cherry tomatoes for sweetness
Peel cucumber for a firmer bite
Swap rosemary with dried thyme if unavailable
Omit feta for a vegetarian version
Store in an airtight container in the refrigerator for up to 3 days