Mediterranean White Bean Salad

Cannellini beans tossed with cucumber, tomatoes, feta, and olives in a lemon-oregano dressing — a healthy, no-cook side.

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Prep Time 15

Cook Time 15

Servings: 6

Course: Salad, Side Dish, Snack

Cuisine: Mediterranean

Calories: 220

2 cans cannellini beans, drained and rinsed

1 cucumber, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/2 cup crumbled feta cheese

1/2 cup Kalamata olives, pitted and halved

1/4 cup fresh parsley, chopped

1/4 cup olive oil

3 tbsp lemon juice

1 tsp dried oregano

1 clove garlic, minced

salt and pepper, to taste

Step 1: Combine beans, cucumber, tomatoes, onion, feta, olives, and parsley in a large bowl.

Step 2: Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.

Step 3: Pour the dressing over the salad and toss gently.

Step 4: Let sit for 10 minutes before serving, or serve immediately.

Tip: Letting it sit allows the lemon dressing to soak into the beans.

This Mediterranean white bean salad tastes even better the next day, once the beans have had time to absorb the lemon-oregano dressing.