Go Back
Mediterranean White Bean Salad Recipe
Ben Carraoli

Mediterranean White Bean Salad Recipe

I just finished tossing together a bowl of Mediterranean white bean salad, and wow — it felt like sunshine in a bowl. I love how it’s fresh, light, and yet filling. It’s the kind of recipe I reach for when I want something healthy but still satisfying.
Print Recipe Pin Recipe
Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 15 oz can white (cannellini) beans, drained & rinsed — cannellini beans are firm, creamy, and hold their shape perfectly.
  • 2 mini cucumbers or 1/2 English cucumber, chopped — mini cucumbers stay crisp and don’t release too much water.
  • 1 –2 tablespoons red onion chopped — adds mild sharpness and crunch without overpowering the salad.
  • 1/2 red bell pepper chopped — gives a sweet flavor and bright color.
  • 10 oz grape or cherry tomatoes halved — juicy tomatoes bring freshness and balance.
  • 1/3 cup pitted and chopped Kalamata olives — adds a salty briny Mediterranean touch.
  • 1 tablespoon fresh parsley chopped — fresh herbs brighten every bite.
  • 1/2 teaspoon dried oregano — enhances the Mediterranean flavor.
  • 1/2 cup crumbled feta cheese — crumble fresh for the best texture and flavor.
  • 1 tablespoon olive oil — the base of the simple dressing.
  • 1 tablespoon red wine vinegar — adds a tangy punch that balances the beans and veggies.
  • Salt & pepper — to taste.

Method
 

  1. Rinse and drain the beans thoroughly so the salad stays fresh-tasting. Wash and chop the cucumbers, tomatoes, bell pepper, onion, parsley, and olives. Crumble the feta fresh if you haven’t already.
  2. Place the beans into a large mixing bowl and add the cucumbers, tomatoes, onion, bell pepper, olives, parsley, oregano, and feta. This creates the colorful, hearty base of the salad.
  3. Drizzle olive oil and red wine vinegar over the mixture. Season lightly with salt and pepper. Gently toss the salad until everything is well coated and combined.
  4. You can serve the salad right away, but it tastes even better when chilled for 20–30 minutes. This allows the flavors to blend beautifully.

Notes

  • I always rinse the beans well so the dressing tastes cleaner and brighter.
  • I chop every ingredient into similar-sized pieces so each bite feels balanced.
  • I taste and adjust the seasoning at the end — sometimes a splash of more vinegar makes it pop.
  • I prefer letting the salad rest; it always tastes better when chilled.
  • If the feta I use is very salty, I go lighter on the added salt.