Naturally vegan and loaded with bright flavors, Mediterranean white bean salad features tomatoes, cucumbers, and olives in a light lemon olive oil vinaigrette. It's easy to make in 15 minutes and can be enjoyed on its own or as a side dish.
Inspired by my herby black eyed pea salad recipe, this lettuce-free vegan salad stars tender, creamy canned white beans. You can use your favorite variety such as Great Northern or cannellini beans (also known as white kidney beans).
In addition, it's made with the classic Greek vegetable salad combination of crisp cucumbers, sweet tomatoes, mild red onions, and tangy olives. My choice for this Mediterranean white bean salad is green Castelvetrano, but any variety will work.
Then I add some fresh chopped mint and flat-leaf parsley for extra flavor. Finally, everything is tossed with a simple dressing made with extra virgin olive oil, fresh lemon juice, and dried oregano for a quick and easy vegan salad you can enjoy any time of year.
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This recipe is perfect for those days when it is too hot to cook or to have on hand in the fridge for a quick lunch. If you have it, vegan feta is a great addition as a last minute sprinkle on top before serving.
- Jill
Ingredients
- Canned white beans: Look for varieties labeled Great Northern beans, cannellini, white kidney, or navy beans.
- Tomatoes: I prefer to use grape or cherry tomatoes, but in a pinch you can dice a larger tomato or two.
- Cucumber: My choice is the thin-skinned, smaller Persian variety, but English cucumber is also a good option. But if you can only find a larger common cucumber, I recommend peeling the skin off and removing the seeds with a spoon.
- Olives: Green or black can be used in this Mediterranean White Bean Salad recipe. I opted for bright green Castelvetrano olives, which are my favorite.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make Mediterranean white bean salad
- Place the rinsed and drained beans in a large bowl with the rest of the salad ingredients.
- Shake the vinaigrette ingredients in a small jar with a tight-fitting lid (or whisk them together in a small bowl) and pour over the salad. Toss well so that everything is coated with the dressing. Enjoy right away or refrigerate for later. I like to let the salad rest at room temperature for about 15 minutes to allow the flavors to meld.
If you enjoy this Mediterranean white bean salad, try my lemon and dill smashed white bean salad next. It's perfect for sandwiches or spooned over greens.
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Love and Veggies,
Amy
📋 Recipe
Lemony Mediterranean White Bean Salad with Fresh Herbs
Ingredients
For the salad:
- 2 15-ounce cans white beans, (cannellini, great northern beans, or navy beans) (3 cups), rinsed and drained
- 1 cup cucumbers, (Persian or English, if available) sliced lengthwise and then cut into half moons
- 1 cup cherry or grape tomatoes, quartered
- ¼ cup red onion, diced
- ¼ cup olives, pitted and sliced (I recommend green Castelvetrano olives.)
- ¼ cup fresh mint, chopped
- ¼ cup fresh Italian parsley, chopped
For the dressing:
- 4 Tablespoons extra virgin olive oil
- 3 Tablespoons lemon juice
- ½ teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Place the salad ingredients in a large salad bowl.2 15-ounce cans white beans, 1 cup cucumbers, 1 cup cherry or grape tomatoes, ¼ cup red onion, ¼ cup olives, ¼ cup fresh mint, ¼ cup fresh Italian parsley
- Add the dressing ingredients to a small jar with a tight fitting lid or to a small bowl. Shake or whisk until the dressing is emulsified.4 Tablespoons extra virgin olive oil, 3 Tablespoons lemon juice, ½ teaspoon dried oregano, salt and pepper
- Pour the dressing over the salad. Toss well to coat and enjoy immediately or refrigerate in an airtight container for later. I like to let the salad rest at room temperature for about 15 minutes to allow the flavors to meld.
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Notes
Nutrition
Nutritional information is an estimation.
Deb says
Delish! Perfect salad for today’s steamy hot weather! DH gobbled it up!
Amy Katz says
Wonderful to hear, Deb! I plan to make it again this week. 🙂
Jill says
This recipe is perfect for those days when it is too hot to cook or to have on hand in the fridge for a quick lunch. If you have it, vegan feta is a great addition as a last minute sprinkle on top before serving.
Amy Katz says
Love that idea, Jill! Thanks for coming back to leave a comment. 🙂