Lemony Mediterranean White Bean Salad with Fresh Herbs

This fresh and vibrant Mediterranean white bean salad is tossed with lemon, olive oil, mint, and parsley. A quick vegan recipe ready in 15 minutes!

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Mediterranean

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

Servings:

Calories: 407kcal

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

Place the salad ingredients in a large salad bowl.
2-15 ounce can 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.

*White beans: When looking for white beans to use in this salad, great northern, cannellini (white kidney), and navy are all great options.

This salad is best enjoyed the day it is made; however, leftovers may be stored in an airtight container for up to 3 days.