This Mediterranean white bean salad is a fresh, flavor-packed side dish that comes together in about 15 minutes with no cooking required. Cannellini beans, cherry tomatoes, celery, red onions, fresh parsley, and feta cheese are tossed in a simple lemon-oregano dressing that tastes incredibly refreshing on a hot summer day!
A white bean salad is one of my favorite alternatives to pasta salad when I want something a little lighter during the warm summer months that's still hearty and filling. The cannellini beans make it substantial, while the feta adds creaminess, and the fresh celery provides plenty of crunch!
I love making this recipe for cookouts, summer holidays, and meal prep lunches because it comes together so quickly and holds up well in the fridge.
If I'm making this recipe at home for lunch, I usually serve it alongside grilled chicken pitas or spinach and feta turkey burgers. It's super versatile and makes for a tasty snack, too!
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Key Ingredient Notes
- Cannellini beans - I prefer to use canned cannellini beans (also called white kidney beans), because they keep this recipe quick and easy. Just make sure you drain and rinse them well.
- Fresh veggies - Cherry tomatoes, celery, and red onions give this white bean salad plenty of texture and fresh flavor. I like red onions for raw salads because the flavor is milder, but white or yellow onions will work too.
- Feta cheese - Crumbly feta adds a salty, creamy flavor that pairs perfectly with the lemony dressing and white beans. Gently fold the crumbles in at the very end so the pieces stay intact instead of breaking down into the salad.
- Lemon juice - Fresh lemon juice brightens up the entire salad and gives it that fresh Mediterranean-style flavor. You only need one small lemon for this recipe.
- Red wine vinegar - This adds a deeper, more robust flavor than white vinegar or apple cider vinegar, which pairs really well with the feta cheese and oregano. If needed, white wine vinegar is the best substitute.
Recipe Variations
- Add more fresh vegetables: Cucumbers and bell peppers are both great additions. For even more veggie inspiration, take a look at this marinated vegetable salad recipe.
- Make it extra Mediterranean-inspired: Try adding chopped roasted red peppers, canned artichoke hearts, capers, or Kalamata olives. I make a fantastic Mediterranean creamy chicken salad with many of these ingredients.
- Use more fresh herbs: For even more herby flavor, throw in a handful of chopped fresh basil, as I do in this Mediterranean Tomato and Cucumber salad recipe.
Step-by-Step Instructions with Photos
- Whisk the olive oil, red wine vinegar, lemon juice, fresh parsley, salt, pepper, oregano, and garlic powder in a small mixing bowl.
- In a large mixing bowl, combine the white beans, celery, tomatoes, and red onions.
- Add the dressing to the salad and mix well.
- Lastly, gently fold in the crumbled feta cheese, being careful not to break it up too much.
- You can serve the salad immediately or store it in the fridge for later. Enjoy!
What to Serve with White Bean Salad
- I often pair this Mediterranean white bean salad with simple chicken dinners like my grilled boneless chicken thighs or oven-baked lemon pepper chicken thighs because it adds so much fresh flavor to the meal.
- The bright lemony dressing and feta cheese pair especially well with my Greek whole roast chicken.
- It makes a great side dish for my lemon-garlic shrimp and chicken kabobs, especially during grilling season.
Storage and Meal Prep
- This is a fantastic make-ahead recipe because the flavors continue to develop as it sits in the fridge. You can store leftovers in an airtight container in the refrigerator for up to 4 days.
- If the salad seems a little dry after chilling, just stir in an extra drizzle of olive oil to freshen it back up.
- If you are making this for meal prep or entertaining, you can prepare the salad components ahead of time and combine them all together right before serving.
More Easy Salad Recipes
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Mediterranean White Bean Salad
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ cup chopped fresh parsley
- 30 ounces canned cannellini beans drained and rinsed
- 1 cup chopped cherry tomatoes cut in half
- 1 cup chopped celery about 2 large stalks
- ¼ cup diced red onion
- ½ cup crumbly feta cheese
Instructions
- In a small mixing bowl, whisk the olive oil, red wine vinegar, lemon juice, salt, pepper, oregano, garlic powder, and fresh parsley until well combined.
- In a large mixing bowl, combine the cannellini beans, cherry tomatoes, celery, and red onion.
- Add the dressing to the beans and veggies and mix to combine.
- Gently fold in the crumbled feta cheese so the pieces stay mostly intact.
- Serve immediately, or refrigerate for 30 minutes before serving to let the flavors develop more. Enjoy!
Nutrition
Notes
- The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Katie Youngs says
This has been a long-time favorite summer salad recipe. It's great when I'm short on time with the beans being ready-to-eat.
MaryJane says
Love how fresh and bright this salad is! I make it often on a Sunday to have for several work day lunches, super easy and delicious!
Judith Madill says
I like chick peas, would they work just as well?
Katie says
Yes, chickpeas would definitely work!