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Imagine a salad that’s as hearty as it is healthy, packed with protein and bursting with Mediterranean flavors. This Greek White Bean Salad combines fresh spinach with creamy white kidney beans, an array of vegetables and a zesty Greek vinaigrette. Vibrant, colorful, and zesty, this bean salad has an authentic taste and texture. 

Fresh Greek White Bean Salad serving in a bowl.
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This Mediterranean salad is jam-packed with vitamins and nutrients. From green spinach to a mix of colorful veggies like onion, peppers, tomatoes and olives, this salad is loaded with heart-healthy ingredients. Hearty white kidney beans add fiber and protein making it a filling meal. This salad is perfect for anyone on a Mediterranean Diet.

Why You’ll Love This Recipe

  • Flavorful: Each ingredient brings its own unique taste, creating a harmonious blend of tangy, savory, and fresh flavors.
  • Nutritious: White beans are a great source of protein and fiber, making this salad filling and beneficial for your health.
  • Versatile: It’s perfect as a standalone meal, a side dish, or even as a topping for toasted bread.
  • Easy to Make: With minimal cooking and preparation time, this salad is ideal for quick lunches, meal prep or as a make-ahead dish.

Greek Bean Salad Ingredients

  • For the dressing: Here, olive oil is used for the base, then red wine vinegar and lemon juice are used for the acid. To season the dressing, fragrant minced garlic and dried Italian seasonings are added plus a little salt & pepper. You can use your favorite oil and vinegar combination. 
  • White Beans: The star of the show, providing a creamy texture and a protein boost.
  • Red Onion & Garlic: For a sharp kick and depth of flavor.
  • For the salad greens: Spinach and English cucumber give a crunch and cool flavor. Use arugula or romaine lettuce in place of spinach if you don’t have them in hand. Pasley adds freshness and a pop of color.
  • For the salad reds: Cherry tomatoes and red bell pepper lend a beautiful bright red color to the salad along with lots of vitamin A.
  • Kalamata Olives: Briny and flavorful, adding a Mediterranean twist to the salad.
  • Feta Cheese: Salty and tangy, lending a creamy richness to the salad.
Ingredients needed for Greek Bean salad laid out.

How To Make Greek Bean Salad

Step 1: Mix the Greek Dressing dressing. In a small bowl, combine the ingredients for the dressing: olive oil, red wine vinegar, lemon juice, garlic, Italian seasonings, salt, and pepper. Mix with a fork until well incorporated and set aside.

Step 2: Combine the salad. In a large bowl, combine the ingredients for the salad: spinach, white kidney beans, red bell pepper, cucumber, onion, grape tomatoes, and Kalamata olives.

Ingredients for Greek bean salad are in a bowl.

Step 3: Toss the salad. Pour the dressing over the salad and toss well until coated. Add the chopped fresh parsley and feta cheese. Mix thoroughly.

Added feta cheese to the bean salad bowl.

Step 4: Plate and serve. Transfer the salad to a bowl and serve.

A large bowl of Mediterranean salad with beans and veggies.

Tips For Success

  • Use High-Quality Ingredients: Choose fresh, ripe vegetables and good-quality olives, feta cheese, and olive oil for the best flavor.
  • Adjust Seasonings to Taste: Taste the dressing before adding it to the salad and adjust the seasoning as needed with more lemon juice, olive oil, salt, or pepper.
  • Let the Salad Rest: For maximum flavor, allow the salad to sit for 15 minutes before serving to allow the flavors to meld together.
  • Swaps: Switch out the beans and use chickpeas or cannellini instead of white kidney beans. Chickpeas provide a complete protein along with a different texture. 

How to Store this Recipe

Storing: The salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh because the cucumber and spinach greens may become a little soggy over time.  

What to Serve with Greek Bean Salad

A slice of crusty bread or some toasted pita wedges are perfect for soaking up the delicious dressing and juices from the salad. You can also use this Mediterranean Bean Salad as a side for Homemade Greek Chicken Gyros, Mediterranean Roasted Chicken, Grilled Beef Kafta , or Grilled Greek Chicken Skewers. You can also make the meal more filling by adding a side of Vermicelli Rice.

A bowl of Greek Bean Salad with two forks resting on the side.

Frequently Asked Questions

Can I make this with different beans?

Yes, you can use different types of beans such as chickpeas, black beans, or cannellini beans.You can also use an assortment of beans that you love. 

Can I add more protein to the salad?

Adding extra protein to this salad is a great way to turn it into a full meal. Add shredded chicken, sliced steak, chilled shrimp, tofu, or tempeh. 

Can I make this salad in advance?

Yes, you can prepare the salad ingredients and dressing separately and store them in the refrigerator. Combine them just before serving to maintain the freshness and texture of the salad.

What is the difference between Kalamata olives and other olives?

Kalamata olives have a rich, fruity flavor but a briny and slightly tart taste. Compared to other olives, they are larger and darker.  Other olives can come from different regions around the Mediterranean, including Spain, Italy, and Morocco, while Kalamata olives hail from the Kalamata region of Greece. 

Closeup of Mediterranean bean salad.

More Mediterranean Recipes

Treat yourself to a taste of the Mediterranean with our Greek White Bean Salad recipe—a refreshing and nutritious dish that’s as beautiful as it is delicious. With its vibrant colors, bold flavors, and wholesome ingredients, this salad is sure to become a favorite in your household. It’s a dish that’s both comforting and refreshing, perfect for any season.

If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

5 from 1 vote

Greek White Bean Salad

Greek White Bean Salad is a flavorful and nutritious meal. Loaded with heart-healthy ingredients, it's perfect for anyone on a Mediterranean Diet.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 Servings

Ingredients 

For the dressing

  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon dried Italian seasonings
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

For the salad

  • 2 cups spinach, roughly chopped
  • 15 oz white kidney beans, canned, drained
  • ½ medium red bell pepper, diced
  • ½ medium English cucumber, diced
  • ½ medium red onion, sliced
  • 1 cup grape tomatoes, halved
  • cup kalamata olives
  • ¼ cup fresh parsley, chopped
  • ¼ cup crumbled feta cheese

Instructions 

  • In a small bowl, combine the ingredients for the dressing: olive oil, red wine vinegar, lemon juice, garlic, Italian seasonings, salt, and pepper. Mix with a fork until well incorporated and set aside.
  • In a large bowl, combine the ingredients for the salad: spinach, white kidney beans, red bell pepper, cucumber, onion, grape tomatoes, and Kalamata olives.
  • Pour the dressing over the salad and toss well until coated. Add the chopped fresh parsley and feta cheese. Mix thoroughly.
  • Transfer the salad to a bowl and serve.

Notes

  • Use High-Quality Ingredients: Choose fresh, ripe vegetables and good-quality olives, feta cheese, and olive oil for the best flavor.
  • Adjust Seasonings to Taste: Taste the dressing before adding it to the salad and adjust the seasoning as needed with more lemon juice, olive oil, salt, or pepper.
  • Let the Salad Rest: For maximum flavor, allow the salad to sit for 15 minutes before serving to allow the flavors to meld together.
  • Swaps: Switch out the beans and use chickpeas or cannellini instead of white kidney beans. Chickpeas provide a complete protein along with a different texture. 

Nutrition

Calories: 627kcal | Carbohydrates: 64g | Protein: 26g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 3mg | Sodium: 1146mg | Potassium: 1506mg | Fiber: 18g | Sugar: 8g | Vitamin A: 5185IU | Vitamin C: 77mg | Calcium: 176mg | Iron: 7mg
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