This Mediterranean White Bean Salad is a protein packed salad that mixes white beans with crispy fresh vegetables, fresh herbs and a light lemon dressing. You can make this salad during your meal-prep and enjoy it all week long as a lunch or a side dish to your meal!
MEDITERRANEAN WHITE BEAN SALAD
If you have been hanging around here for any amount of time you probably know I love salads.
I eat them for lunches and pair them with my dinners.
I love being able to add whatever I have in my pantry and fridge and get a healthy and filling meal.
Bean salads are the top of my list when it comes to salads because they are filling and pack a lot of protein in them.
I love using beans in salads like today’s Mediterranean White Bean Salad, this Chickpea Salad Recipe, Mediterranean Bean Salad, Mediterranean Chickpea Salad and this Greek Chickpea Salad.
The nice thing about a salad like this White Bean Salad is that it is very customizable to what your family likes and what you have in your pantry and fridge.
Sometimes I will add feta cheese and olives to this salad or artichokes and roasted red peppers.
This salad is also a great base for adding seafood like this Mediterranean Salmon, or chicken like these Air Fryer Mediterranean Chicken Thighs or even add these Mediterranean Baked Turkey Meatballs.
WHAT INGREDIENTS ARE IN THIS MEDITERRANEAN WHITE BEAN SALAD?
WHITE BEANS: I love using white beans in this salad. The texture of white beans is creamy and they are subtle enough that they pair well with the other vegetables and fresh herbs.
You could change it up and use chickpeas, black beans, kidney beans or pinto beans.
CHERRY TOMATOES
RED ONION
ENGLISH CUCUMBER
GREEN ONIONS
FRESH MINT
FRESH PARSLEY
EXTRA VIRGIN OLIVE OIL: I suggest using a high quality extra virgin olive oil if you can. It really enhance the flavor of the dressing and pairs nicely with the spices.
LEMON JUICE: You can add more or less of the lemon juice depending on much lemon flavor you like in the dressing.
GARLIC
SPICES: I love adding a teaspoon of za’atar or sumac to this salad dressing. Other ideas you can use are Italian seasoning, paprika, cumin or your other favorite spice.
HOW DO YOU MAKE A WHITE BEAN SALAD?
Making a salad with beans couldn’t be easier.
MIX THE SALAD INGREDIENTS: Start by chopping up all of your ingredients, draining and rinsing the beans and then mixing everything together in a large mixing bowl.
MIX THE SALAD DRESSING: In a mason jar or salad dressing jar you will mix together the ingredients for the salad dressing. Taste and adjust the seasoning in the dressing.
MIX TOGETHER DRESSING AND THE SALAD: Pour the dressing over the salad and mix well. Serve immediately or refrigerate. This salad is great for meal-prep and can be eaten all week.
HOW CAN I MODIFY THIS MEDITERRANEAN WHITE BEAN SALAD?
BEANS: I used white beans in this salad but feel free to use your favorite beans or whatever beans you might have on hand. Chickpeas, black beans or kidney beans are always a nice option.
VEGETABLES: I love adding in any vegetables I have on hand. Some favorites are carrots, celery, artichokes, zucchini, fire roasted tomatoes and radish.
CHEESE: This salad would be great with crumbled feta cheese or even goat cheese.
SPICES: I like to add sumac or za’atar to a salad like this. You could also use paprika, Italian seasoning or cumin.
GREENS: Greens would be a nice, healthy addition to this salad. My favorites are spinach, arugula or a mixed green mixture.
WHAT TO SERVE WITH THIS WHITE BEAN SALAD?
This salad would be great alongside so many meals but here are a few of my favorites:
AIR FRYER COD
MOROCCAN CARROT RED LENTIL SOUP
MEDITERRANEAN BAKED TURKEY MEATBALLS
LEBANESE LENTIL SOUP
MOROCCAN CHICKEN THIGHS
BLACK SEA BASS
OTHER SALADS YOU MIGHT LIKE:
LEMON ARUGULA SALAD
SUMMER ORZO SALAD
EASY LEBANESE SALAD
MEDITERRANEAN LENTIL SALAD
MEDITERRANEAN EGGPLANT SALAD
Mediterranean White Bean Salad
This Mediterranean White Bean Salad is a protein packed salad that mixes white beans with crispy fresh vegetables, fresh herbs and a light lemon dressing. You can make this salad during your meal-prep and enjoy it all week long as a lunch or a side dish to your meal! // A Cedar Spoon
Ingredients
- 2 - 15 ounce cans of white beans {like Cannelini beans}, drained and rinsed
- 2 cups of cherry tomatoes, cut in half
- 1/4 cup of diced red onion
- 1/2 of a large english cucumber, diced
- 5-6 green onions, white and green parts chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
FOR THE DRESSING
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 3 garlic cloves, minced
- 1 teaspoon of your favorite spice {I like za'atar or sumac}
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a large mixing bowl mix together the white beans with the cucumbers, red onion, tomatoes, green onions, parsley and mint.
- In a mason jar or salad dressing container mix together the olive oil, lemon juice, garlic, spices, salt and pepper.
- Pour the dressing over the salad and toss.
- Serve or put in a sealed container and refrigerate.
Notes
If you eat this salad a day or two later I would taste the salad and add more dressing. The dressing can get soaked into the bean salad over time.
Some other ideas that I like to add to this salad are feta cheese, olives and artichokes.
