Mediterranean White Bean Salad
This Mediterranean White Bean Salad is bright, fresh, and full of vegetables. Enjoy this salad on its own as a light and healthy dinner, as a side, or with pita chips for scooping! With a flavorful combination of ingredients, this salad is sure to impress.
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Prep: 10 minutes
Total: 10 minutes
Servings: 4 servings
Calories: 270kcal
Ingredients
- 1 lemon, juiced
- 1 Tablespoon dijon mustard
- 1 garlic clove, finely minced
- ½ teaspoon Italian seasoning
- ½ teaspoon minced fresh thyme
- ⅓ cup extra virgin olive oil
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 persian cucumber, sliced into half circles
- 1 pint cherry tomatoes, halved
- 4 ounces crumbled feta cheese
- Chopped parsley, for garnish
- Flaky sea salt, for sprinkling on top
Instructions
- Add the lemon juice, dijon mustard, grated garlic, italian seasoning, and thyme to a largebowl. Whisk to combine.
- Add the olive oil slowly, whisking as you pour. Continue whisking until the dressing isfully emulsified.
- Season with salt and pepper to taste.
- Add the cannellini beans, sliced cucumbers, and halved tomatoes. Stir to coat thevegetables with the dressing.
- Top the salad with crumbled feta and enjoy.
- Garnish with chopped parsley and flakey sea salt, if desired.
Notes
- Storage:This salad can be kept in an airtight container in the fridge for up to two days.Without the feta, this salad will stay fresh for up to four days.
Nutrition
Calories: 270kcal | Carbohydrates: 10g | Protein: 6g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 25mg | Sodium: 380mg | Potassium: 347mg | Fiber: 2g | Sugar: 4g | Vitamin A: 738IU | Vitamin C: 42mg | Calcium: 171mg | Iron: 2mg
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