Go Back
–+ servings
A large bowl of salad with beans and veggies.

Greek White Bean Salad

5 from 1 vote
Created by Mariam Ezzeddine
Greek White Bean Salad is a flavorful and nutritious meal. Loaded with heart-healthy ingredients, it's perfect for anyone on a Mediterranean Diet.
Print
Pin
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 2 Servings
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
  • ⅓ 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
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.