Name: White Bean Salad
Prep time: 20 min
Total time: 20 min
Ingredients: (2) 15-ounce cans cannellini beans (drained and rinsed); 1 medium English cucumber (diced); 1 medium red bell pepper (seeded and diced); 1/2 cup chopped kalamata olives (or black olives); 1 pint cherry tomatoes (halved); 1/2 cup diced small red onion; 1/2 cup chopped flat leaf parsley; 15 fresh mint leaves (chopped); 3 tablespoons fresh lemon juice; 2 tablespoons olive oil; salt and pepper (to taste (I used 1 tsp salt)); 1 cup crumbled feta (I used dairy free feta crumbles)

This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette.

White Bean Salad

cannellini beans (drained and rinsed)

cucumber

red bell pepper

kalamata olives (or black olives)

cherry tomatoes (halved)

small red onion

flat leaf parsley

mint leaves (chopped)

lemon juice

olive oil

salt and pepper

feta (I used dairy free feta crumbles)

Add all ingredients to a large mixing bowl and toss to combine.

Taste; add more salt and pepper to taste, or more lemon juice.

For the best flavor, chill the salad in the refrigerator for 30 minutes before serving.

Easy to make, fresh, delicious! Would change nothing.

Delicious easy salad. Has become a family favorite. 
Thank you, Nora, for all your fabulous recipes. You are my go to for great nutritional vegan recipes.

Thanks, this was delicious!  Omitted the mint and used fresh basil. Added garlic powder.

Delicious salad that was served with Nora’s tomato bisque!  Perfect summer dinner!
We didn’t have cucumber so we substituted hearts of palm instead.

White Bean Salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 6

Ingredients

Instructions

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