This simple mediterranean white bean salad is a combination of cannellini beans, feta cheese, bell peppers and fresh parsley in a simple lemony vinaigrette. This hearty bean salad recipe makes for an easy side dish that is simple to make! Gluten free, and skip the feta for a vegan bean salad.
It is this love of Greek white beans that inspired this white bean salad recipe. For this Greek bean salad recipe, we take regular cannellini beans, combine them with diced red bell pepper, marinate them in a tangy lemon vinaigrette, and top with a generous helping of crumbled feta and chopped fresh parsley. This salad keeps well, and it's great for meal prep!
White beans are a type of bean with a white or off-white color. They come in many varieties, including butter beans, cannellini, lima beans, navy beans, and great northern beans. Depending on the variety, white beans can range in size from small to large. I love using them in my salads and soups, just like my Serbian white bean soup, tomato white bean soup, and white bean hummus!
Whether you use canned or home-cooked white beans, what's important is that you douse them with high quality oil. Simply seasoned with salt and pepper, this quick-marinated white bean salad will become your new favorite summer salad.
This salad can be made in advance very easily to save time, so go right ahead and marinate the white beans for this recipe a day or two early! It will keep in the fridge for 4-5 days while it has time to absorb the bright flavor of the vinaigrette. I suggest you only add the tomatoes, feta and herbs when serving.
What Kind of Beans Can I Use?
For this white bean salad recipe, I recommend using cannellini beans. They are particularly popular because of their creamy texture and nutty flavor when cooked.
Soaked or canned cannellini beans work equally as well, just be sure to properly rinse if using canned.
Other bean options you can use include Great Northern Beans, borlotti beans (also used in my borlotti beans in tomato sauce in egg recipe), and navy beans.
Navy beans are widely used as they have a slightly sweet taste that pairs well with the salad's other salty ingredients, like feta.
Great Northern Beans may be used as an alternative due to their similar flavor profile. All types of white beans are versatile ingredients that add nutrition and flavor to any Greek-style dish!
Equipment Needed:
For this recipe, you will need the following:
- Large Bowl
- Instant Pot
This is the Instant Pot I have and love. It's hard to compete with this classic!
Directions for making Greek bean salad
Prep the beans and veggies
Soak the white beans overnight or use canned beans (if using canned, rinse and drain). Cook beans if needed: you can cook your white beans on the stovetop, or cook white beans in the Instant Pot.
Dice all the vegetables finely.
Make lemon vinaigrette
Start by squeezing the juice from a lemon into a bowl. Add extra virgin olive oil, minced garlic cloves, salt, ground black pepper. If you'd like, you can also honey. Whisk all ingredients together until fully combined. Taste it and adjust the seasoning if desired.
Combine salad ingredients
In a large salad bowl, combine all ingredients except feta cheese and stir. Add the feta cheese and stir gently to combine everything together.
Refrigerate salad
Refrigerate lemony white bean salad for 30 minutes before serving for all the flavors to marinade.
Serve white bean salad with crusty bread and more olive oil
Serve this salad with crusty rosemary bread or spiced beer bread and additional olive oil to give it an added punch.
The clear, bright flavors of this salad make it perfect for picnics, lunch boxes, dinner parties, or just a quick weeknight meal. Plus, its lightness makes it a great healthy summer accompaniment to salads as well as roasted meats or fish. But you should go ahead and enjoy this nutritious dish any time of the year!
How do I keep leftovers for this salad?
This salad is amazing for leftovers! I love to make a big batch of this salad in a large mixing bowl, and then separate it into small airtight containers and set aside for lunches for the week. It will keep in an airtight container in the fridge for 5 days.
Top Tips for Easy White Bean Salad Recipe
Invest in a good olive oil - there is so much variety amongst olive oils, and they really make this salad shine! Choose a fruity extra virgin olive oil for best results, though a peppery one could also work. I tested the recipe with high-quality, small batch Greek olive oil, which is more on the peppery side.
Choose a good feta cheese - my favorite feta is Macedonian feta, which is soft and creamy. But to keep in mind with the Greek theme of this recipe, I recommend choosing a good Greek feta that combines goat or sheep's milk with cow's milk.
Don't skip the vinaigrette - making lemon vinaigrette is a simple and delicious way to dress up your salads. All you need is fresh lemons, olive oil, salt, pepper, and a touch of honey for added sweetness.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Mediterranean White Bean Salad with Cannellini Beans and Feta
Ingredients
Instructions
- If using canned beans, rinse and drain the beans. If making the beans from scratch, soak the white beans overnight and cook beans as needed: you can cook your white beans on the stovetop, or cook white beans in the Instant Pot.
- Dice vegetables finely.
- To make the dressing, squeeze the juice from 1 lemon into a bowl. Add 3 tablespoons of extra virgin olive oil, 2 minced garlic cloves, ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper. If you'd like, you can also add 1 teaspoon of honey. Whisk all ingredients together until fully combined. Taste it and adjust the seasoning if desired.
- In a large salad bowl, add the beans, bell pepper, onions and parsley, and stir. Add the feta cheese and stir gently and toss to combine.
- Refrigerate for 30 minutes before serving for all the flavors to marinade.
- Serve this salad with crusty bread and additional olive oil to give it an added punch.
- The clear, bright flavors of this salad make it perfect for picnics, lunch boxes, dinner parties, or just a quick weeknight meal. Plus, its lightness makes it a great healthy summer accompaniment to salads as well as roasted meats or fish. But you should go ahead and enjoy this nutritious dish any time of the year!
Gen says
While this was simple, it was insanely good. Absolutely love the fresh lemon & parsley! Thank you for this recipe, definitely making again.
Addison says
I made this and enjoyed it for lunch all week! The feta was my favorite part!
Heidi says
This salad was light and refreshing, perfect to have for Sunday dinner. It was full of flavor, which I loved. Now I have leftovers to take for lunch this week, too!
Sharina says
This salad recipe was so impressive! It was my first time making this and I'm glad the directions were very easy to follow. My new favorite!
Karen Kelly says
I love salads like this that can be prepped ahead and eaten for a few days. This one was a hit and I will be making it again for sure!
Gian says
Absolutely adore this salad for lunch. I pair it with some canned salmon or sardines and it's perfect.
Sue says
I could eat this salad every day!
Shilpa says
I’m loving this bright and refreshing salad. And that vinaigrette was so good.
Kris says
The feta and touch of honey are divine in this delicious salad! We are already planning on making it next week. Thank you for another winner! 🙂
Jennifer says
This salad is just too gosh darn pretty! I loved the flavors coaxed from a simple can of beans! Yum!