Lemony White Bean Salad
This vibrant and refreshing Lemony White Bean Salad is a perfect example of simple Mediterranean cooking. It’s incredibly quick to prepare, packed with plant-based protein, and bursting with fresh flavors, making it an ideal light lunch, side dish, or addition to a mezze platter.
Ingredients
- 2 cans (approx. 400g/15 oz each) cannellini beans or butter beans, rinsed and thoroughly drained
- 1/2 medium red onion, very thinly sliced or finely diced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped (optional, but highly recommended for flavor)
- 1/2 medium cucumber, deseeded (if preferred) and diced (optional)
- 1/4 cup (approx. 30g) feta cheese, crumbled (optional)
- 1/4 cup (60 ml) extra virgin olive oil
- 3-4 tablespoons fresh lemon juice (from 1-2 lemons), or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Preparation
- Prepare Beans: Ensure your canned beans are thoroughly rinsed under cold water and drained very well. You can even pat them gently with a paper towel to remove excess moisture.
- Combine Ingredients: In a medium to large mixing bowl, combine the drained white beans, thinly sliced or finely diced red onion, finely chopped fresh parsley, and dill (if using). If adding, stir in the diced cucumber and crumbled feta cheese.
- Make Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper until well combined.
- Dress and Toss: Pour the prepared dressing over the bean mixture. Gently toss everything together until all the ingredients are evenly coated. Be careful not to mash the beans.
- Taste and Adjust: Taste the salad and adjust seasonings as needed. You might want more salt, pepper, or a little extra lemon juice for brightness.
- Serve: This salad can be served immediately at room temperature, or chilled for at least 15-20 minutes for the flavors to meld further. Serve as a side dish, on its own as a light lunch, or spooned into lettuce cups or pita bread.
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