White Bean Salad
Equipment
- 1 Mason jar
- 1 large bowl
- 1 Chef's knife
- 1 cutting board
Ingredients
For the Mediterranean Salad Dressing
For the Cannellini Bean Salad
- 45 oz canned cannellini beans , drained and rinsed - You can also use Great Northern beans, Navy beans, or Baby Lima beans. (OR 3 15-ounce cans)
- ½ cup Kalamata olives Black or green olives make delicious additions as well!
- 1 English cucumber chopped - Persian (mini) cucumbers are another option.
- 1 cup cherry tomatoes halved - Or grape tomatoes. Roma tomatoes will work, but just note they contain more water than cherry tomatoes.
- ½ cup pepperoncini thinly sliced - Omit the pepperoncini if you are sensitive to spice.
- ½ small red onion thinly sliced - If you don’t have red onion, add shallots or spring onions for a similar flavor.
- ¼ cup fresh parsley minced - Flat-leaf or curly parsley. You can also add fresh basil.
- 4 oz feta cheese Another salty and crumbly cheese variety you can try is cotija cheese.
Instructions
- PREPARE THE VINAIGRETTE: In a Mason jar, shake all ingredients for the Mediterranean dressing until fully emulsified. Store it in the fridge for up to a week, making sure to let it come to room temp and shake again before using.
- PREPARE THE SALAD: In a large salad bowl, combine all the ingredients for the salad and then drizzle the dressing over the salad and gently toss everything together. NOTE: Make sure to use just enough of the salad dressing (about 3-4 tablespoons) to coat the beans and veggies without making them soggy.
Recipe Notes
- Fridge: Transfer the dressed salad to an airtight container with a tight-fitting lid. For salads like this, glass containers always preserve the flavors a little better. It will last up to 3-5 days in the fridge.
- Freezer: I don’t recommend freezing this recipe as it won’t hold up well once thawed.
- Make in advance: This recipe is perfect for meal prep because I find the flavors meld together after it sits for a few hours or overnight. If you’re planning to make it ahead of time, it’s best to leave the tomatoes and parsley out until right before serving.
Nutrition
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