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Overhead view of Cypriot white bean salad with feta, olives and cucumber in a ceramic bowl on a linen cloth

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
Total Time 25 minutes
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.