What ingredients are in Mediterranean white bean salad?

This salad is packed with flavor from creamy white beans, cherry tomatoes, cucumbers, red onion, Kalamata olives, feta cheese, fresh parsley, lemon juice, and olive oil. Depending on your preferences, you can add extras like roasted red peppers, artichoke hearts, or even a handful of arugula. For more creative salad ideas, check out the creamy street corn pasta salad and tortellini pasta salad as well.

Can I use canned white beans for this salad?

Absolutely! Canned white beans make this dish quick and convenient. Just be sure to drain and rinse them well to remove excess sodium and brine. If you prefer, you can cook your own beans from dry—they’ll have an even creamier texture. This trick works just as well for cranberry apple quinoa salad and other healthy meal-prep salads.

How long does white bean salad last in the fridge?

Mediterranean white bean salad will keep fresh for four to five days when stored in an airtight container in the refrigerator. In fact, the flavors often improve as it sits. You can enjoy it all week, just like with honey mustard chicken salad with avocado or cucumber caprese salad .

What dressing pairs well with white bean salad?

Classic lemon and olive oil is always a win, but you can add red wine vinegar, a dash of Dijon mustard, or fresh herbs for extra zest. For even more Mediterranean flavor, experiment with a spoonful of hummus, a drizzle of tahini, or a homemade herb vinaigrette. These options pair well with sides like sunshine salad or marinated cucumbers, onions, and tomatoes .

Mediterranean White Bean Salad: 7 Amazing Reasons to Love This Fresh Classic

Ingredients

Scale

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
1 cup cherry tomatoes, halved
1 small cucumber, diced
½ red onion, thinly sliced
¼ cup Kalamata olives, pitted and halved
¼ cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Juice of 1 lemon
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
(Optional: ½ cup marinated artichoke hearts, chopped, or roasted red peppers, diced)

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Instructions

Drain and rinse the white beans thoroughly.
Chop cherry tomatoes, cucumber, red onion, olives, and parsley.
In a large bowl, combine white beans, tomatoes, cucumber, onion, olives, feta, and parsley.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Let sit for 10–15 minutes before serving to allow flavors to blend.
Taste and adjust seasoning as needed. Serve chilled or at room temperature.

Notes

Add extra veggies like bell peppers or radishes for crunch.
For a vegan version, omit feta or use a plant-based alternative.
Store in an airtight container in the fridge for up to 5 days.
Great as a side, light main, or served in pita pockets.

Author: Paula
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian