Bright, crisp, and full of flavor, this Mediterranean-style white bean salad is a refreshing staple for any season. Packed with creamy beans, tangy feta, and a citrusy vinaigrette, it’s perfect for light lunches, easy meal prep, or vibrant side dishes.
Ingredients Breakdown
Cannellini beans provide the creamy, protein-rich foundation of this dish. Their mild flavor acts like a sponge for the lemony dressing. Whether you opt for canned or cook them from scratch, they bring satisfying body to every bite.
Red bell pepper and red onion bring vivid color and sharpness. The pepper adds juicy sweetness, while the thinly sliced onion offers bite without overwhelming the palate. Together, they add brightness and crunch to every forkful.
Fresh parsley and crumbled feta lend the salad freshness and richness. Parsley brings a subtle earthiness and balance, while feta adds creamy saltiness that ties the dish together. The contrast between the beans and cheese is especially satisfying.
The dressing—made with olive oil, lemon juice, and garlic—infuses the salad with zesty intensity. Lemon brightens, garlic deepens, and the olive oil smooths everything out. A touch of honey is optional, but it rounds out the acidity with a hint of mellow sweetness.
Step-by-Step Preparation Guide
Begin by preparing the beans. If using dried, soak overnight and simmer until tender. Canned beans offer speed and convenience—just rinse thoroughly to remove excess sodium and brine.
Finely dice the red bell pepper and thinly slice the red onion. Uniform chopping helps the ingredients blend harmoniously and look appealing when served. Chop the parsley just before mixing to preserve its vibrant green color.
To make the vinaigrette, whisk together lemon juice, olive oil, minced garlic, salt, pepper, and honey if using. The mixture should be well emulsified and balanced to taste.
In a large bowl, combine the beans, red pepper, onion, and parsley. Pour the dressing over and toss until everything is evenly coated. Lastly, gently fold in the feta to avoid over-crumbling.
Let the salad rest in the refrigerator for at least 30 minutes. This marinating time allows the flavors to meld and deepen, enhancing the overall experience.
Recipe Tips & Frequently Asked Questions
Use high-quality feta for creaminess and flavor depth
Let the beans cool completely before mixing to preserve texture
Chill the salad for at least 30 minutes for best flavor absorption
Add the feta last to prevent it from crumbling too much
Taste and adjust seasoning after refrigeration, as flavors may mellow
Can I use other white beans like great northern or butter beans?
Yes, any mild, creamy white bean will work well in this salad.
How long can I store this salad in the fridge?
Up to 3 days in an airtight container.
Can I make this salad vegan?
Absolutely. Simply omit the feta or replace it with a vegan cheese.
Should I use fresh lemon juice or bottled?
Fresh lemon juice is best for brightness and freshness.
What can I substitute for feta cheese?
Try goat cheese, ricotta salata, or a dairy-free alternative.
What to Serve With This Recipe
Enjoy this salad with warm, crusty sourdough or toasted pita for a satisfying light meal. It also makes a beautiful side for grilled chicken, flaky fish, or herb-marinated lamb.
For a Mediterranean mezze board, pair it with hummus, olives, roasted red peppers, and dolmas. You can also spoon it over a bed of arugula or mix it into a grain bowl with quinoa or bulgur.
A crisp white wine or sparkling water with a splash of lemon complements the salad’s citrusy finish.
Creative Variations
Add chopped cucumber or halved cherry tomatoes for extra crunch and brightness. For texture, toss in toasted pine nuts or chopped walnuts. Use dill or mint instead of parsley for a new herbaceous direction.
Roasted red peppers can replace the raw bell pepper for a smoky depth. To turn it into a heartier grain salad, stir in cooked quinoa, couscous, or bulgur wheat.
White Bean Salad with Feta is quick to assemble, full of flavor, and endlessly adaptable. Whether served on its own or alongside your favorite mains, it brings freshness, texture, and a satisfying bite to every plate.
Ingredients
1 can white cannellini beans (or 1 cup dried cannellini beans, soaked and cooked)
½ red bell pepper, finely diced
½ red onion, thinly sliced
¼ cup fresh parsley, chopped
½ cup feta cheese (approximately 100g), crumbled
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1 garlic clove, minced
Salt and freshly ground black pepper, to taste
1 teaspoon honey (optional)
Instructions
If you’re using canned cannellini beans, drain them and rinse thoroughly under cold water. For dried beans, soak them in water overnight, then cook them until tender using your preferred method—either on the stovetop or in a pressure cooker such as an Instant Pot.
Prepare the vegetables by dicing the red bell pepper finely and slicing the red onion into thin, delicate strands. Chop the parsley and set it aside.
To make the dressing, combine the freshly squeezed lemon juice, olive oil, and minced garlic in a small bowl. Add salt, pepper, and honey if using, then whisk until the mixture is well emulsified. Taste and adjust the seasoning to suit your preference.
In a large mixing bowl, combine the cannellini beans, chopped red pepper, onion, and parsley. Pour in the dressing and toss until everything is evenly coated. Gently fold in the crumbled feta cheese, being careful not to break it up too much.
For best results, cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and intensify.
Serve chilled or at room temperature, optionally paired with crusty bread and a drizzle of additional olive oil. This bright, refreshing salad is perfect for light lunches, picnics, or as a vibrant side to grilled meats or seafood—yet delicious enough to enjoy all year long.
White Bean Salad with Feta Recipe
Ingredients
- 1 can white cannellini beans or 1 cup dried cannellini beans, soaked and cooked
- ½ red bell pepper finely diced
- ½ red onion thinly sliced
- ¼ cup fresh parsley chopped
- ½ cup feta cheese approximately 100g, crumbled
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 garlic clove minced
- Salt and freshly ground black pepper to taste
- 1 teaspoon honey optional
Instructions
- If you’re using canned cannellini beans, drain them and rinse thoroughly under cold water. For dried beans, soak them in water overnight, then cook them until tender using your preferred method—either on the stovetop or in a pressure cooker such as an Instant Pot.
- Prepare the vegetables by dicing the red bell pepper finely and slicing the red onion into thin, delicate strands. Chop the parsley and set it aside.
- To make the dressing, combine the freshly squeezed lemon juice, olive oil, and minced garlic in a small bowl. Add salt, pepper, and honey if using, then whisk until the mixture is well emulsified. Taste and adjust the seasoning to suit your preference.
- In a large mixing bowl, combine the cannellini beans, chopped red pepper, onion, and parsley. Pour in the dressing and toss until everything is evenly coated. Gently fold in the crumbled feta cheese, being careful not to break it up too much.
- For best results, cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and intensify.
- Serve chilled or at room temperature, optionally paired with crusty bread and a drizzle of additional olive oil. This bright, refreshing salad is perfect for light lunches, picnics, or as a vibrant side to grilled meats or seafood—yet delicious enough to enjoy all year long.
