Greek White Bean Salad
This Greek White Bean Salad is a quick, fresh, and flavorful dish that comes together in just 15 minutes. Packed with protein-rich beans, crisp veggies, and a zesty lemon-oregano dressing, it’s a healthy and delicious option for an easy lunch, side dish, or meal prep favorite.
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.