This cannellini bean salad is ready in 10 minutes and full of flavor with fresh herbs and feta! It’s a Mediterranean-inspired quick and healthy lunch or side dish.
I cannot stop making bean salads, and one cool thing is this: bean salads are trendy right now! So I know you’ll keep loving them too. This cannellini bean salad is so full of bright and tangy flavors from the pickled red onions and the fresh herbs. I took one bite the first time I made it and was in love!
The great thing about this salad is that it adds protein and fiber to any plate, so it’s great for lunches or to round out any dinner plate. It’s perfect alongside chicken thighs or grilled shrimp for a filling healthy dinner that’s Mediterranean diet friendly.
Why You’ll Love This Recipe
I’ve made a lot of bean salads, but this one is my new favorite because of this:
- It takes 10 minutes. There’s no chilling or marinating, just stirring.
- The flavor is bright and tangy. The lemon, pickled onions and fresh herbs make a truly delicious combination.
- It’s full of protein and fiber. This makes it a great lunch option or the perfect side dish to round out a plate.
Key Ingredients In This White Bean Salad
- Cannellini beans: These are large white Italian kidney beans with a creamy texture: they’re softer than a navy bean and smaller than a butter bean. But you can swap in any type of white bean you like.
- Fresh herbs: I love using mint in bean salads, and I also have a lot of basil on hand so I used both. If it’s winter you can use store-bought Italian parsley, and if you want to splurge add a little store-bought mint too.
- Sumac: Okay, it really is worth buying a jar for this recipe: you’ll use it in everything! It’s a Mediterranean and Middle Eastern spice made from ground from dried sumac berries and it tastes tangy and fruity. Look for it in the international aisle. If you can’t find it, lemon zest is a good sub. Leftovers are great on baked salmon.
- Pickled red onions. This is the game changer! I love making a big jar of my pickled red onions to keep on hand for the week.
- Feta cheese. I love feta in a bean salad for the texture and salty flavor it adds. If you want it dairy free add a bit more salt, or use vegan feta.
- Cherry tomatoes, garlic, lemon juice, and olive oil: These add the final flavoring to the dish.
Tips For The Best Bean Salad
A few things I’ve learned making this on repeat:
- Make the pickled red onions in advance. You don’t want to have to wait when you put together this salad, so make a jar of pickled red onions early.
- Fresh herbs are your friend. Whatever your have is great! I personally love mint here. If it’s winter and you’re buying herbs, use Italian parsley and mint.
- Taste and adjust. Once the salad is together, taste and adjust as desired: but it should taste very tangy right away!
Variations And Substitutions
There are so many was to change up this salad:
- Swap the bean. Butter beans are my favorite if you can find them, or try canned chickpeas.
- Sumac swap: As mentioned above, use the zest of half a lemon.
- Add crunch. Half a diced English cucumber or a sliced celery rib.
- Make it vegan. Skip the feta or use a dairy-free feta-style cheese.
- Turn it into dinner. Double it and pile it over arugula, or spoon it onto toasted sourdough slathered with cottage cheese or whipped ricotta: a shortcut white beans on toast.
Ways To Serve This Bean Salad
It plays well with almost anything off the grill or out of the oven:
- Alongside easy baked salmon or pan seared salmon
- On a mezze spread with classic hummus, tzatziki sauce, whipped feta dip, and pita chips
- In Greek pita sandwiches
- Next to baked falafel for a vegetarian plate
- On a Mediterranean bowl or easy grain bowl
- For a summer table with fresh tomato salad and Greek salad
- Packed for lunch: one of my go-to Mediterranean diet lunch ideas
Storage And Make Ahead Tips
Leftovers keep 3 to 4 days in an airtight container in the refrigerator. The mint will darken in color, so if you’d like it to stay green use Italian parsley or dill.
To make it ahead, mix everything except the herbs up to a day in advance, then stir those in right before serving.
Dietary Notes
This cannellini bean salad is vegetarian and gluten-free. For vegan and dairy-free, omit the feta or use a dairy-free feta cheese.
Cannellini Bean Salad
Pin RecipeThis cannellini bean salad is ready in 10 minutes and full of flavor with fresh herbs and feta! It’s a Mediterranean-inspired quick and healthy lunch or side dish.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 large or 4 small 1x
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet, Vegan, Vegetarian
Ingredients
- 15-ounce can cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, sliced, or 1 ripe tomato, diced
- 1 garlic clove, grated
- ¼ cup mint leaves, chopped (or Italian parsley, which stays green for storage)
- ¼ cup basil leaves, chopped (optional, or dill)
- ½ teaspoon sumac (see Notes)
- ½ teaspoon kosher salt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ cup pickled red onions
- ¼ cup crumbled feta cheese (optional but recommended; see Notes)
Instructions
- Prep the produce: Prep the fresh ingredients as noted in the ingredient list.
- Mix the salad: In a medium bowl, stir together the beans, tomatoes, garlic, mint, basil, sumac, kosher salt, lemon juice, and olive oil until everything is evenly coated.
- Finish and serve: Top with the pickled red onions and crumbled feta. Taste and add more salt or lemon juice if desired. Serve immediately, or refrigerate until ready to serve. Leftovers store 3 to 4 days refrigerated.
Notes
For vegan: Omit the feta and add a few pinches salt to taste, or use a dairy-free feta-style cheese.
For a main dish: Double the recipe and serve over baby arugula with rice or farro, or spoon it onto toasted artisan or sourdough bread spread with cottage cheese or whipped ricotta. Or serve with chicken thighs or grilled shrimp.
For extra crunch: Add ½ diced English cucumber or a thinly sliced celery rib.
For a different bean: Swap in butter beans, chickpeas, or a can of mixed beans.
Sumac swap: Sumac is a spice used in Mediterranean and Middle Eastern cooking and well worth finding for this recipe! If you don’t have it, substitute the zest of ½ lemon.
Make ahead: The salad can be mixed up to a day in advance; stir in the herbs just before serving so the herbs stay vibrant.
from A Couple Cooks https://ift.tt/TCNz6yM
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