Feta and White Bean Salad (vegetarian)

bean salad vegetarian in a white bowl with cherry tomatoes, feta cheese, red onion and parsley surrounding the dish

5 from 1 review

This recipe can be whipped up in 20 minutes, made in advance and tastes even better after it sits for a while.  This is a high fiber, vegetarian, gluten free recipe that you will absolutely love.


  • 4 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • Juice of 1/2 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 2 - 15 ounce cans cannellini beans - drained & rinsed
  • 1 cup cherry tomatoes - halved
  • 1 cup celery - chopped
  • 1/4 cup red onion - diced
  • 1/2 cup fresh parsley - diced
  • 1/2 cup crumbly feta cheese


  1. In a small bowl whisk together the olive oil, rice vinegar, lemon juice, salt, pepper, oregano and garlic powder. Set aside.
  2. In a large mixing bowl, combine the beans, cherry tomatoes, celery, red onion, fresh parsley and feta cheese.  
  3. Pour the olive oil mixture onto the bean mixture in the large mixing bowl. 
  4. Mix well to combine.
  5. Serve and enjoy!


  • Store the white bean salad in an air-tight container in the refrigerator for up to 4 days.
  • This recipe can be made in advance.
  • This is a vegetarian and gluten free recipe (double check labels to make sure there is no hidden gluten).

Keywords: bean salad vegetarian