Name: Mediterranean Lemony White Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 30 oz (850g) canned Cannellini or Great Northern beans; 5 scallions, thinly sliced; 1/4 of a red onion, finely chopped; 1/2 cup Kalamata olives, pitted and halved; 4 oz (115g) feta cheese, crumbled; 2 roasted red peppers, diced; 1/4 cup fresh parsley leaves, finely chopped; 1 teaspoon dried dill (optional); Salt, to taste; Freshly cracked black pepper, to taste; 1/4 cup extra virgin cold pressed olive oil; 2 tablespoons white vinegar; 2-3 tablespoons lemon juice, or more as needed; 1 teaspoon mustard; 1 garlic clove, grated; A pinch of salt; 1/4 teaspoon black pepper

Description

This Mediterranean Lemony White Bean Salad captures the essence of the Mediterranean diet, known for its health benefits and vibrant flavors. It combines hearty white beans with the tangy zest of lemon, the saltiness of Kalamata olives, and the creaminess of feta cheese, all brought together with a punchy homemade dressing. This salad is not only fulfilling but also light, making it perfect for a
light lunch or a refreshing side dish for your dinner. The combination of fresh herbs, roasted red peppers, and a touch of dill (if you choose to add it) enhances the complexity of flavors, making each bite a delightful experience.

This recipe is incredibly easy to prepare, requiring minimal ingredients and time. It’s a versatile dish that can be served on its own or paired with grilled proteins like chicken or fish for a more substantial meal. Whether you’re looking for a quick meal to whip up on a busy day or a dish to impress guests at a gathering, this Mediterranean Lemony White Bean Salad is sure to become a favorite in your culinary repertoire.

Ingredients

Scale

30 oz (850g) canned Cannellini or Great Northern beans
5 scallions, thinly sliced
1/4 of a red onion, finely chopped
1/2 cup Kalamata olives, pitted and halved
4 oz (115g) feta cheese, crumbled
2 roasted red peppers, diced
1/4 cup fresh parsley leaves, finely chopped
1 teaspoon dried dill (optional)
Salt, to taste
Freshly cracked black pepper, to taste
The Dressing:

1/4 cup extra virgin cold pressed olive oil
2 tablespoons white vinegar
2–3 tablespoons lemon juice, or more as needed
1 teaspoon mustard
1 garlic clove, grated
A pinch of salt

1/4 teaspoon black pepper

Instructions

Combine the dressing ingredients in a bowl. Whisk together until emulsified and set aside.
Drain and rinse the beans. Set aside in a strainer.
In a large bowl, combine beans with all other salad ingredients except feta and olives. Season with salt and pepper, then toss. Pour the dressing over and toss again.
Add the feta and olives, toss again. Adjust seasoning if necessary.
Transfer the salad to a serving platter and serve.

Prep Time: 15 minutes

Nutrition

Calories: 220 kcal