Mediterranean White Bean Salad

I made this fresh and tangy Mediterranean white bean salad for lunch recently–my husband and I couldn’t get enough of it. I love that it’s easy to throw together and it tastes extra amazing if you let it marinate for a little while before serving. I was really excited to use one of my homegrown candy cane peppers in this delicious and healthy salad but you can also use red bell pepper if you prefer. I really enjoyed the combination of the creamy white beans, the crispness of the cucumber, pepper, and onion, the freshness from the herbs, and the tangy vinaigrette was delicious. My husband said that he loved the bits of feta cheese throughout the salad because they gave a nice tangy saltiness to the dish. I’m looking forward to the leftovers tomorrow but I may have to fight my husband for them.

How to Make Mediterranean White Bean Salad

Make the vinaigrette by combining the olive oil, white wine vinegar, fresh lemon juice, garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste together in a small jar; seal with lid & shake well. Set aside until needed.

Make the salad by draining and rinsing the white beans then place them in a serving bowl. Add the cucumber, red onion, red pepper, fresh parsley, and fresh dill then season with sea salt and freshly cracked pepper, to taste.

Drizzle with the well-whisked vinaigrette and toss to coat evenly. Set aside in the refrigerator for 15 minutes to allow flavors to mingle.

Serve with feta cheese sprinkled on top. Enjoy.

Mediterranean White Bean Salad

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Prep Time: 10 minutes minutes

Marinating time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Salad

Cuisine: Greek, Mediterranean

Author: Pam

Ingredients

Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1 clove of garlic, minced
• Pinch of crushed red pepper flakes, to taste
• Pinch of sugar, if desired
• Sea salt and freshly cracked pepper

White Bean Salad:

• 1 (15 oz) can of white cannellini beans, drained & rinsed
• ½ large English cucumber, chopped
• ¼ red onion, sliced thinly *If the onion is very strong in flavor, soak the slices in ice water for a few minutes then dry before adding to salad.
• 1 small candy cane pepper, chopped *Red bell pepper works too!
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Sea salt and freshly cracked pepper, to taste
• Feta cheese, to taste, at serving

Instructions

• Make the vinaigrette by combining the olive oil, white wine vinegar, fresh lemon juice, garlic, crushed red pepper flakes, sugar, sea salt, and freshly cracked pepper, to taste together in a small jar; seal with lid & shake well. Set aside until needed.

  Side Note: We like a tangy vinaigrette, if you don’t, add more olive oil, to taste.
• Make the salad by draining and rinsing the white beans then place them in a serving bowl.
• Add the cucumber, red onion, red pepper, fresh parsley, and fresh dill then season with sea salt and freshly cracked pepper, to taste.
• Drizzle with the well-whisked vinaigrette and toss to coat evenly. Set aside in the refrigerator for 15 minutes to allow flavors to mingle. 
• Serve with feta cheese sprinkled on top. Enjoy.

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