White Bean Mediterranean Salad (Printer-friendly)

Bright Mediterranean salad with cannellini beans, tomatoes, fresh herbs, and tangy olive oil dressing.

# What You'll Need:

→ Beans

01 - 2 cups cannellini beans, drained and rinsed (about 1 can, 14 oz)

→ Vegetables

02 - 1 cup cherry tomatoes, halved (150 g)
03 - 1 small red onion, finely diced
04 - 1 clove garlic, minced
05 - 1 small cucumber, diced (optional)

→ Herbs

06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh basil, chopped
08 - 1 tbsp fresh oregano leaves or 1 tsp dried oregano

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 1 tbsp red wine vinegar or lemon juice
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper

→ Optional Additions

13 - 1/4 cup pitted Kalamata olives, sliced
14 - 1/4 cup crumbled feta cheese (omit for vegan)

# Steps:

01 - In a large bowl, mix cannellini beans, cherry tomatoes, red onion, cucumber if using, and minced garlic.
02 - Stir in chopped parsley, basil, and oregano to the bean and vegetable mixture.
03 - In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, sea salt, and black pepper until emulsified.
04 - Pour the dressing over the salad and toss gently until ingredients are evenly coated.
05 - Fold in Kalamata olives and crumbled feta cheese if using.
06 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to meld flavors.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required, just chopping and tossing.
  • The longer it sits, the better it tastes—make it in the morning and you've got lunch figured out.
  • It's flexible enough to bend toward whatever's in your fridge or whatever diet you're following.
02 -
  • Cold beans straight from the can are a texture shock—let them sit at room temperature for 10 minutes before eating, or make this salad an hour ahead.
  • The dressing will taste too acidic by itself, but it mellows the moment it touches the warm beans and settles into the vegetables.
03 -
  • Make the dressing first and let it sit while you prep the vegetables—it tastes better when the flavors have a moment to know each other.
  • Don't fear the red onion raw; it softens slightly as the salad sits and adds a brightness that cooked onion can't touch.
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