This simple White Bean Salad is the perfect summer dish—fast to prepare and full of bright Mediterranean flavors from creamy cannellini beans, fresh herbs, crisp vegetables, and a lemon vinaigrette.
Canned white beans might seem humble, but their creamy texture and mild, buttery flavor make them incredibly versatile. They’re excellent in soups, stews, and salads. This White Bean Salad is a quick, satisfying way to use canned cannellini beans while enjoying light, herb-forward Mediterranean flavors.
The salad combines drained and rinsed cannellini beans with diced cucumber, red bell pepper, cherry tomatoes, chopped olives, red onion, parsley, and mint. A simple dressing of extra virgin olive oil and fresh lemon juice brightens every bite. Crumbled feta (dairy or dairy-free) adds a tangy finish if you like.
Why you’ll love this Mediterranean white bean salad
- Mediterranean-inspired: Fresh vegetables, herbs, olives, and lemon vinaigrette deliver classic Mediterranean flavor in a vegan-friendly dish.
- Perfect for summer: Crisp, juicy vegetables and cooling herbs make it a refreshing choice on warm days.
- Fast and easy: No cooking required—just toss the ingredients together and serve.
How to make a vegan white bean salad
See the recipe card below for exact measurements.
Combine all ingredients in a large bowl and toss gently to coat. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. For extra flavor, try a pinch of red pepper flakes, sumac, dried oregano, or za’atar, or add fresh basil leaves or a splash of red wine vinegar.
Chill the salad for 30 minutes to let the flavors meld, or serve immediately.
Frequently asked questions
You can substitute navy beans, great northern beans, chickpeas, or butter (lima) beans in equal amounts.
Yes. Dry beans require soaking and cooking first. Soak 1 cup dry white beans overnight, drain, then simmer in fresh water until tender (about 1–1.5 hours). Cool before using.
This salad is a great side for Italian-inspired mains, light pastas, or grilled summer dishes. It also travels well for picnics, potlucks, and barbecues.
Yes. The flavors improve after chilling. Prepare it a few hours in advance or up to 1–2 days before serving.
Store in an airtight container in the refrigerator for up to 2 days; after that the vegetables may soften.
White Bean Salad
Ingredients
- (2) 15-ounce cans cannellini beans, drained and rinsed
- 1 medium English cucumber, diced
- 1 medium red bell pepper, seeded and diced
- 1/2 cup chopped kalamata or black olives
- 1 pint cherry tomatoes, halved
- 1/2 cup diced small red onion
- 1/2 cup chopped flat-leaf parsley
- 15 fresh mint leaves, chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste (about 1 tsp salt used)
- 1 cup crumbled feta (dairy or dairy-free), optional
Instructions
- Add all ingredients to a large mixing bowl and toss to combine.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
- For best flavor, chill the salad in the refrigerator for 30 minutes before serving.
Notes
- For a little heat, add a pinch of red pepper flakes. A pinch of dried oregano or sumac also enhances the flavor.
- Store covered in the fridge for about 2 days; after that the vegetables will begin to soften.
Nutrition
| Calories: 260 kcal
| Carbohydrates: 40 g
| Protein: 12 g
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