Name: Lemony Mediterranean White Bean Salad with Fresh Herbs
Prep time: 15 min
Total time: 15 min
Ingredients: 2-15 ounce can white beans* (rinsed and drained (about 3 cups)); 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); 4 Tablespoons extra virgin olive oil; 3 Tablespoons lemon juice; ½ teaspoon dried oregano; salt and pepper (to taste)

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.

Ingredient info: gluten-free, nut-free, soy-free, vegan

Bowl of salad made with white beans, cucumbers, tomatoes, red onion, and fresh herbs with a lemon and blue napkin next to the bowl.

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Ingredients

Cans of great northern beans, fresh mint, grape tomatoes, cucumber, red onion, fresh parsley, a lemon, a jar of green olives, bottle of dried oregano, salt and pepper grinders, and a bottle of olive oil.

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 at the bottom of this post for the complete ingredients, measurements, and instructions.

Instructions

Salad ingredients in a large bowl and a small jar with the dressing ingredients, and the finished tossed 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.

Serving suggestions

Mediterranean white bean salad in a large serving bowl with a spoon.

This lemony white bean salad is light yet satisfying and can be served as a meal or paired with your favorite Mediterranean-inspired mains.

Here are some favorite ways to enjoy it:

With warm crusty bread, drizzled with olive oil and rubbed with garlic
As a refreshing side to tofu sandwiches or lemon artichoke pasta
Alongside dishes like vegan cauliflower puttanesca or a platter of grilled vegetable

It also makes a great addition to a picnic or potluck spread.

Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!

Love and Veggies,

Amy

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Ingredients

Instructions

Serving suggestions

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