Mediterranean Lemony White Bean Salad

A fresh, healthy, and easy-to-prepare salad with tons of flavor!

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If you’re looking for simple, nutritious, and delicious salads, look no further. This zesty Mediterranean lemony white bean salad is so fresh and flavorful that you’ll have a hard time putting the fork down. The ingredients are all listed on a clean eating diet with fresh herbs and veggies, creamy feta, and soft beans. Plus, all you do is rinse, chop, and stir everything together. You can boil your own beans, but I like the convenience of quality, well-rinsed canned beans. Plus, you can make this as lemony as you want. You know I love lemony!

Why it’s hard putting the fork down

Fluffy, mild beans

Sweet roasted peppers

Spicy onions

Fresh herbs

Creamy, salty feta

Rich, sharp kalamata olives

A fresh, healthy, easy-to-make Mediterranean bean salad with tons of flavor!

Healthy ingredients

• Canned Cannellini -or Great Northern beans
• Scallions -rinsed, dried, and thinly sliced
• Red onion -finely chopped
• Kalamata olives -pitted and halved
• Feta cheese -crumbled
• Roasted red peppers -diced
• Fresh parsley leaves -finely chopped
• Dried dill -optional
• Salt
• Freshly cracked black pepper 

The Dressing:

• Extra virgin cold-pressed olive oil -try the one in our shop straight from Crete!
• White vinegar
• Lemon juice -you can add more if you like
• Mustard
• Garlic clove -grated or minced
• Pinch of salt
• Black pepper

Money-saving tip!

The prices of groceries have skyrocketed, so I try to save everywhere I can. Regrowing spring onions is one of those places I save, and it’s really easy to do. When you have a recipe that you can use just the green part of the onion, cut it all the way down to the light green part (see video). Then place the ends of the onion, root side down, into a cup with a small amount of water. It should be just enough water to cover the roots and allow the onion to absorb it. Then, they grow! I’m not a gardener, so if I can do it, you can too. Try it!

How to make Mediterranean lemony white bean salad

1. Combine the dressing ingredients in a bowl, whisk together until emulsified, and set aside.
2. Drain and rinse the beans and set aside in a strainer.
4. Add the beans and the remaining salad ingredients to a large bowl, reserving the feta and olives for the topping. 
5. Season with salt and pepper and toss. 
6. Pour the dressing on top and toss together.
7. Add the feta and olives and toss everything together. 
8. Taste and adjust the seasoning if needed.

Serving

This is a beautiful, colorful salad. So, transfer the salad to a serving platter that will showcase its beauty. It would go so well with a light fish, grilled chicken, or spooned over a soft piece of bread. Store leftovers in an airtight container in the refrigerator, but don’t worry, they won’t last long. Kali Orexi!

More Salad Recipes:

• Roasted Red Pepper & Feta Salad
• Mediterranean Chickpea Salad
• Greek Tortellini Salad
• Greek Lettuce Salad: Maroulosalata

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Mediterranean Lemony White Bean Salad

Yield: Serves 4-5

A simple salad that packs tons of flavor. Fresh, healthy, and easy to prepare.

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Ingredients

• 30 oz (850g) canned Cannelini or Great Northern beans
• 5 scallions, thinly sliced
• 1/4 of a red onion, finely chopped
• 1/2 c Kalamata olives, pitted and halved
• 4 oz (115g) feta cheese, crumbled
• 2 roasted red peppers, diced
• 1/4 cup fresh parsley leaves, finely chopped
• 1 teaspoon dried dill (optional)
• salt, to taste
• freshly cracked black pepper to taste

The Dressing:

• 1/4 cup extra virgin cold pressed olive oil
• 2 tablespoons white vinegar
• 2-3 tablespoons lemon juice or more
• 1 teaspoon mustard
• 1 garlic clove, grated
• a pinch of salt
• 1/4 teaspoon black pepper

Instructions

1. Combine the dressing ingredients together in a bowl. Whisk together until emulsified and set aside.
2. Drain and rinse the beans and set aside in a strainer.
3. Add the beans with all of the remaining salad ingredients in a large bowl. Reserve the feta and olives for the end. Season with salt and pepper and toss. Pour the dressing on top and toss together.
4. Add the feta and olives and toss together. Taste and adjust the seasoning if needed.
5. Transfer the salad to a serving platter.
6. Kali Orexi!

Notes

Store leftovers in an airtight container in the refrigerator.

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