Description
This Mediterranean White Bean Salad 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!
Ingredients
Units
Scale
- 1 - 15oz can cannelini beans, rinsed and drained
- 1 cup halved grape tomatoes
- 1 cup halved and sliced English or Persian cucumber
- 1/3 cup thinly sliced red onion
- 1/2 cup halved kalamata olives
- 1/4 cup fresh dill, chopped
- 2 tablespoon fresh parsley, chopped
- 6 oz feta cheese, crumbled
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 4 cloves garlic, finely minced or pressed
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Add the beans veggies to a large mixing bowl.
- Add the dressing ingredients to a food processor or blender. Pulse or blend until well combined and the dressing is smooth and creamy.
- Pour the dressing over the veggies and use a spoon to gently mix until the salad is well coated.
- Allow the salad to chill in the fridge for 1 hour before serving. Stir again before serving and enjoy!
