Why You’ll Love This Mediterranean White Bean Salad

• It’s incredibly fast and fuss-free. We’re talking about 15 minutes from start to finish, with no cooking required. It’s the perfect solution for when you need something delicious and nutritious but are short on time or energy.
• The texture is absolutely dreamy. You get this wonderful combination of creamy beans, juicy tomatoes, crunchy cucumber, and a little bite from the red onion. Every single forkful is interesting and satisfying.
• It’s a true make-ahead champion. Unlike leafy green salads that wilt, this one actually improves with time. Making it a few hours—or even a day—in advance allows the beans to soak up all the herby, lemony goodness of the dressing.
• It’s wonderfully versatile. Think of this as a fantastic base recipe. You can easily add grilled chicken, flaked tuna, or a block of feta cheese to turn it into a more substantial main course. It’s a recipe that adapts to you.

Ingredients & Tools

• 2 cans (400g / 15 oz each) cannellini beans, rinsed and drained
• 1 large English cucumber, chopped
• 250 g cherry or grape tomatoes, halved
• 1/2 small red onion, very thinly sliced
• 75 g pitted Kalamata olives, halved
• 1 large handful fresh flat-leaf parsley, roughly chopped
• 2 tbsp fresh dill, chopped
• 60 ml (1/4 cup) extra virgin olive oil
• Juice of 1 large lemon (about 3-4 tbsp)
• 1 small garlic clove, minced or finely grated
• 1 tsp dried oregano
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp freshly cracked black pepper

Tools: A large mixing bowl, a small bowl or jar for the dressing, a sharp knife, and a cutting board.

The quality of your olive oil and the freshness of your lemon juice really make a difference here—they’re the backbone of the dressing. And don’t skip the step of rinsing the beans; it gets rid of that excess starchy liquid and lets the other flavours shine.

Serves: 4 as a main, 6 as a side | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Rinse those beans! This is non-negotiable. Giving your canned beans a good rinse under cold water removes the thick, sometimes slimy liquid they’re packed in. This ensures your salad isn’t gloopy and allows the dressing to coat everything perfectly.
• Soak your red onion (if you have time). If you’re sensitive to the sharp, pungent bite of raw onion, a quick 5-10 minute soak in a bowl of cold water with a splash of vinegar works wonders. It mellows the flavour significantly while keeping that lovely crunch.
• Chop your veggies consistently. Try to chop the cucumber and tomatoes into roughly similar-sized pieces. This isn’t about being perfect, but it does mean you’ll get a little bit of everything in each bite, which is the goal.
• Taste your dressing before adding it. Lemons vary in juiciness and tartness. Always give your dressing a quick taste on a piece of cucumber or bean and adjust the salt, pepper, or lemon juice to your liking. You’re the boss of your salad!

How to Make Mediterranean White Bean Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken or Fish — The simple, clean flavours of grilled protein are a perfect match. The salad acts like a fresh, zesty relish that cuts through the richness.
• Alongside a Frittata or Quiche — For a fantastic brunch or light dinner, this salad adds a fresh, acidic component that balances the creamy, eggy richness beautifully.
• Stuffed into a Pita Pocket — Turn it into a handheld meal! Add some crumbled feta and stuff it all into a warm, soft pita for the ultimate lunch.

Drinks

• A Crisp Rosé or Sauvignon Blanc — The bright acidity and citrus notes in these wines mirror the lemon in the dressing and create a really harmonious pairing.
• Sparkling Water with Lemon and Mint — A non-alcoholic option that feels just as special. The bubbles and herbs cleanse the palate between bites.
• Iced Herbal Tea — Think a chilled peppermint or lemon verbena tea. It’s refreshing and doesn’t compete with the salad’s delicate flavours.

Something Sweet

• Lemon Olive Oil Cake — Continuing the Mediterranean theme, a slice of moist, not-too-sweet cake is a sublime way to end the meal.
• A Bowl of Fresh Berries with a Dollop of Yogurt — Simple, light, and satisfying. The sweetness of the berries is a lovely contrast.
• A Few Pieces of Dark Chocolate and Almonds — For a minimalist finish, a square or two of high-quality dark chocolate with some nuts is just perfect.

Top Mistakes to Avoid

• Mistake: Not rinsing the canned beans. This is the number one error. That thick liquid will make your salad dressing watery and bland, and it can have a slightly metallic taste. A quick rinse is all it takes!
• Mistake: Adding the salt too early to the tomatoes. If you salt the tomatoes directly and let them sit, they’ll release a ton of water, making your salad soupy. By tossing everything together at once, the salt is distributed more evenly.
• Mistake: Over-mixing the salad. Cannellini beans are tender. If you’re too rough when tossing, you’ll end up with a mashed bean situation. Gentle folds are the way to go.
• Mistake: Using bottled lemon juice. Honestly, the fresh zest and brightness of a real lemon is irreplaceable in this recipe. Bottled juice often has a flat, preservative-like taste that will let the whole dish down.

Expert Tips

• Tip: Massage your onions. If you didn’t have time to soak them, try this trick: after slicing, sprinkle the red onion with a pinch of salt and rub it between your fingers for 30 seconds. This helps to break down the harsh compounds and mellows the flavour quickly.
• Tip: Add the herbs in two stages. Stir most of the parsley and dill in with the salad, but save a small handful. Scatter this reserved fresh herbs over the top just before serving. It adds a gorgeous pop of colour and a burst of fresh flavour.
• Tip: Let it marinate for meal prep. This salad is a meal-prep superstar. Make it on a Sunday, divide it into containers, and enjoy it for lunches throughout the week. The beans hold up beautifully.
• Tip: Toast your own spices. If you have whole cumin seeds or coriander seeds, toast them lightly in a dry pan until fragrant, then crush them and add to the dressing. It adds a incredible layer of warm, deep flavour.

FAQs

Can I use a different type of bean?
Absolutely! While cannellini beans are classic for their creamy texture, this salad is very adaptable. Great Northern beans are a very close substitute. Chickpeas (garbanzo beans) would also work wonderfully, giving the salad a slightly heartier, nuttier flavour. Just make sure whatever bean you use is rinsed well.

How long will this salad keep in the fridge?
It keeps surprisingly well! Stored in an airtight container, it will be delicious for up to 4 days. The vegetables will soften a bit, and the onions will become more mellow, but the flavours will be even more developed. It’s not as crisp on day 3, but it’s still fantastic.

Is this salad vegan?
Yes, as written, this Mediterranean White Bean Salad is completely vegan. It’s naturally plant-based, relying on beans and vegetables for substance and a simple oil-and-lemon dressing. Just double-check that your specific brand of canned beans doesn’t contain any sneaky non-vegan additives.

Can I add cheese to this?
Of course! Crumbled feta cheese is a classic addition that pairs perfectly with these flavours. A firm goat cheese or even shaved Parmesan would also be delicious. If you’re adding cheese, you might want to reduce the salt in the dressing slightly, as most cheeses are quite salty.

The salad seems a bit dry after being in the fridge. What should I do?
The beans tend to absorb the dressing over time. The easy fix is to give it a quick refresh before serving. Drizzle a little extra virgin olive oil and a small squeeze of fresh lemon juice over the top, toss gently, and it will be good as new. A little goes a long way here.