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Easy White Bean Salad with Herbs and Lemon Recipe

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  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

A fresh and vibrant Easy White Bean Salad combining creamy cannellini beans with crisp cucumber, juicy tomatoes, fresh herbs, and a zesty lemon dressing enhanced by Middle Eastern spices. Perfect as a light lunch or a flavorful side dish, this salad is quick to assemble and can be made in just 15 minutes.

Ingredients

Main Ingredients

  • 2 cans white beans (cannellini), drained and rinsed well
  • 1 English cucumber, diced
  • 10 oz grape or cherry tomatoes, halved
  • 4 green onions, chopped
  • 1 cup chopped fresh parsley
  • 15 to 20 mint leaves, chopped
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste

Spices and Dressing

  • 1 tsp Za’atar
  • ½ tsp Sumac
  • ½ tsp Aleppo pepper
  • 2 to 3 tablespoons extra virgin olive oil (Early Harvest EVOO recommended)

Optional

  • Feta cheese, to taste

Instructions

  1. Combine Vegetables and Beans: In a large mixing bowl, add the drained and rinsed white beans, diced English cucumber, halved grape or cherry tomatoes, chopped green onions, fresh parsley, and chopped mint leaves. This creates the fresh base of the salad.
  2. Add Seasoning: Sprinkle the lemon zest over the salad. Season with salt and pepper according to your preference. Then add the za’atar, sumac, and Aleppo pepper to introduce aromatic and slightly tangy Middle Eastern flavors.
  3. Dress and Toss: Finish the salad by squeezing the lemon juice over the mixture and drizzling with 2 to 3 tablespoons of extra virgin olive oil. Toss the salad thoroughly to combine all ingredients and flavors evenly.
  4. Adjust and Serve: Taste the salad and adjust seasoning if needed. If desired, sprinkle crumbled feta cheese on top for a creamy and salty contrast. For best flavor, allow the salad to sit for about 30 minutes before serving to let the dressing absorb fully into the ingredients.

Notes

  • Letting the salad rest for 30 minutes before serving enhances the flavors as the beans and vegetables absorb the dressing and spices.
  • You can substitute or omit the feta cheese for a dairy-free option.
  • If za’atar, sumac, and Aleppo pepper are unavailable, you can use a combination of dried oregano, paprika, and a pinch of cayenne as alternatives.
  • This salad can be prepared ahead and stored in the refrigerator for up to 24 hours, making it ideal for meal prep or picnics.

Find it online: https://meallora.com/easy-white-bean-salad-with-herbs-and-lemon-recipe/