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Overhead view of Mediterranean white bean salad in a ceramic bowl with feta cubes, olives, and diced cucumber visible.

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
Total Time 30 minutes
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.