Go Back
Bird's-eye view of white beans, cherry tomatoes, Kalamata olives, red onion, and cucumber in a light olive oil and lemon dressing, topped with oregano.

Mediterranean Bean Salad

Tossed in a lemon-oregano vinaigrette, this Mediterranean bean salad combines white beans, cherry tomatoes, olives, and cucumber for a quick, no-cook side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 2 cans (14 oz each) white beans (cannellini, navy beans, etc.) rinsed and drained
  • 1 1/2 cups cherry tomatoes
  • 1/2 cup Kalamata olives pitted and halved
  • 1-2 small red onions finely sliced
  • 1/2 cucumber cut into quarters and diced
  • 1 tablespoon dried oregano
  • 3 tablespoons extra virgin olive oil or more to taste
  • 1 1/2 tablespoons fresh lemon juice
  • 1 small garlic clove pressed or grated
  • 3/4 teaspoon fine salt or more to taste
  • 1/8 teaspoon ground black pepper or more to taste

Instructions
 

  • Prepare vegetables:

    Halve the cherry tomatoes, finely slice the onion, rinse and drain the canned beans, and dice the cucumber.

  • Combine salad ingredients:

    Combine all ingredients in a large salad bowl: tomatoes, onion, beans, cucumber, olives, and oregano.

  • Make dressing:

    In a glass jar, combine olive oil, lemon juice, garlic, salt, and pepper. Shake until well combined.

  • Toss and rest salad:

    Pour dressing over salad and toss gently. Taste and adjust seasoning until flavors pop. Let rest at least 10 minutes for flavors to meld. Serve with crusty bread.
Keyword bean salad recipes healthy, cannellini beans recipes, cold bean salad recipes, greek bean salad, healthy bean salad, italian bean salad, mediterranean bean salad, summer bean salad, vegan bean salad, white bean salad