This quick white bean salad is bursting with Mediterranean flavor! It’s great for a fast lunch or an easy side dish.
We’re always on the hunt for quick and easy lunch ideas over here. Here’s our newest recipe you can mix up in minutes: White Bean Salad! It’s bursting with Mediterranean flavor from simple ingredients: bell pepper brings a crunch, parsley an herbaceous bite, and red wine vinegar brings a zing of acidity. Top with a sprinkle of feta, and it’s irresistibly tasty with minimal effort. We often lean on bean recipes for healthy lunches, and this simple mix hits it out of the park for us. It also does double duty as an easy side dish!
Make a double batch for a party
Want to make this white bean salad for a party? The quantity in the recipe below makes enough for 2 large lunch servings or 4 small servings as a side dish. We kept it this size because we eat it primarily as a lunch salad: and it’s easy to double.
Making it for a party or entertaining? Make a double batch! You’ll want to use the larger quantity of oil and vinegar for the party size, which will be 2 tablespoons each oil and vinegar. Click the 2x button in the recipe below.
This white bean salad recipe is…
Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta cheese.
Ingredients
- 1 can navy beans* (or cannellini beans)
- ½ cup diced red bell pepper (or substitute sliced ripe cherry tomatoes, when in season)
- 1 tablespoon finely chopped red onion or shallot
- 2 tablespoons finely chopped parsley (or green onion top or other herbs)
- 1/2 to 1 tablespoon olive oil
- 1/2 to 1 tablespoon red wine vinegar
- ½ tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- Fresh ground black pepper
- 2 tablespoons feta cheese (omit for vegan)
Instructions
- Drain and rinse the beans.
- Dice the bell pepper. Mince the red onion, and chop the parsley.
- In a bowl, mix together all ingredients (if you’re eating right away, use the ½ tablespoon oil and vinegar; if making to refrigerate or for a party where it will sit out, use 1 tablespoon). Taste and add additional salt if desired. Saves up to 3 days refrigerated; taste and add additional salt, olive oil and vinegar after storage.