white bean salad

Simple white bean salad loaded with bright Mediterranean flavors! Canned beans, chopped veggies, and fresh herbs tossed together in one big bowl. No fancy dressing here, a squeeze of lemon juice and extra virgin olive oil is all you need. Prepare it ahead for best flavor (see notes).

Easy White Bean Salad

white beans (cannellini), drained and rinsed well

cucumber,

oz grape or cherry tomatoes, halved

green onions, chopped

parsley

mint leaves, chopped

lemon,

Salt and pepper

Extra virgin olive oil (I used Early Harvest EVOO)

cheese,

Add white beans, cucumbers, tomatoes, green onions, parsley and mint to a large mixing bowl.

Add lemon zest. Season with salt and pepper, then add za’atar, sumac and Aleppo pepper.

Finish with lemon juice and a generous drizzle of extra virgin olive oil (2 to 3 tablespoons).Give the salad a good toss to combine. Taste and adjust seasoning. Add feta cheese, if you like. (For best flavor, let the salad sit in the dressing for 30 minutes or so before serving. See notes).

LOVE that this features both lentils and white beans! I always have both on hand and this salad is just so fresh and pretty!

What a great salad! Flavorful and filling for sure.

Love all your tips. This turned out fantastic!!

I love the mix of flavors and textures in this salad! It just gets better as it sits!

Love` this - so pretty to look at and really yummy .  Where did you get that beautiful dish?

This looks so good, and I love the cumin and paprika in it! Such good flavors!

I've only recently started getting into bean based salads. What I like is that I find that it doesn't take a lot for me to feel satisfied which is great. This one has the added bonus of shrimp which I could eat forever and never have too much. Looking forward to adding this salad to my rotation!

Easy quick and spot on for taste.  I am adding this to my monthly repeat list.

This salad is amazing.  So tasty and refreshing.    Thank you for the recipe ?

After reading this recipe, I made a trip into Vancouver to buy the listed spices, because I knew I wanted to make it.  We all loved it &amp; it will become a family favourite, especially in the summer when fresh organic produce is readily available.
These spices were new to me but now I will search out other ways to use them.  Highly recommend this salad for a meatless meal.  I served it with green olive foccacia from a local gourmet bakery.

https://www.youtube.com/watch?v=bl17M-aMNuo

Easy Mediterranean white bean salad made with canned beans, chopped veggies, and fresh herbs toss together in one bowl.

👉 FULL RECIPE: http://bit.ly/TMD-White-Bean-Salad
👉 SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe
👉 ZA'ATAR: http://bit.ly/TMD-Zaatar
👉 SUMAC: http://bit.ly/TMD-Sumac
👉 ALEPPO STYLE-PEPPER: http://bit.ly/TMD-Aleppo-Pepper
👉 GREEK OLIVE OIL: http://bit.ly/Early-Harvest-EVOO

INGREDIENTS:

🔹 2 cans white beans (cannellini), drained and rinsed well
🔹 1 English cucumber, diced
🔹 10 oz grape or cherry tomatoes, halved
🔹 4 green onions, chopped
🔹 1 cup chopped fresh parsley
🔹 15 to 20 mint leaves, chopped
🔹 1 lemon, zested and juiced
🔹 Salt and pepper
🔹 1 tsp za’atar, more if you like
🔹 ½ tsp each sumac and Aleppo pepper
🔹 Extra virgin olive oil (Early Harvest)
🔹 Feta cheese, optional

Easy White Bean Salad by The Mediterranean Dish

Recipe video above. Think Tabbouleh -- but with the bulgur switched for white beans to make a more substantial salad that&#039;s an excellent starch + veg side dish, or light meal for warm days! It&#039;s fresh, lemony, herby, totally delicious and good for you.To add protein, top with grilled chicken or fish, hot smoked trout or even a can of tuna / other fish.Serves 8 - 10 as a side, 4 - 5 as a meal. Keeps for 3 days.

Tabbouleh White Bean Salad

/ 24 oz (2 cans) white beans

tomatoes (, cut into 1.25cm / 1/2" pieces)

cucumbers ((or 1 1/2 long English/Telegraph cucumbers),

red onion (, finely chopped)

parsley (, roughly chopped (1 large bunch))

mint (, roughly chopped)

lemon juice

tbsp extra virgin olive oil

garlic garlic

Dijon mustard ((Note 2))

tsp black pepper

Place Dressing ingredients in a jar and shake well to combine.

Place Salad ingredients in a big bowl. Drizzle over most of the Dressing, toss well.

Transfer to serving bowl. Serve!

Here is an easy White Bean Tuna Salad with Artichoke Hearts recipe, that requires mostly pantry items. It&#x27;s quick, delicious, nutritious and filling.

White Bean Tuna Salad with Artichoke Hearts

Olive Oil Mediterranean Tuna

Cups Cannelini Beans

8-10 Marinated Artichoke Hearts

tbsp Rice Wine Vinegar

tbsp Chopped Shallot

tbsp Fresh Dill

tbsp Rinsed Capers

tbsp Extra Virgin Olive Oil

Lemon

tsp Dried Oregano

Salt

tsp Freshly Ground Pepper

Red Cabbage

In a small bowl combine shallot, with olive...

In a small bowl combine shallot, with olive oil, lemon juice, rice wine vinegar, salt, pepper and oregano. Miss well and set aside.

In a large shallow serving bowl, add beans,...

In a large shallow serving bowl, add beans, break up tuna, add artichokes, capers and toss with dressing.

Top with sliced cabbage and chopped dill. Serve...

Top with sliced cabbage and chopped dill. Serve right away.

Refrigerate any leftovers for up to 3 days.

https://www.youtube.com/watch?v=dX5lJqJKePQ

A quick mostly pantry ingredient-based salad that's easy and delicious. 
For full recipe visit: https://calmeats.com/white-bean-tuna-salad-with-artichoke-hearts/

Tuna White Bean Salad with Artichoke Hearts

This white bean salad is light, refreshing and comes together quickly for meal prep. It&#039;s made with simple pantry ingredients and tossed in a lemon dressing

White Bean Salad

white beans (drained and rinsed)

cherry tomatoes (halved)

red onion

cilantro

olive oil

garlic (pressed)

Salt & pepper

In a medium bowl, place the prepared white beans, tomatoes, onions, parsley and cilantro.

In a small bowl or jar, whisk together the dressing ingredients.

When ready to serve, pour the dressing over the salad and gently toss to combine.

Made with simple, whole ingredients and topped with a homemade Dijon mustard and aleppo pepper dressing, this Mediterranean White Bean and Sardine Salad is a quick and easy lunch. Serve with crusty bread for a satisfying meal any day.

Mediterranean White Bean and Sardine Salad

white beans

sardines

cherry tomatoes ((halved))

green onions ((chopped))

jalapenos

Dijon mustard

lime

garlic

sumac

Aleppo pepper flakes

To make the dressing, combine the mustard, lime zest and juice, garlic, sumac, and Aleppo, and a good dash of kosher salt and black pepper in a small mixing bowl. Whisk, and while whisking vigorously, drizzle in 1/3 cup extra virgin olive oil, until emulsified.

In a large bowl, combine the beans, sardines, tomatoes, onions, jalapenos, and parsley. Toss gently to combine.

Pour the dressing over the salad and toss to combine. Taste and adjust seasoning to your liking.

This lemony bean salad has creamy white beans, salty prosciutto, parmesan cheese, peppery arugula, and a punchy lemon dressing. Both canned beans and home cooked beans work beautifully in this salad.

Lemony White Bean Salad with Prosciutto

white beans, drained and rinsed or use 1 1/2 cups cooked beans

parlsey leaves, chopped

parmesan cheese

arugula

prosciutto

lemon (about 1/4 cup)

extra virgin olive oil

fine sea salt

black pepper

honey, optional

This salad is a recent find and an instant favorite for us! It’s quick to prepare, and absolutely delicious. We’ve made it every week for the past month! Perfect for the summer too

This is fantastic! I used a mesclun/arugula mix and cut the oil down by half.

This was excellent. can't wait to make again.

So yummy! The dressing is fantastic. Definitely don’t add the dressing too early to the salad - it will wilt those leaves. We made the dressing ahead of time and the beans absorbed so much flavor! Deeeeelish!

This simple Lemony White Bean Salad is an inexpensive, light, and fresh option for summer meals or your weekly meal prep.

Lemony White Bean Salad

olive oil (0.32)

Tbsp lemon juice (0.04)

Tbsp red wine vinegar (0.05)

Dijon mustard (0.06)

garlic, minced (0.08)

salt (0.01)

tsp black pepper (0.01)

Cannellini beans (1.78)

red onion, thinly sliced (0.08)

Tbsp chopped fresh parsley (0.10)

Make the vinaigrette first. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon, minced garlic, salt, and pepper.

Rinse and drain the cannellini beans. Thinly slice the red onion and roughly chop the parsley.

Place the beans, onions, and parsley in a bowl, then pour the vinaigrette over top. Stir to combine. Taste and adjust the salt or pepper to your liking.

Excellent! Easy, fresh, nutritious and so flavorful!! Made it for the second time in one week.

A tangy white bean salad with tomatoes, red onions and parsley. It is flavored with sumac and a simple salad dressing with olive oil and vinegar. So easy to make and ready in 15 minutes.

Piyaz Recipe - Turkish White Bean Salad

red onion, thinly sliced in half moon shape

salt

tomatoes,

¼ cup parsley, chopped

beans navy beans

olive oil (preferably extra virgin)

lemon, juiced

apple cider vinegar vinegar

hard boiled eggs, sliced

Put thin onion slices in a large bowl. Sprinkle sumac and salt over them. Massage with your hand for 10-20 seconds.

Add in chopped tomatoes, parsley and white beans.

To make the dressing, in a medium bowl, whisk together the olive oil, lemon juice, apple cider vinegar and salt. 

Pour the dressing over the salad and give it a stir.

Optionally, top with hard boiled egg slices, sprinkle salt and sumac over them and serve immediately. 

Love the addition of pickled onions. They are so good that I can add them on any salad! Thank you Zerrin!

Made this as a side dish for a party, didn't include the egg. It was so delicious!

This is the best Tuscan white bean salad with portobello mushrooms! The savory mushrooms and crispy prosciutto add another layer of flavor to the recipe.

PORTOBELLO MUSHROOMS WITH WHITE BEAN SALAD

portobello mushrooms

CUP grape tomatoes

TBSP finely chopped shallots

TSP fresh finely chopped cilantro

TSP chopped fresh basil

TSP finely chopped thyme, about 2 sprigs

garlic, 1/2 TSP crushed

TBSP extra virgin olive oil

TSP aged balsamic vinegar

TSP salt

TSP pepper

cannellini beans,

grated aged parmesan cheese

Remove the stems of the portobello mushrooms and remove the gills with a spoon. Then, remove any excess dirt. Make sure not to wash the mushrooms or get them wet.

Wash and dry the grape tomatoes. After that, slice them in half lengthwise.

Cut off the ends of the shallot. Then, finely chop part of it.

Remove the cilantro leaves from the stems and finely chop them. Then, finely chop the basil leaves. Remove the thyme leaves from the stems and finely chop them as well.

Add the olive oil, aged balsamic vinegar, salt, pepper, chopped thyme, crushed garlic, chopped basil, chopped cilantro, and chopped shallots to a large bowl. Thoroughly combine these ingredients in the bowl.

Place the portobello mushrooms in the bowl with the seasoning and thoroughly coat both sides of them. You can use your hands to spread the seasoning around. After that, place the coated mushrooms on a sheet pan with parchment paper.

Add the sliced tomatoes to the bowl with the seasoning and coat them. After that, add them to the sheet pan with the mushrooms. Also, make sure not to discard the bowl with the seasoning yet.

Separate the pieces of prosciutto and place them on the sheet pan next to the tomatoes. Then, roast the mushrooms, tomatoes, and prosciutto in the oven at 400 degrees F for 8-10 minutes. Once cooked, let the ingredients on the sheet pan slightly cool for about 10 minutes.

Make sure to rinse and drain the white beans. To the bowl with the remaining seasoning, add the white beans and roasted tomatoes. Crumble the prosciutto into tiny pieces and add it to the bowl. Optional: You can save some to sprinkle on top. Then, grate the parmesan cheese and add it to the bowl. Combine the ingredients.

Place the white bean salad into the portobello mushroom caps. Top with a dusting of parmesan cheese, and a pinch of basil, cilantro, and prosciutto. Enjoy!

This Cannellini White Bean Salad is incredibly delicious, made with tuna, fresh basil, and zingy lemon. It's light, fresh and ready in under 10 minutes, perfect for lunch or as a healthy side dish.

Tuna White Bean Salad

5.6 oz (160 grams) tuna (, in oil)

1.5 lbs (720 grams) cannellini beans ((2 cans))

basil

lemon

lemon juice (, freshly squeezed)

salt and pepper (to season)

Drain and rinse the cannellini beans and place in a large bowl then drain the tuna and add to the bowl.

Finely chop the red onion and add to the bowl with the cannellini beans and tuna. Grate the zest of 1 lemon over the tuna and beans then squeeze over the juice of half the lemon. Season with salt and pepper.

Finely chop the basil and add to the bowl along with 2-3 tbsp olive oil (add more if desired). Stir everything until combined. Enjoy.

https://www.youtube.com/watch?v=O08V5KHkxV0

Full Recipe: https://www.insidetherustickitchen.com/cannellini-bean-tuna-salad/

This Cannellini White Bean Salad is incredibly delicious, made with tuna, fresh basil, and zingy lemon. It’s light, fresh and ready in under 10 minutes, perfect for lunch or as a healthy side dish.

Tuna white bean salad

Mediterranean white bean salad is a delicious and easy to make vegetarian and gluten-free salad recipe. This easy bean salad has a unique medley of textures and flavors which everyone loves.

feta cheese cubes

tomato (chopped)

dill

olives

pepper

Mix all the ingredients of the dressing and keep aside.

In a large all the remaining ingredients. Pour the dressing, toss well. Check and adjust the seasoning. Enjoy!

This fresh and flavorful salad is brimming with chopped artichokes, hearty beans and veggies, all tossed with a tangy homemade vinaigrette.

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