5 from 21 votes
White Bean Salad
This White Bean Salad features cannellini beans combined with crisp English cucumbers and halved cherry tomatoes, all tossed with a tangy dressing of olive oil, Dijon mustard, garlic, Italian herbs, thyme, and fresh lemon juice. The salad is finished with crumbled feta cheese and fresh parsley, creating a fresh, herby, and creamy flavor contrast with tender beans and crunchy vegetables.
Prep Time
10 mins
Total Time
10 mins
Servings:
6
Calories:
408 kcal
Course:
Side Dish, Salad
Cuisine:
Mediterranean, Greek, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 408
% 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.