Lemony Mediterranean White Bean Salad with Fresh Herbs
This refreshing Mediterranean white bean salad combines tender white beans with crisp cucumbers, juicy tomatoes, olives, and fresh herbs, all brought together with a zingy lemon dressing. Perfect for a light, healthy meal that’s quick to prepare and full of vibrant flavors.
Ingredients
Ingredients
- 2 cans white beans rinsed and drained, about 3 cups packed
- 1 cup cucumbers Persian or English, sliced lengthwise then into half moons
- 1 cup cherry or grape tomatoes quartered
- ¼ cup red onion diced fine
- ¼ cup pitted and sliced olives green Castelvetrano olives recommended
- ¼ cup fresh mint chopped
- ¼ cup fresh Italian parsley chopped
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice fresh squeezed
- 1 teaspoon dried oregano sprinkled over salad
- to taste salt and pepper
Instructions
Instructions
- Open your cans of white beans, rinse them well and drain to remove the canned taste and allow beans to absorb flavors better.
- Wash cucumbers and slice lengthwise, then cut into half moons to add an easy bite to the salad.
- Quarter cherry tomatoes and dice red onion finely to bring bursts of sweet and sharp flavors.
- Toss beans, cucumbers, tomatoes, onions, and olives together in a large bowl to prepare for the herbs.
- Chop fresh mint and Italian parsley and add on top of the bean and veggie mix for a bright lively vibe.
- Drizzle olive oil and squeeze lemon juice over the salad, sprinkle oregano, then mix gently without mashing the beans to coat everything with dressing.
- Taste and season with salt and pepper as desired. Serve immediately for fresh crunch or chill for flavors to meld.
Notes
Store salad in an airtight container in the fridge for up to two days. Separate dressing when storing longer to keep cucumbers crunchy, adding lemon-olive oil mix just before serving. Cooked beans can be frozen and thawed before mixing for extended storage.