Cannellini Bean Salad
This cannellini bean salad is ready in 10 minutes and full of flavor with fresh herbs and feta! It’s a Mediterranean-inspired quick and healthy lunch or side dish.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 large or 4 small 1x
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet, Vegan, Vegetarian
Ingredients
- 15-ounce can cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, sliced, or 1 ripe tomato, diced
- 1 garlic clove, grated
- ¼ cup mint leaves, chopped (or Italian parsley, which stays green for storage)
- ¼ cup basil leaves, chopped (optional, or dill)
- ½ teaspoon sumac (see Notes)
- ½ teaspoon kosher salt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ cup pickled red onions
- ¼ cup crumbled feta cheese (optional but recommended; see Notes)
Instructions
- Prep the produce: Prep the fresh ingredients as noted in the ingredient list.
- Mix the salad: In a medium bowl, stir together the beans, tomatoes, garlic, mint, basil, sumac, kosher salt, lemon juice, and olive oil until everything is evenly coated.
- Finish and serve: Top with the pickled red onions and crumbled feta. Taste and add more salt or lemon juice if desired. Serve immediately, or refrigerate until ready to serve. Leftovers store 3 to 4 days refrigerated.
Notes
For vegan: Omit the feta and add a few pinches salt to taste, or use a dairy-free feta-style cheese.
For a main dish: Double the recipe and serve over baby arugula with rice or farro, or spoon it onto toasted artisan or sourdough bread spread with cottage cheese or whipped ricotta. Or serve with chicken thighs or grilled shrimp.
For extra crunch: Add ½ diced English cucumber or a thinly sliced celery rib.
For a different bean: Swap in butter beans, chickpeas, or a can of mixed beans.
Sumac swap: Sumac is a spice used in Mediterranean and Middle Eastern cooking and well worth finding for this recipe! If you don’t have it, substitute the zest of ½ lemon.
Make ahead: The salad can be mixed up to a day in advance; stir in the herbs just before serving so the herbs stay vibrant.
Find it online: https://www.acouplecooks.com/cannellini-bean-salad/