Looking for a quick, nutritious, and flavorful dish that works as a main or a side? This Greek White Bean Salad checks all the boxes. It’s packed with plant-based protein, fiber, healthy fats, and anti-inflammatory ingredients. Perfect for meal prep, summer gatherings, or a light weeknight dinner.
Nutritional Benefits
This salad is loaded with nutrient-dense, Mediterranean-style ingredients that support overall health and naturally fight inflammation.
This Greek White Bean Salad is brimming with health-boosting ingredients: cannellini beans provide plant-based protein, iron, fiber, and phytonutrients to support energy, digestion, and lower inflammation; cucumbers and tomatoes hydrate while delivering antioxidants like vitamin C, lycopene, and quercetin; olives and extra virgin olive oil supply heart-healthy monounsaturated fats, oleic acid, and powerful anti-inflammatory compounds; and fresh additions like red onion, parsley, oregano, and lemon contribute vitamin C, polyphenols, and detoxifying antioxidants that combat oxidative stress and strengthen immunity.
Together, these ingredients make a powerhouse dish rich in vitamins, minerals, and healthy fats.
Perfect for Meal Prep
This salad keeps well in the refrigerator for up to 5 days, making it an excellent option for meal prep. Store it in an airtight container, and the flavors will continue to deepen as it sits. Just give it a gentle stir before serving.
What to Pair it With
- As a main dish: Serve with warm pita bread or whole-grain crackers, or add quinoa for additional protein and fiber.
- As a side: Pair with grilled chicken, salmon patties, shrimp or turkey burgers for a Mediterranean-inspired meal.
- As a light lunch: Enjoy over a bed of arugula or spinach for an extra dose of greens.
Greek White Bean Salad
Ingredients
- 2 cans, 15 oz each cannellini beans, rinsed and drained
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup fresh parsley, chopped
- 2 tsp dried oregano
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (1 large lemon)
- 1 tbsp white balsamic vinegar or red wine vinegar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- In a large mixing bowl, combine cannellini beans, cucumber, cherry tomatoes, red onion, olives, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, white balsamic vinegar, oregano, salt, and black pepper.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.