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!