Mediterranean White Bean Salad with Feta Dressing

Mediterranean White Bean Salad, a fresh & flavorful side dish made with butter beans, artichokes, cherry tomatoes, and red onions all tossed in an herby feta dressing. This recipe makes a great quick lunch or healthy side dish for family dinners and summer BBQ’s.

Why You’ll Love it:

• Healthy– this salad has a high nutritional value due to the tomatoes, beans, and olive oil- full of heart healthy fats & protein.
• Fresh & Colorful
• Easy to Make– and made with only easy to find ingredients.
• Gluten Free & Vegetarian

Ingredient Notes:

• Beans– when choosing a bean for this recipe, choose something sturdy so that they don’t squish when stirred with the other ingredients. I chose Butter Beans but something like Cannellini Beans (white kidney beans) or Garbanzo Beans are also great options.
• Tomatoes– when choosing a tomato, sliced cherry tomatoes, grape tomatoes, or chopped Roma tomatoes all work for this recipe.
• Artichoke Hearts– give a wonderful acidity and brightness to the salad. For ease, use canned artichoke hearts.

Find the full list of ingredients in the recipe card below.

Substitutions & Variations:

• Optional Additions: kalamata olives, cucumbers, or roasted red peppers.
• Adding Protein: diced grilled chicken or sliced gyro meat.
• Gluten Free: this salad is naturally gluten free, and is wonderful when served with gluten-free crackers. My favorite are Milton’s Gluten-Free Baked Crackers. (Not sponsored, just really tasty)

Tips & Recipe Notes:

• Mediterranean White Bean Salad can be served with crisp crackers, on avocado toast, on a bed of lettuce, or as is.
• If using canned beans, be sure to rinse the beans and drain well using a colander before adding to salad.
• This salad holds up well in the refrigerator and is even better the next day. It’s normal for the oil in the dressing to solidify some from the cold. If this happens, set the container on the counter for a few minutes or microwave for a few seconds, stir and enjoy.

Can I use Dried Beans?

Yes! Many dried beans require a water soak before cooking. This aids in digestion and helps them cook faster. If using dried beans, add to a bowl and cover with water. Leave bowl on counter for 8 hours or overnight. Once soaked, drain beans, add to soup pot, cover with fresh water, and boil until tender.

More Salad Recipes You Will Love:

• Portillo’s Chopped Salad
• Roasted Broccoli, Butternut Squash & White Bean Salad
• Grilled Sweet Pepper Panzanella Salad with Whipped Feta
• Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
• White Bean & Couscous Tabbouleh Salad

If you try this recipe, please leave a star rating and review in the recipe card below! Your feedback is incredibly valuable. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

Mediterranean White Bean Salad with Feta & Herb Dressing

Mediterranean White Bean Salad, a fresh & flavorful side dish made with butter beans, artichokes, cherry tomatoes, and red onions all tossed in an herby feta dressing. This recipe makes a great quick lunch or healthy side dish for family dinners and summer BBQ's.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Cuisine Greek

Servings 4

Calories 353 kcal

Ingredients

  

1x2x3x

• 30 oz canned butter beans drained & rinsed
• 1 1/2 cups canned artichoke hearts roughly chopped
• 1 cup cherry or grape tomatoes sliced in half
• 1/3-1/2 cup crumbled feta cheese
• 1/4 cup red onion diced

For Dressing:

• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 2-4 cloves garlic pressed or finely minced
• 2 tbsp crumbled feta cheese
• 1/4-1/3 cup fresh flat leaf parsley finely chopped
• kosher salt to taste
• fresh cracked pepper to taste

Instructions

 

• Mix Dressing: in a small mixing bowl, whisk together olive oil, red wine vinegar, garlic, and kosher salt. Add feta cheese crumbles and use back of spoon or fork to mash feta into dressing. Add chopped parsley, salt, and pepper and mix well. Set aside.
• Rinse Beans: if using canned beans, pour beans into a colander, and rinse well. Allow to drain for a few minutes before adding to a large mixing bowl.
• Mix & Serve: add sliced tomatoes, diced red onion, chopped artichokes, and crumbled feta to mixing bowl with beans. Gently mix to combine. Pour dressing over vegetables and gently mix again. Serve immediately or refrigerate to chill and let flavors marry.

Notes

• Beans– when choosing a bean for this recipe, choose something sturdy so that they don’t squish when stirred with the other ingredients. I chose Butter Beans but something like White Kidney Beans or Garbanzo Beans are also a great option.
• Dried Beans can be used. See notes above.
• Optional Additions: kalamata olives, cucumbers, or roasted red peppers.
• Adding Protein: diced grilled chicken or sliced gyro meat.
• Mediterranean Bean Salad can be served with crisp crackers, on avocado toast, on a bed of lettuce, or as is.
• This salad holds up well in the refrigerator and is even better the next day. It’s normal for the oil in the dressing to solidify some from the cold. If this happens, set the container on the counter for a few minutes or microwave for a few seconds, stir and enjoy.
• Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.

Nutrition

Calories: 353kcalCarbohydrates: 41.2gProtein: 14.6gFat: 16.7gSaturated Fat: 3.9gCholesterol: 6.3mgFiber: 13.8gSugar: 4g

Keyword mediterranean white bean salad

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