White Bean Salad with Feta and Olives
A light, refreshing Mediterranean salad featuring creamy white beans, crumbled feta, briny olives, and crisp vegetables. Tossed in a lemon-olive oil dressing, it’s perfect as a side dish, lunch, or quick dinner.
Prep: 10 minutes
Cook: 0 minutes
Total: 10–15 minutes
Ingredients
For the Salad
1 can (400g) white beans (cannellini or navy), drained and rinsed
½ cup Kalamata or green olives, sliced
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup feta cheese, crumbled
2 tbsp fresh parsley, chopped
Optional: 1 tbsp capers
For the Dressing
3 tbsp extra virgin olive oil
1½ tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt & black pepper, to taste
Instructions
1. Prepare the Dressing
Whisk together olive oil, lemon juice, Dijon mustard (if using), garlic, salt, and pepper.
2. Assemble the Salad
In a large bowl, combine white beans, olives, cucumber, cherry tomatoes, red onion, parsley, and capers (if using).
Pour the dressing over the salad and toss gently to combine.
Sprinkle crumbled feta on top just before serving.
3. Serve
Serve immediately, or chill in the fridge for 15–20 minutes to allow flavors to meld.
Notes
Use canned beans for convenience, or cook dried beans ahead.
Can be made vegan by omitting feta.
Add cooked quinoa, roasted red peppers, or avocado for a heartier meal.
Tips
Use fresh lemon juice for a bright, Mediterranean flavor.
If using canned beans, rinse well to reduce sodium.
Chop vegetables uniformly for even flavor and texture.
Frequently Asked Questions
Q: Is this salad spicy?
A: No, it’s mild and Mediterranean-friendly.
Q: Can it be made ahead?
A: Yes, store in the fridge for 1–2 days. Add feta just before serving to keep it fresh.
Q: Can I use other beans?
A: Yes — chickpeas, kidney beans, or a mix of beans work well.
Nutritional Information
Calories: ~280
Protein: 12g
Carbs: 25g
Fat: 15g
Fiber: 6g