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Mediterranean White Bean Salad

A bright, herby white bean salad with lemon and crunchy veggies — a no-cook lunch that's ready in 15 minutes.

lunch • prep: 15 min • cook: 0 min • serves 4

Ingredients

  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ¼ red onion, finely diced
  • ¼ cup Kalamata olives, halved
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped

For the Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Make the dressing: Whisk together olive oil, lemon juice, garlic, Dijon, oregano, salt, and pepper.

  2. Combine: In a large bowl, toss beans, tomatoes, cucumber, red onion, olives, parsley, and mint.

  3. Dress: Pour dressing over the salad and toss gently to combine.

  4. Serve: Let sit for 5 minutes to let the flavors marry. Serve at room temperature or chilled.

Notes

  • Storage: Keeps in the fridge for 4 days. The flavors actually improve overnight.
  • Variations: Add crumbled feta or diced avocado. Toss in a can of tuna for extra protein.
  • Tips: Room temperature beans absorb dressing better than cold ones, so let them come to room temp before tossing if you can.