Mediterranean White Bean Salad

This Mediterranean White Bean Salad Recipe is the kind of side dish I find myself making on repeat when the weather turns warm. Quick to prepare, the combination of creamy cannellini beans, juicy tomatoes, crisp cucumber, salty feta, and briny olives makes every bite incredibly satisfying while still feeling light and refreshing thanks to the homemade dressing. Whether you serve it as an easy lunch, a side dish for grilled chicken or fish, or bring it to a summer gathering, this bean salad is always a favorite!

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Reasons You’ll LOVE This Mediterranean White Bean Salad Recipe

Y’all know we don’t do boring salads around here, and this lettuce-less bean salad is anything but. Not only is it fresh and flavorful, but it’s also: 

• Quick and easy to make. Just chop, mix, and chill. This recipe comes together in about 15 minutes with minimal prep.
• Perfect for meal prep. The flavors get even better as the salad sits, making it a great make-ahead option for lunches and easy dinners.
• Packed with protein and fiber. Cannellini beans make this salad hearty and satisfying while helping keep you full longer.
• Versatile and delicious. Serve it as a side dish, light lunch, or pair it with protein for a complete meal. 

Key Ingredients and Notes

This is an overview of the main ingredients in this recipe. See the recipe card for full ingredients and instructions below.

• Beans: cannellini beans, also known as white kidney beans, are tender, flavorful, and become soft and almost creamy as they soak up the dressing. Make sure to rinse and drain your beans to get rid of any excess starch! I always look for no-salt-added beans to reduce the sodium, but any kind will work. 
• Veggies: grape tomatoes, cucumber, and red onion add lots of color, refreshing, tangy flavor, and a crisp texture. 
• Olives: Kalamata olives add a salty, briny taste and healthy fats. 
• Fresh Herbs: fresh dill and parsley add a bright, refreshing taste that enhances the Mediterranean flavor and balances some of the richness of the olives, feta, and dressing. 
• Cheese: crumbled feta cheese adds salty flavor and a creamy consistency. I use plain feta, but herbed feta also tastes great. 
• Dressing: I make a homemade vinaigrette with olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, dried oregano, garlic, salt, and pepper. 

How to Make a Mediterranean White Bean Salad

1. Combine ingredients. Add the beans and veggies to a large bowl, tossing to combine. 
2. Make the dressing. Next, combine the dressing ingredients in a food processor or blender, pulsing until the mixture is smooth and creamy. 
3. Toss the salad. Pour the dressing over the salad, and gently toss to coat the ingredients. 
4. Chill and serve. Transfer the salad to the fridge for an hour, give it a quick stir, and enjoy cold! 

Serving Suggestions 

My favorite way to serve this recipe is with baked cod. However, it’s also great with main courses like cast iron skillet steak, grilled shrimp, and pan seared chicken breast, or spooned over Mediterranean steak and rice bowls. 

How to Store 

Leftover salad will keep fresh in an airtight container in the fridge for 2-3 days. I find that it actually tastes better as it sits! Just be sure to give it a quick stir to redistribute the ingredients before serving. 

More Flavorful Salad Recipes 

• Couscous Salad
• Avocado Corn Salad
• Creamy Cucumber Salad
• Chickpea Greek Salad
• Cucumber and Feta Salad
• Cucumber Onion Tomato Salad

I hope you give this Mediterranean White Bean Salad Recipe a try! It’s crisp, creamy, savory, herbaceous, and satisfying! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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Photography: Sasha Hooper