Mediterranean White Bean Salad
A light, nutritious salad bursting with fresh flavors, creamy white beans, and crisp vegetables, perfect for any occasion.
Ingredients
Salad Ingredients
- 1 can white beans (cannellini or navy beans), drained and rinsed Can also use chickpeas or black beans.
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped Can substitute with basil or mint.
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons olive oil Extra virgin olive oil is recommended.
- 1 tablespoon red wine vinegar
- to taste salt and pepper Adjust according to preference.
- 1 teaspoon dried oregano
Instructions
Preparation
- In a large bowl, combine the drained and rinsed white beans, halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, freshly chopped parsley, and sliced Kalamata olives.
- Use a rubber spatula to fold the ingredients gently.
Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, and dried oregano until combined.
- Adjust dressing ingredients as desired.
Combine
- Pour the dressing over the salad mixture and toss gently until well coated.
- Let the salad sit for about 10-30 minutes in the refrigerator before serving for enhanced flavor.
Serving
- Serve the salad chilled or at room temperature.
- Garnish with fresh herbs or feta cheese if desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 10gFat: 10gSaturated Fat: 1.5gSodium: 200mgFiber: 8gSugar: 2g
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