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A plate of Mediterranean White Bean Salad next to a green linen napkin.

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
Course: Side Dish
Cuisine: Mediterranean
Servings: 4 servings
Calories: 270kcal


  • 1 lemon, juiced
  • 1 Tablespoon dijon mustard
  • 1 garlic clove, finely minced
  • ½ teaspoon Italian seasoning
  • ½ teaspoon minced fresh thyme
  • 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


  • 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.


  • 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.


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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