Bright, fresh, and flavorful, this Mediterranean Bean Salad is one that I can't stop taking bites out of every time I make it. Made with creamy white beans, tangy artichokes, and cherry tomatoes all tossed in a smashed feta and herb dressing.
Why You'll Love this Mediterranean Bean Salad:
- Naturally Gluten-Free & Vegetarian. And can be made dairy-free with a few simple swaps.
- Ready in just 20 minutes. Using a canned beans and artichokes makes this recipe super quick and easy to make.
- A Feel Good Recipe. Loaded with fiber, vegetarian protein, and healthy fats.
Key Ingredients:
- White Beans: The creamy base of this recipe, that also adds plant-based protein. For this recipe I used butter beans for their large size and extra creaminess, but any white beans will work!
- The Veggies: Canned artichoke hearts, sliced cherry tomatoes, and diced red onion.
- Smashed Feta & Herb Dressing: A simple yet flavorful blend of feta cheese, parsley, red wine vinegar, olive oil, and garlic.
Dietary Swaps:
- This recipe is naturally gluten-free and vegetarian.
- Dairy-Free/Vegan: Omit the feta cheese or swap it for a dairy-free alternative. I love the VioLife Just Like Feta. The texture is a little softer, but the taste really is just life feta.
Recipe Variations:
- With Garbanzo Beans: Swap the white beans for canned garbanzo beans or chickpeas for a heartier texture.
- Add Greens: Such as baby spinach, arugula, kale, or chopped romaine lettuce.
- Add Tuna: Flaky canned tuna works so well with Mediterranean flavors! Just open, drain, and add it right in.
- More Mediterranean-Inspired Mix-Ins: Sliced olives, sliced roasted red peppers, sun-dried tomatoes, cucumbers (pat well if using), capers, pine nuts, marinated mushrooms, or pepperoncini are all great additions.
How to Make Mediterranean Bean Salad:
- Make the Dressing: Whisk olive oil, vinegar, garlic, and salt. Mash in feta, stir in parsley, and season with pepper.
- Rinse the Beans: Drain and rinse canned white beans. Let them drain well.
- Mix the Salad: In a large bowl, combine beans, tomatoes, red onion, artichokes, and feta.
- Toss with Dressing: Pour dressing over salad and gently mix to coat.
- Chill or Serve: Enjoy right away or refrigerate.
Tips & Notes:
- Use a colander to rinse and drain the beans. This helps get rid of any extra canning residue and moisture.
- Use fresh chopped parsley for the dressing. Subbing dried is not recommended for this recipe.
Storage:
- Store leftovers in an airtight container in the fridge for 3-4 days.
- If salad begins to look a bit dry, stir in a small drizzle of extra olive oil.
What to Serve with Mediterranean Bean Salad:
This recipe is great as part of a full Mediterranean spread. Here are a few ideas.
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
- Tuna Olive Pasta
- Greek Yogurt Dip with Olives
- Chickpea Cucumber Feta Salad
FAQ:
Can I use dried beans instead of canned?
Yes! Soak about 1 ½ cups of the dried white beans in water overnight. Cook until tender, usually about 45-60 minutes. Drain and let cool before mixing with the other ingredients.
What kind of beans should I use?
I used butter beans (lime beans) for this recipe because I like their large size and extra creamy texture, but you can use any kind of white bean such as cannellini or even garbanzo beans.
More Salad Recipes You Will Love:
- Creamy Roasted Vegetable Orzo Chickpea Salad
- Crunchy Romaine Salad
- White Bean & Couscous Tabbouleh Salad
- Easy Asparagus and White Bean Salad with Pesto & Parmesan
- Easy Chopped Greek Salad with Feta and Chickpeas
Recipe
Mediterranean White Bean Salad
Made with creamy white beans, tangy artichokes, and cherry tomatoes all tossed in a smashed feta and herb dressing.
Ingredients
- 30 oz canned white beans drained and rinsed; I used butter beans
- 1 ½ cups canned artichoke hearts roughly chopped
- 1 cup cherry or grape tomatoes halved
- ⅓-½ cup crumbled feta cheese
- ¼ cup red onion diced
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2-4 cloves garlic pressed or finely minced
- 2 tablespoons crumbled feta cheese
- ¼-⅓ cup fresh flat-leaf parsley finely chopped
- Kosher salt to taste
- Fresh cracked black pepper to taste
Instructions
- In a small bowl, whisk together olive oil, red wine vinegar, garlic, and salt. Stir in feta and mash slightly with the back of a spoon. Add parsley, season with pepper, and mix well. Set aside.
- Drain and rinse canned beans thoroughly. Let them drain for a few minutes in a colander before transferring to a large mixing bowl.
- Add chopped artichokes, halved tomatoes, diced red onion, and crumbled feta to the beans. Gently toss to combine.
- Pour dressing over the salad and mix gently. Serve immediately or refrigerate for a few hours to let the flavors meld.
Notes
- Use a colander to rinse and drain the beans. This helps get rid of any extra canning residue and moisture.
- Use fresh chopped parsley for the dressing. Subbing dried is not recommended for this recipe.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Nutrition information is an estimate only.
Nutrition
Calories: 280kcalCarbohydrates: 25gProtein: 10gFat: 16gSaturated Fat: 4gCholesterol: 15mgSodium: 400mgFiber: 7gSugar: 2g
Tried this recipe?Let me know how it was!
Tried This Mediterranean White Bean Salad? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this ultra-flavorful, easy bean salad. Enjoy, and happy cooking! Follow me on Instagram and Subscribe to my newsletter more delicious recipes, travel inspiration, and behind-the-scenes content.
Must Love Garlic says
Super duper easy to make and absolutely delicious!