Name: Mediterranean White Bean Salad
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.

Special diet: gluten-free, nut-free, soy-free, vegan

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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, which are 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 of olives will work.

Then I add some fresh chopped mint and flat-leaf parsley for additional flavor. Finally, all the ingredients are 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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Why you'll love this recipe
Ingredients
Instructions
Amy's tip
Serving suggestions
Storing
More vegan white bean recipes
📋 Recipe
💬 Comments

Why you'll love this recipe

It's simple to prepare in 15 minutes and only requires 10 ingredients (plus salt and pepper).
The ingredients are easy to find year round in supermarkets.
It's wonderful as a meal or served as a side with sandwiches, grilled dishes, and more.

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.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Bowl of Vegan Tomato Basil Cucumber Salad with Tofu Feta.

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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.

Amy's tip

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.

Mediterranean White Bean Salad is a versatile dish that can be served as a meal or enjoyed with other dishes.

Often I have it for lunch with some warm crusty bread rubbed with fresh garlic and drizzled with olive oil.

It also pairs well with everything from sliced tofu sandwiches to lemon artichoke pasta to vegan cauliflower puttanesca.

Storing

While best enjoyed the day it's made, you can refrigerate Mediterranean White Bean Salad in an airtight container for up to 3 days. Give it a quick toss before serving.

More vegan white bean recipes

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!

If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes.

Love and Veggies,

Amy