White Bean Salad
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6
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Calories
408 kcal
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Cuisine
Mediterranean, Greek, American
White Bean Salad
Description
The dressing blends extra virgin olive oil with Dijon mustard, minced garlic, dried Italian seasoning, fresh thyme, and freshly squeezed lemon juice for a balanced combination of acidity, pungency, and herbaceous notes. Salt and pepper are added to taste before whisking until smooth.
In a large bowl, cannellini beans, seeded and sliced English cucumber, and halved cherry tomatoes are combined and coated evenly with the dressing. Letting the salad rest chilled for 30 minutes deepens the flavors. Crumbled feta cheese adds a creamy saltiness, complemented by optional fresh parsley garnish.
This salad is suitable as a light side dish or starter with crisp textures from the cucumber and tomatoes balanced by the creamy beans and tangy dressing. Its ingredients offer a variety of fresh and hearty flavors that make it a versatile option for warm weather or simple meals.
Several substitutions are possible, including different types of beans, herbs, or vinegars for lemon juice, and additions like diced onions, avocado, or tuna for extra protein and variety. The salad keeps refrigerated for 3-4 days, making it a convenient make-ahead dish. Using fresh lemon juice is preferred for brightness.
Ingredients
For the Dressing
- ⅓ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning dried
- ½ teaspoon thyme minced, fresh
- 1 lemon juiced
For the Salad
- 2 ounce cans cannellini beans drained and rinsed
- 1 cucumber seeded and sliced, English
- 1 pint cherry tomato cut in half
- ½ cup feta cheese crumbled
- parsley for garnish if desired
Instructions
Make the Dressing
- In a medium bowl or jar, add the olive oil, dijon mustard, garlic, italian seasoning, thyme and lemon juice. Add salt and pepper to taste.
- Whisk until the dressing is completely mixing together.
Make the Salad
- Im a large bowl, add the cannellini beans, sliced cucumbers, and halved tomatoes.
- Pour the dressing over top and toss to coat the vegetables. Refrigerator for 30 minutes to allow the dressing to absorb if you have time.
- Top with crumbled feta
- Garnish with fresh chopped parsley, if desired.
Notes
- Store the salad in an airtight container refrigerated for up to 3-4 days for best freshness.
- Fresh lemon juice is preferred, but ¼ cup bottled lemon juice or white/red wine vinegar substitutions work.
- You can swap Italian seasoning for dried basil, oregano, and rosemary or use Herbs de Provence for variety.
- Adding ingredients like diced red onion, green onions, avocado, or a can of tuna can customize the salad.
- Use Persian or regular cucumbers; removing seeds prevents excessive moisture and sogginess in the salad.
- Substitute chickpeas or white kidney beans if cannellini beans are unavailable.
- Choose heirloom or Roma tomatoes as alternatives to cherry tomatoes based on availability.
- Omit feta to make this salad vegan friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 408kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 17mg | 6% |
| Sodium | 728mg | 30% |
| Potassium | 437mg | 9% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 44mg | 49% |
| Calcium | 266mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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