Cypriot White Bean Salad with Lemon and Herbs

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Cypriot white bean and herb salad is a cold salad made from canned white beans, chopped cucumber, tomato and a big handful of fresh dill, mint and parsley, all tossed in lemon juice and olive oil. It tastes bright and a little tangy, with the beans staying soft and the herbs keeping everything fresh.

I make this when I want something on the table fast and don’t want to turn on the stove. It’s the kind of salad you find on tables around Cyprus and Greece, usually built from whatever beans and herbs are on hand.

The dressing does most of the work here. Lemon juice, good olive oil, a little garlic and dried oregano turn plain canned beans into something you’d actually want to eat cold from the fridge.

One thing to watch: if you skip rinsing the beans well, the salad turns cloudy and a bit gluey. Give them a good rinse under cold water and shake off the extra liquid before they go in the bowl.

Why You’ll Love This Recipe

• Takes 15 minutes of hands-on work, no stove needed
• Holds up well in the fridge for meal prep
• Naturally gluten free and easy to make dairy free
• Uses pantry beans and whatever fresh herbs you have

Ingredient Notes

• canned white beans: Cannellini or gigantes both work. Rinse them well under cold water so the dressing doesn’t turn cloudy.
• red onion: Soaking the sliced onion in cold water for 5 minutes takes the sharp bite off before it goes in the salad.
• fresh dill: This is the herb that makes the salad taste Cypriot. Don’t swap it for dried, the flavor is too different.
• feta cheese: Feta is salty, so taste the salad before adding extra salt. Leave it out or use a dairy-free feta for a dairy-free version.
• kalamata olives: Any brined black olive works if you don’t have kalamata on hand.
• extra virgin olive oil: Use a olive oil you’d be happy to drink from a spoon, since it’s most of the dressing flavor.

Cypriot White Bean Salad with Lemon and Herbs

A no-cook Cypriot salad of white beans, cucumber, tomato, olives, feta and fresh herbs in a lemon-olive oil dressing.

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Prep Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 268

Ingredients Method Notes

Ingredients

  

Salad

• 2 cans canned white beans (cannellini) (400 g each); drained and rinsed well, about 480 g drained
• 1/2 red onion medium (about 50 g); thinly sliced
• 1 cup English cucumber (120 g); diced
• 1 cup cherry tomatoes (150 g); halved
• 1/3 cup kalamata olives (50 g); pitted
• 100 g feta cheese crumbled
• 3 tbsp fresh dill chopped
• 3 tbsp fresh flat-leaf parsley chopped
• 2 tbsp fresh mint leaves chopped

Dressing

• 1/4 cup extra virgin olive oil (60 ml)
• 3 tbsp fresh lemon juice
• 1 tsp red wine vinegar
• 1 clove garlic minced
• 1/2 tsp dried oregano
• salt and black pepper to taste

Method

 

Prep the beans and vegetables

1. Drain the canned beans in a colander and rinse under cold water until it runs clear. Shake off the extra water and tip the beans into a mixing bowl.
2. Put the sliced red onion in a small bowl of cold water for 5 minutes to soften its bite, then drain.
3. Add the onion, cucumber, cherry tomatoes and olives to the bowl with the beans.

Make the dressing and finish the salad

1. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic and dried oregano until combined.
2. Pour the dressing over the bean mixture and toss gently until everything is coated.
3. Add the chopped dill, parsley and mint, and toss again.
4. Let the salad sit at room temperature for 10 minutes so the flavors blend.
5. Scatter the crumbled feta over the top just before serving. Taste and adjust salt and pepper, keeping in mind the feta and olives are already salty.

Notes

• Rinse canned beans until the water runs clear before mixing.
• Soak sliced red onion in cold water for 5 minutes to soften the bite.
• Let the salad rest 10 minutes before serving for the dressing to soak in.
• Add feta just before serving so it stays firm, not mushy.
• Taste before salting, feta and olives already bring plenty of salt.

Tips for Success

• Rinse the canned beans under cold water until the water runs clear, not cloudy.
• Soak the sliced red onion in cold water for 5 minutes to soften its bite.
• Let the tossed salad sit for 10 minutes before serving so the flavors blend.
• Add the feta right before serving so it doesn’t turn mushy in the dressing.
• Taste the salad before adding salt, since both the feta and olives are already salty.

Variations

• Swap the white beans for black-eyed peas for a version closer to the Cypriot louvi salad.
• Add a small can of tuna for a heartier lunch that still stays cold and quick.
• Leave out the feta and add extra olives for a dairy-free version with the same salty edge.

Storage and Reheating

Cypriot white bean and herb salad keeps well in a sealed container in the fridge for 3 to 4 days. The beans soak up more of the lemon dressing over time, so the flavor actually gets better on day two.

This is a cold salad, so there’s no reheating step here. If you’re making it ahead, keep the fresh herbs and feta in a separate small container and stir them in right before serving so they stay bright and don’t go limp.

Serving Suggestions

I like to serve this salad next to seared halloumi grain bowls or grilled fish, with warm pita on the side for scooping up the dressing. It also works as a light lunch on its own with a piece of crusty bread.

For a bigger spread, put it out with smoky roasted carrot hummus, olives and a plate of grilled vegetables. It holds up fine at room temperature for an hour or two, so it’s an easy dish to bring to a potluck or picnic.

FAQ

Why is my Cypriot white bean salad watery?

It’s usually the tomatoes or unrinsed beans. Cherry tomatoes release juice as they sit, and canned beans carry starchy liquid that thins out the dressing if you skip rinsing. Rinse the beans well, salt the tomatoes lightly and let them drain a few minutes before mixing everything together.

Can I use black-eyed peas instead of white beans in this recipe?

Yes, black-eyed peas work well and actually get you closer to the classic Cypriot louvi salad. Use the same amount, about 480 g drained, and rinse them the same way. The texture is a bit firmer than cannellini beans but the dressing and herbs work just as well.

How long does this white bean and herb salad keep in the fridge?

It keeps for 3 to 4 days in a sealed container in the fridge. The beans absorb more of the lemon dressing as they sit, so the flavor actually improves by the second day. Add the fresh herbs and feta closer to serving time if you’re prepping it ahead.

What goes well with Cypriot white bean and herb salad?

Grilled halloumi, baked cod with lemon and capers, or warm pita bread all pair well with this salad. It also sits nicely on a mezze table next to hummus and olives. For a full meal, add a piece of crusty bread and call it lunch.

Is this white bean salad gluten free?

Yes, every ingredient in this salad is naturally gluten free, including the canned beans, herbs, olives and feta. Just double check your canned beans don’t list any gluten-containing additives, since brands vary. Serve it with gluten-free bread or crackers if you’re serving a mixed group.

Is this the same as a Greek gigantes bean salad?

It’s related but not identical. Greek gigantes salad usually uses large baked or braised beans, while this Cypriot-style version uses plain canned white beans tossed cold with lemon, olive oil and fresh herbs. Both lean on similar flavors, but this one skips any cooking step.

More from the kitchen

• our Greek Chicken Soup with Lemon and Egg (Avgolemono)
• Grilled Cypriot Pork Souvlaki with Lemon and Oregano
• Bright Lemon Herb Rice, Simple Mediterranean Style recipe
• our Pan-Seared Halloumi Grain Bowls with Lemon Herb Dressing