Mediterranean White Bean Salad with Feta and Lemon

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Mediterranean white bean salad is a cold, no-cook dish made with canned white beans, chopped cucumber, tomatoes, red onion, olives, and feta, all tossed in a lemon and olive oil dressing. It tastes fresh and a little salty, with a creamy bite from the beans and a sharp kick from the lemon.

I make this when I don’t want to turn on the stove. It comes together in about 15 minutes, and it actually tastes better after it sits for a while so the flavors can mix.

The beans give it enough protein to work as a light lunch on their own, or you can serve it next to grilled chicken souvlaki or fish. Don’t worry if you don’t have kalamata olives, any black or green olive works fine here.

One thing I’ve learned from making this a lot: rinse the beans well, or the salad turns cloudy and a bit slimy from the canning liquid.

Why You’ll Love This Recipe

• No stove needed, just chop, mix, and dress
• Tastes even better after sitting in the fridge
• Works as a light lunch or a side for grilled meat
• Easy to make ahead for lunches or a party spread

Ingredient Notes

• cannellini beans: Canned works fine here, just rinse them well. Gigante beans or chickpeas can sub in if that’s what you have.
• cucumber: English cucumber is best since it has fewer seeds and less water. Regular cucumber works too, just scrape out the seeds first.
• cherry tomatoes: Grape tomatoes work the same way. Halve them so the juice mixes into the dressing a bit.
• red onion: Soak the sliced onion in cold water for 5 minutes if you want a milder bite.
• kalamata olives: Green olives or capers work as a substitute if kalamata isn’t available.
• feta: Buy a block of feta in brine rather than pre-crumbled, it tastes fresher and less dry.
• olive oil: Use a good extra virgin olive oil since it’s most of the dressing flavor here.
• lemon juice: Fresh squeezed makes a real difference over bottled juice.

Mediterranean White Bean Salad with Feta and Lemon

A cold, no-cook salad of white beans, cucumber, tomatoes, olives, and feta in a lemon dressing, ready in 15 minutes.

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Prep Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 256

Ingredients Method Notes

Ingredients

  

• 2 cans cannellini beans, canned (425 g each); drained and rinsed
• 1 English cucumber medium (about 200 g); diced
• 300 g cherry tomatoes halved
• 1/4 cup red onion (about 40 g); thinly sliced
• 60 g kalamata olives pitted and halved
• 100 g feta cheese cubed or crumbled
• 1/4 cup fresh parsley (about 10 g); chopped
• 4 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 clove garlic minced
• 1 tsp dried oregano
• salt and black pepper to taste

Method

 

1. Drain and rinse the cannellini beans in a colander under cold water for about a minute. Shake off the excess water and pat dry with a towel.
2. Dice the cucumber and halve the cherry tomatoes. Thinly slice the red onion and halve the kalamata olives.
3. In a large mixing bowl, combine the beans, cucumber, tomatoes, red onion, and olives.
4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano until combined.
5. Pour the dressing over the salad and toss gently to coat everything evenly.
6. Add the feta cheese and chopped parsley, and toss once more, gently, so the feta doesn't break apart too much.
7. Season with salt and pepper, taste, and adjust as needed, keeping in mind the feta and olives already add plenty of salt.
8. Let the salad rest for 15 minutes at room temperature before serving so the beans can soak up the dressing.

Notes

• Rinse canned beans well to avoid a cloudy, starchy dressing.
• Taste before adding salt, feta and olives are already salty.
• Let the salad sit 15 minutes so the beans soak up the dressing.
• Add feta and parsley just before serving if making this ahead.

Tips for Success

• Rinse the canned beans under cold water for a full minute to wash off the starchy liquid.
• Taste before adding salt, since feta and olives already bring plenty on their own.
• Let the salad rest for 15 minutes before serving so the beans soak up the lemon dressing.
• Cut the cucumber and tomatoes about the same size as the beans for even bites.
• Use a good extra virgin olive oil, since it carries most of the flavor in this salad.

Variations

• Swap the white beans for chickpeas, or use half and half for two textures in one bowl.
• Add a handful of arugula or baby spinach at the end for a leafy, peppery version.
• Stir in a can of drained tuna for extra protein and turn this into a full meal.

Storage and Reheating

Mediterranean white bean salad keeps well in the fridge for up to 3 days in a sealed container. The beans and vegetables actually soak up more of the lemon dressing overnight, so leftovers can taste even better the next day.

If you’re making a big batch ahead, leave out the feta and parsley until closer to serving. The feta gets soft and the parsley wilts after a day in the dressing.

This salad is meant to be eaten cold or at room temperature, not reheated. There’s no cooking step to reverse, so just give it a stir and taste for salt before serving.

Serving Suggestions

Serve this salad next to grilled chicken, lamb, or a piece of pan-seared Mediterranean baked fish for a full dinner. It also works well scooped up with warm pita halloumi wraps or flatbread.

For a light lunch, spoon it over a bed of greens or stuff it into a pita pocket with a little extra feta on top.

I like to set it out at room temperature for get-togethers, next to hummus and olives, so people can help themselves.

FAQ

Why is my Mediterranean white bean salad watery?

Most likely the tomatoes or cucumber released water after sitting in salt, or the beans weren’t drained well. Salt the tomatoes and cucumber separately and drain off any liquid before mixing, and pat the beans dry after rinsing. This keeps the dressing from turning thin and diluted.

Can I use chickpeas instead of white beans in this salad?

Yes, chickpeas work fine and give the salad a firmer bite than cannellini beans. Rinse and drain them the same way, and check they’re not too dry or chalky before using. A mix of half chickpeas and half white beans also works if you want both textures in one bowl.

Can I make this bean salad a day ahead of a party?

Yes, mix the beans, vegetables, olives, and dressing up to a day ahead and keep it covered in the fridge. Hold off on adding the feta and parsley until right before serving, since the cheese softens and the herbs wilt if they sit in the dressing too long.

What goes well with Mediterranean white bean salad?

Grilled chicken, lamb chops, or pan-seared fish all pair well, since the lemon dressing cuts through richer meats. It’s also good next to warm pita, hummus, or a grilled vegetable plate for a full spread. For a light meal, spoon it over greens or into a wrap.

Is Mediterranean white bean salad gluten free?

Yes, this salad is naturally gluten free as long as your feta and olives haven’t been packed with any additives containing gluten, which is rare. Beans, vegetables, olive oil, and lemon juice don’t contain gluten, so it’s a safe side for gluten free guests without any swaps needed.

What’s the difference between this and Italian bean salad?

Italian white bean salad (fagioli) usually skips the feta and olives and leans on olive oil, garlic, and fresh herbs alone, sometimes with tuna. This Mediterranean version adds feta, kalamata olives, and cucumber for a saltier, brighter mix closer to a Greek salad built around beans instead of lettuce.

More from the kitchen

• our One-Pan Mediterranean Chicken with Lemon and Olives
• this One-Pan Greek Chicken and Rice Bake with Feta and Lemon
• One-Pot Creamy Lemon Orzo with Feta, Spinach and Dill