Mediterranean White Bean Salad

Why you’ll love it

This is basically a jazzed up Greek salad with beans, making it a healthy option that’s actually filling as well. The light vinaigrette dressing is effortless to whip up and perfectly complements all the fresh veggies. I consider it best during the summer, but if you can get your hands on some good-looking tomatoes out of season, then it’s delicious year-round.

Since there’s no lettuce in here, this Mediterranean salad keeps for a few days, making it fantastic for meal prep and work lunches. It works as a main course when you feel like something fresh and on the lighter side or as a side dish. The beans and cheese provide the protein, so this is a great vegetarian dish too!

What you’ll need

• Cannellini beans – aka white beans, these are a firmer bean that holds up well in salads and are packed with protein
• Cucumber – I like using mini (Persian) cucumbers since they’re generally more flavorful and less watery, but regular English cucumbers will work
• Onion – we’re using red onion since they’re milder than other varieties when raw and have a great crunch
• Red bell pepper – for more crunchiness and a little sweetness
• Little tomatoes – use what’s freshest at the grocery store or farmers’ market, whether it’s grape, cherry, etc.
• Kalamata olives – they’re the signature variety of olives used in Greek salad
• Parsley and oregano – fresh parsley and dried oregano are classic herbs in many Mediterranean dishes
• Feta – the traditional cheese for Greek salad! It gives a touch of creaminess and saltiness with a mild tang. I used the crumbled variety.
• Olive oil and red wine vinegar – this duo is all you need to make the dressing. Combined with the herbs, it’s that easy and so flavorful.

Substitutions and variations

• This recipe is very forgiving. Don’t like tomatoes? Skip them. Have other veggies in the fridge? Throw them in. Want to use a different kind of beans? Feel free to!
• I used crumbled feta, but you can use whatever you’ve got or you can find at the store. Ones that are cut into small cubes and packed in oil and herbs are great too.
• You could use freshly squeezed lemon juice instead of red wine vinegar if you can’t find it. I’d start with half the amount then add more as needed.