Mediterranean White Bean Salad (Easy Marinated Cannellini Bean Salad)
This Mediterranean Cannellini Bean Salad is colorful, fresh and full of delicious Mediterranean flavors! Made using creamy cannellini beans, crisp red bell peppers, crunchy cucumber, red onions, sliced black olives, and umami-rich sun-dried tomatoes, this easy salad has everything you are looking for in a filling, wholesome and delightful salad that can be enjoyed in so many ways.
Tossed in a zesty lemon garlic dressing with fresh mint and cilantro, this salad tastes beyond luscious. You can have it as a light meal, use it as a filling for your sandwich or wrap, or use it as a topping for your toasted bread. So many enticing ways to relish this easy white kidney bean salad.
Tomatoes and bananas speed spoilage of nearby produce. Storing separately extends freshness.
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Table of contents
But these indulgent ingredients are not the only things that make it extra special; the beauty of this salad lies in the marination. The beans are tossed with dressing and marinated before adding the vegetables. This little resting time helps the beans soak up all the lovely flavors of the dressing, while the vegetables stay fresh and crunchy.
I also love adding sun-dried tomatoes along with a little of their packing oil to the dressing. They bring a deep, savory, tart sweetness and chewiness to the salad, whereas fresh mint and cilantro add a burst of herby freshness.
It is so easy and simple to make and tastes really incredible. No cooking, no fuss! Just mix, marinate, toss, and you’re ready to dig in!
If you are into Mediterranean dishes, love enjoying salads, or are looking for a new salad recipe, this Cannellini Bean Salad is a perfect dish for you.
About Marinated Cannellini Bean Salad
This Mediterranean White Bean Salad is brimming with the beautiful balance of colors, textures and all the essence of Mediterranean flavors. There is something so enticing about a bowl of marinated white beans paired with zesty lemon dressing.
This Marinated Cannellini Bean Salad is great for a light lunch, a main course when packed in a wrap, a quick side dish, or a fresh addition to your salad table. Prepared using simple ingredients, it requires very little effort and is an irresistible way to turn a can of white beans into something special!
Creamy beans, crisp vegetables, fragrant herbs, and a bright dressing come together to make a salad that is simple yet full of character.
The buttery cannellini beans are soft and creamy, the tender-crisp cucumber and sweet bell pepper add a refreshing crunch, and the black olives bring a savory, briny flavor to this salad. Herbaceous sun-dried tomatoes add concentrated tomato goodness throughout the salad. Every ingredient delicately plays its part in taking this salad from ordinary to Extra-ordinary.
And then comes the zesty lemon garlic dressing. It’s creamy, refreshing and so amazing. Made using extra virgin olive oil, fresh lemon juice, lime zest, a little balsamic vinegar, Dijon mustard, and freshly minced garlic, it’s creamy, tangy, savory and absolutely fresh.
For this salad recipe, I like to marinate the buttery white beans separately before adding the vegetables. This simple marinating step gives them time to absorb the dressing, and this way they develop a deep flavor instead of simply having it coat their surface. It is a small step, but it creates such a huge difference. The beans become appetizingly flavorful, while the fresh vegetables retain their fresh, crisp texture.
For a herbaceous and cooling touch, I added freshly chopped mint and cilantro. They bring a garden-fresh brightness to every bite of this bean salad. I also love finishing this Mediterranean white bean salad with crumbled feta cheese. It is an optional ingredient, but it adds a creamy, salty flavor that goes beautifully well with the lemony beans and sweet-tart sun-dried tomatoes.
Whether you devour it as a light lunch, serve it alongside warm flatbread or a tortilla, or add it to a table filled with Mediterranean-inspired dishes like Mediterranean Lentil Salad, Loaded Olive Oil Bread Dip, Beetroot Walnut Feta Dip, Whipped Feta Dip with Roasted Tomatoes, and chickpea salad, this salad is a crave-worthy way to bring fresh, vibrant flavors to your meal.
One of my favorite things about this Mediterranean white bean salad is how easily you can customize it and make it your own. A few easy swaps can bring a very unique flavor to the bowl, depending on what you like or what you have in your kitchen. For example, you can use a mix of bell peppers, add tomatoes or corn, or use goat cheese. There are so many options to make this salad your own.
Making this salad is really simple. Just make the dressing, toss it with the beans, and marinate. Lastly, add the veggies and toss again gently. Just finish everything with crumbled feta, and you have a beautiful Mediterranean-inspired salad that is as tempting as it is easy to make!
So next time you have a can of white beans at hand, do try it out. It will surprise you in many ways!
Why You’ll Love This Recipe
This Marinated Cannellini Bean Salad
✔️ is simple & easy to make
✔️ uses basic everyday ingredients
✔️ is bursting with Mediterranean flavors
✔️ can be made ahead of time
✔️ is loaded with creamy white beans
✔️ makes a comforting lunch or side dish
✔️ has lots of crunchy fresh vegetables
✔️ has a mouthwatering homemade dressing
✔️ is an exquisite way to enjoy cannellini beans
✔️ gets extra marinated flavors
✔️ can also be served as a sandwich or wrap
✔️ is easy to customize
Ingredients
Making this easy Marinated Cannellini Bean Salad is straightforward, using a handful of easily available, simple ingredients. From tender beans to crunchy vegetables to a tangy dressing and fragrant herbs, each salad ingredient adds something special to the bowl.
For the marinated beans
- Cannellini beans: I used canned cannellini beans, drained and rinsed. They have a lovely creamy texture and work so well in this salad recipe. You can also use dried beans; just soak them overnight and cook them until tender. You can also go with another variety of white beans.
Extra-virgin olive oil: It makes the base of the dressing and gives the white beans a lovely smooth and rich flavor.
Dijon mustard: To add tanginess and make the dressing creamy, it also brings the dressing together. I used Dijon mustard; you can also use mild mustard here.
Lemon zest: To give the dressing an extra burst of fresh lemon essence, I added fresh lemon zest.
Fresh lemon juice: To make the dressing bright and zesty, I added fresh lemon juice. It balances the richness from olive oil and pairs elegantly with the creamy beans.
Balsamic vinegar: It adds a mild tangy and slightly sweet flavor. Just a little bit is enough. Don’t add too much, because you want the lemon and fresh herbs to shine.
Garlic: 2 small cloves are added for an aromatic, savory flavor to the dressing. I pressed them, but you can also use finely grated or minced garlic.
Sun-dried tomatoes: Sweet-tart sun-dried tomatoes packed in their oil are added to the dressing. They bring a concentrated, savory tomato flavor to the beans. The oil in the sun-dried tomatoes adds some extra flavor.
Red chili flakes: A little bit of red pepper flakes is added for a gentle kick of heat. Feel free to adjust the quantity according to your taste preference.
Seasoning: Freshly ground black pepper adds warmth and flavor to this salad, and salt is added to bring out all the flavors. Feel free to adjust the seasoning according to your taste preference.
Herbs: I added finely chopped fresh mint and fresh cilantro to make the salad taste bright and refreshing. You can also swap cilantro with finely chopped parsley.
### For the salad
Cucumber: 1 small cucumber or ½ large cucumber, diced, is added for a refreshing crunch.
Red onion: Finely chopped red onion adds a little pungency, crunch and sharp flavor.
Bell pepper: I added diced red bell pepper to give the bean salad a nice crunch and sweetness. You can also go with mixed-colored peppers to make it more vibrant.
Black olives: Sliced black olives add a salty, briny flavor to this salad, giving it a perfect Mediterranean taste. You can also replace them with Kalamata olives if you prefer.
### For serving
Feta cheese: This is an optional ingredient, but highly recommended, as it adds a lovely creamy, salty finish.
Fresh mint and cilantro: A little more fresh herbs are used for garnish.
How to Make Marinated Cannellini Bean Salad
Making this Marinated Cannellini Bean Salad is really quick, easy and simple. First, make the lemon dressing, then marinate the beans before adding the chopped vegetables and olives. Finish with feta cheese and fresh herbs.
To start, finely chop the fresh mint and cilantro.
Now, to make the dressing, add the extra-virgin olive oil to a large mixing bowl. Press in the fresh garlic cloves, then add the lemon zest and fresh lemon juice.
Then add the finely chopped sun-dried tomatoes along with their packing oil. After that, add the salt, freshly ground black pepper, red chili flakes, balsamic vinegar and Dijon mustard.
Also, add the chopped mint and cilantro, then whisk everything together until the dressing is well combined. You need a creamy, emulsified dressing.
Add the drained and rinsed cannellini beans to the prepared dressing and gently toss until the beans are evenly coated. Let them marinate for 20 minutes so they can soak up all those refreshing lemon, garlic, and herb flavors.
Meanwhile, dice the cucumber and bell pepper, and finely chop the red onion.
Add the prepared cucumber, bell pepper, red onion, and black olives to the marinated beans. Gently toss everything together until well combined. Do not mash the beans; you want them to stay whole while the fresh vegetables retain their crunch.
At this point, taste the salad and feel free to adjust the seasoning according to your preference.
Transfer the white bean salad to a serving bowl. Top with crumbled feta cheese and garnish with a little extra fresh mint and cilantro.
You can serve it immediately or chill it for about 20 minutes before serving.
Your colorful, fresh, and flavorful Mediterranean marinated white bean salad is ready to enjoy as a side or a filling for a sandwich or a wrap.
Make-ahead tip: You can marinate the beans ahead of time and keep the veggies and feta separate. Mix everything just before serving to keep the veggies and salad fresh and crunchy.
Variations
Mixed Bean Salad with Parsley
You can use a mix of beans like red kidney beans, black beans and white beans. Also, if you don’t have fresh cilantro, you can easily replace it with freshly chopped parsley or dill. Parsley gives the salad a lovely fresh flavor and pairs beautifully with lemon, garlic, and olive oil.
Mediterranean White Bean Salad with Kalamata Olives
I added black olives to this recipe, but you are free to use Kalamata olives to add another deep layer of Mediterranean flavor to the salad. They have a stronger and brinier flavor.
White Bean Salad with Fresh Tomatoes
I only used sun-dried tomatoes in this salad. However, you can add chopped fresh tomatoes or cherry tomatoes if you like. They add extra juiciness and freshness to this bean salad. If adding fresh tomatoes, make sure that you add them just before serving so they don’t release too much liquid into this salad.
Vegan White Bean Salad
If you prefer a dairy-free bean salad, you can simply omit feta or use vegan feta. The marinated beans, vegetables, black olives, and lemon dressing are all vegan-friendly, so there is no need to make a change there.
Serving Suggestions
This Mediterranean White Bean Salad is lovely on its own as a light lunch, but it also makes a wonderful side dish.
Serve it with warm pita bread, homemade flatbread, or naan so you can scoop up every last bit of that flavour-packed lemon garlic dressing. It also pairs beautifully with grilled vegetables, roasted potatoes, or your favorite Mediterranean-inspired main course.
For a relaxed lunch or a summer gathering, serve it as part of a spread with hummus, dips, warm bread, and other fresh salads. Its beautiful colors and fresh flavors make it a lovely addition to the table.
You can also spoon it over toasted bread and finish with extra crumbled feta and fresh herbs for a simple, satisfying lunch.
And if you ask me, a generous squeeze of fresh lemon just before serving makes it even better!
Storage Suggestions
This Marinated Cannellini Bean Salad tastes best when freshly prepared, but you can also make it ahead of time. For the freshest texture, I recommend storing the components separately and combining them shortly before serving.
| Storage | How to store |
|---|---|
| Marinated beans | You need to store them separately in an airtight container in the refrigerator until ready to serve. |
| Chopped vegetables | You can chop the vegetables in advance and keep them separately in an airtight container. Only combine them with the beans right before serving. |
| Feta cheese | If you have crumbled feta cheese, store it separately and sprinkle it on just before serving to maintain the best texture and clean presentation. |
| Assembled salad | The assembled salad can be refrigerated in an airtight container for up to a day. The vegetables may soften as they sit too long in the dressing. |
Tips & Tricks to Make the Best Marinated Cannellini Bean Salad
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Marinate: Marinate the beans separately. This is my favorite step, which I do for this salad, because soaking the cannellini beans in the dressing gives them time to absorb all the beautiful flavors from the lemon citrus dressing. That way, they come out more flavorful, the veggies stay crunchy and crisp, and the beans taste much more flavorful.
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Drain: Remember to always rinse canned beans very well before adding them to your recipes, because this way you will remove the excess liquid and get a cleaner and fresher flavor. So, that is an essential step if you are using canned beans.
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RAW BEANS: If you are using dried beans, just make sure to soak them overnight or for about 6 hours, and then cook them until they are tender.
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Other Beans: I use white cannellini beans, but you can definitely use any other kind of white beans if you choose. You can also go with kidney beans, the red ones, or black beans, but just keep in mind that every bean has its own distinct taste and texture, so the salad might taste different.
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Olive oil: Since extra-virgin olive oil is the star of this recipe, make sure that you are using good-quality olive oil, because good-quality extra-virgin olive oil gives the best flavor. As we are not cooking this dressing, the olive oil will be tasted raw, so it is important to use good-quality oil.
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Sun-dried tomatoes: I love adding sun-dried tomatoes because they add such a beautiful sweet and tart flavor and chewy texture without the need for any fresh tomatoes. They also come packed in oil, so if you add them with their oil, they add extra richness and flavor in each bite. But if you do not have sun-dried tomatoes, or for some reason you do not want to use sun-dried tomatoes, then you can definitely go with fresh tomatoes for this recipe. You can either use cherry tomatoes, Roma tomatoes, or even normal big-sized tomatoes; just dice them.
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Balsamic vinegar: It is a supporting ingredient that is added for mild tanginess, but make sure that you do not use more than the recommended amount. There is no problem in adding a little more, but too much balsamic vinegar can overpower the fresh flavor from the lemon and the herbs. So, if you want to keep the real authentic Mediterranean flavors, just go with the amount recommended in the recipe.
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Chopping: Try to chop your veggies into even sizes. For example, if you’re cutting the cucumber and bell pepper into smaller bite-sized pieces, then make sure that the onion is also cut into bite-sized pieces. When they are cut into even sizes, they combine evenly when you eat the salad, and you get a similar kind of texture and taste with every bite. So each bite has balanced flavors, is equally crunchy, and has an equal amount of beans.
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Feta: Adding feta cheese is totally optional for this recipe, but to bring out the Mediterranean flavors, I like to sprinkle a bit of crumbled feta cheese on top. It adds a really nice tangy and salty umami flavor to the salad, gives a nice contrast to the colorful salad, and tastes really good. So if you’re planning to use crumbled feta, make sure that you use it as a garnish. You can surely add it to the entire salad, but the salad would turn out creamier rather than refreshing. This keeps the feta fresh and crumbly and makes the salad look lovely.
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Taste before serving: Beans absorb the seasoning while marinating, so always make sure that you taste the salad before serving. Once everything is combined, give it a taste and feel free to adjust your seasoning according to your taste preference. Maybe add extra lemon juice, salt or pepper if needed, and if you want extra heat, feel free to add some more red pepper flakes. It’s totally up to you.
FAQs
Can I use other beans instead of cannellini beans?
Yes, you can definitely use any other white beans of your choice. Great Northern beans, butter beans, and navy beans are all great options for this particular salad. You can even go with kidney beans. Just make sure that you drain and rinse them before using them in your salad.
Can I make Marinated Cannellini Bean Salad ahead of time?
Yes, you can surely make this salad in advance. Since this recipe needs marination, you can prepare the dressing first and then marinate the beans for up to a day. Add your veggies when you’re ready to serve. Adding the veggies just before serving is recommended because if you add the veggies to your bean salad too early, they will soak up all the flavors, and the veggies will turn soggy and lose their crisp texture if you store them for a long time. You can store the beans and veggies together for a maximum of one day, but more than that is too much, and the salad won’t be as fresh as it should be.
How long should I marinate cannellini beans?
I personally like to marinate the beans for a minimum of 20 minutes, but if you’re running out of time, you can surely go with 10 minutes. You can also marinate them for up to 2 hours. That way, the dressing has time to infuse the beans with lemon, garlic, the richness of olive oil, and all the other dressing flavors. The more you marinate, the better it will taste.
Can I use dried cannellini beans instead of canned?
Surely, you can use dried cannellini beans here. Just soak them overnight or for 6–7 hours to soften them, then cook them until tender and use them in this recipe as you would the drained and rinsed cannellini beans. Just remember to drain them well before adding them to the dressing.
Is Mediterranean white bean salad served cold?
This salad tastes just as good when you serve it chilled or at room temperature, depending on how you like it. If you want to make it in a wrap, you can use it at room temperature, but if you are using it as a side dish or maybe as a light main lunch, then you can definitely have it cold if you don’t mind eating cold salad. I personally like to use it at room temperature because I like to put it on my toasted bread or sometimes in my tortilla to make a wrap, but both ways taste just as good.
How long does cannellini bean salad last in the refrigerator?
The marinated beans can be stored for up to 2–3 days, but if you have added veggies, then you can store the assembled salad in an airtight container in the refrigerator for a maximum of 1 day. After that, the salad will start losing its flavor, and the vegetables won’t be that crispy anymore. So if you want to enjoy it fresh, make sure that you either store the veggies and the marinated beans separately or consume the assembled salad within one day to enjoy it at its best.
Can I make this white bean salad without feta?
Certainly, you can make this salad without any feta cheese. Feta is just used as a garnish, so it is an optional ingredient. I like to add it for more Mediterranean flavors, and it has a nice, creamy, salty texture that complements the salad. Getting pieces of crumbled feta in every bite tastes really good. But if you’re not a fan of feta or you just want to make it vegan, you can either swap it with vegan feta cheese or omit it completely. Another cheese you can add is crumbled goat cheese, which also goes well in this salad. But this salad also tastes flavorful without any crumbled feta or any other cheese.
What can I serve with Mediterranean cannellini bean salad?
There are so many ways you can serve this Mediterranean cannellini bean salad. You can serve it as a well-seasoned main dish for a light lunch on its own. You can have it as a side with pita bread, any flatbread of your choice, or even naan. Or you can pair it with grilled veggies or roasted potatoes as a side with your garlic bread or your favorite Mediterranean-inspired main course. The choices are endless. To make it a main meal, you can also use it as a filling for your wraps or sandwiches. This tastes really good as a filling, too.
Marinated Cannellini Bean Salad (Step-by-step photo instructions)
Marinate the Beans
- Start by finely chopping the fresh mint and cilantro. Keep them aside.
- Add the extra-virgin olive oil to a large mixing bowl. Using a garlic press, press the garlic clove into the bowl. Zest the lemon and add the lemon zest and fresh lemon juice.
- Then add the salt, freshly ground black pepper, and red chili flakes. Next, add the finely chopped sun-dried tomatoes along with a little of their packing oil.
- Add the chopped mint and cilantro. Then add Dijon mustard and balsamic vinegar.
- Whisk everything together until well combined. Now add the drained and rinsed cannellini beans to the bowl. Gently toss until the beans are evenly coated with the dressing. Let the beans marinate for 10–20 minutes so they can absorb all the lovely flavors.
Prepare the Vegetables
- Meanwhile, dice the cucumber and bell pepper. Finely chop the red onion and set the vegetables aside.
Assemble the Salad
- Add the sliced black olives, chopped red onion, diced bell pepper, and cucumber to the marinated beans. Gently toss everything together until well combined. At this point, taste the salad and adjust the seasoning with additional lemon juice, salt, or black pepper, if needed.
Serve Marinated Cannellini Bean Salad
- Transfer the bean salad to a serving bowl or platter. Top with crumbled feta cheese, chopped cilantro, and fresh mint. Your delicious Mediterranean Marinated Cannellini Bean Salad is ready! Serve it immediately or refrigerate it for about 20 minutes before serving.
- You can also serve this salad on toasted bread. Top it with a little extra feta, fresh mint, and cilantro for a more filling meal.
Recipe Card
Marinated Cannellini Bean Salad [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Salads | European | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 280 calories | 1 |
INGREDIENTS
For the Marinated Beans
- 460 g canned cannellini beans or any white beans, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1½ teaspoons balsamic vinegar
- 1 small garlic clove, finely grated or minced
- ½ teaspoon lemon zest
- 3–4 sun-dried tomatoes packed in oil, finely chopped
- A little oil from the sun-dried tomato jar
- ½ teaspoon red chili flakes, or to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt, or to taste
- 1½ tablespoons finely chopped fresh mint
- 1 tablespoon finely chopped fresh cilantro
For the Salad
- 1 small cucumber, diced
- ½ medium red onion, finely chopped
- ½ bell pepper, diced
- ¼ cup black olives, sliced
For Serving
- 75–100 g feta cheese, crumbled
- Extra fresh mint and cilantro, for garnish
- Lemon wedges, optional
INSTRUCTIONS:
Marinate the Beans
- Start by finely chopping the fresh mint and cilantro. Keep them aside.
- Add the extra-virgin olive oil to a large mixing bowl. Using a garlic press, press the garlic clove into the bowl. Zest the lemon and add the lemon zest and fresh lemon juice.
- Then add the salt, freshly ground black pepper, and red chili flakes. Next, add the finely chopped sun-dried tomatoes along with a little of their packing oil.
- Add the chopped mint and cilantro. Then add Dijon mustard and balsamic vinegar.
- Whisk everything together until well combined. Now add the drained and rinsed cannellini beans to the bowl. Gently toss until the beans are evenly coated with the dressing. Let the beans marinate for 10–20 minutes so they can absorb all the lovely flavors.
Prepare the Vegetables
- Meanwhile, dice the cucumber and bell pepper. Finely chop the red onion and set the vegetables aside.
Assemble the Salad
- Add the sliced black olives, chopped red onion, diced bell pepper, and cucumber to the marinated beans. Gently toss everything together until well combined. At this point, taste the salad and adjust the seasoning with additional lemon juice, salt, or black pepper, if needed.
Serve Marinated Cannellini Bean Salad
- Transfer the bean salad to a serving bowl or platter. Top with crumbled feta cheese, chopped cilantro, and fresh mint. Your delicious Mediterranean Marinated Cannellini Bean Salad is ready! Serve it immediately or refrigerate it for about 20 minutes before serving.
- You can also serve this salad on toasted bread. Top it with a little extra feta, fresh mint, and cilantro for a more filling meal.
Watch Full Recipe Video:
NOTES:
- Fresh mint and cilantro give this salad a lovely, refreshing flavor. You can also swap the cilantro for freshly chopped parsley.
- I like to add black olives in this recipe because they taste really good with cannellini beans. Kalamata olives can also be used in this recipe.
- I didn't add any fresh tomatoes, but you can use regular tomatoes or cherry tomatoes if you like. Both work well in this salad.
- Use sun-dried tomatoes packed in oil. They add so much flavor to the marinade. A little of their packing oil also makes the dressing extra delicious.
- Marinating the beans is highly recommended for this recipe. It allows them to absorb the dressing while the fresh vegetables stay crisp.
- Adding feta is completely optional. I use it as a garnish, but it tastes really good in this salad.
NUTRITION (Per Serving):
Calories: 280kcal | Fat: 14.8g | Carbohydrates: 29.1g | Protein: 9.8g | Fiber: 9.5g | Sugar: 2.8g | Sodium: 604.2mg
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Author: Anupama
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