White Bean Salad

A fresh, protein-packed white bean salad tossed with crisp vegetables, feta cheese, and a bright lemon Dijon dressing. Perfect as a light lunch, side dish, or meal prep option.

Course Salad, Side Dish

Cuisine Mediterranean inspired

Diet Vegetarian

Keyword cannellini beans, healthy salad, meal prep salad, Mediterranean salad, white bean salad,

Prep Time 15

Total Time 15

Servings

Calories 130kcal

Equipment

Large mixing bowl
Small bowl or jar for dressing
Whisk or fork
Cutting board
Knife

Ingredients

For the Salad:

2 15-ounce cans cannellini beans, rinsed and drained
½ cup cherry tomatoes quartered
⅓ cup cucumber peeled, seeded, and diced
¼ cup red onion finely diced
¼ cup feta cheese crumbled
2 –3 tablespoons fresh parsley chopped

For the Lemon Dijon Dressing:

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon black pepper

Instructions

In a large bowl, combine the cannellini beans, cherry tomatoes, cucumber, red onion, feta cheese, and chopped parsley.
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, salt, oregano, and black pepper until smooth and slightly emulsified.
Pour the dressing over the salad and gently toss until evenly coated.
Let the salad sit for 10–15 minutes before serving to allow the flavors to meld. Toss again lightly and serve.

Notes

For best flavor, allow the salad to rest before serving so the dressing fully absorbs.
This salad can be made ahead and stored in the refrigerator for up to 3 days.
Add protein like grilled chicken or tuna to make it a complete meal.
Substitute fresh herbs like basil or dill for a flavor variation.
If you prefer less bite, soak diced red onion in cold water for 5 minutes before adding.

Nutrition