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Easy White Bean Salad (Plant-Based Protein, High-Fiber) #beans #beansalad #shorts
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Easy White Bean Salad (Plant-Based Protein, High-Fiber) #beans #beansalad #shorts

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Mediterranean white bean salad recipe loaded with bright Mediterranean flavors! Canned beans, chopped veggies, and fresh herbs tossed together in one big bowl. No fancy dressing here, a squeeze of lemon juice and extra virgin olive oil is all you need!

Beans are a genius ingredient and a Mediterranean diet staple. Inexpensive. Convenient. Protein-rich. Packed with important nutrients including folate, vitamin B1 (thiamin), potassium, magnesium, and iron. And this white bean salad is the perfect way to eat them!

You can even prepare this recipe ahead of time as meal-prep and have it for lunch all throughout the week.

Recipe:
2 cans white beans (cannellini), drained and rinsed well
1 English cucumber, diced
10 oz grape or cherry tomatoes, halved
4 green onions, chopped
1 cup chopped fresh parsley
15 to 20 mint leaves, chopped
1 lemon, zested and juiced
Salt and pepper
Spices (1 tsp Za’atar and 1/2 tsp each Sumac and Aleppo.)
Extra virgin olive oil (I used Early Harvest EVOO)
Feta cheese, optional

Add white beans, cucumbers, tomatoes, green onions, parsley and mint to a large mixing bowl.

Add lemon zest. Season with salt and pepper, then add za’atar, sumac and Aleppo pepper.

Finish with lemon juice and a generous drizzle of extra virgin olive oil (2 to 3 tablespoons).Give the salad a good toss to combine. Taste and adjust seasoning. Add feta cheese, if you like.

#beans #beansalad #saladrecipe #plantbased #plantbasedprotein #highfiber #guthealth #guthealthyfoods

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48 Comments

  1. @TheMediterraneanDish

    Recipe:
    2 cans white beans (cannellini), drained and rinsed well
    1 English cucumber, diced
    10 oz grape or cherry tomatoes, halved
    4 green onions, chopped
    1 cup chopped fresh parsley
    15 to 20 mint leaves, chopped
    1 lemon, zested and juiced
    Salt and pepper
    Spices (1 tsp Za’atar and 1/2 tsp each Sumac and Aleppo.)
    Extra virgin olive oil (I used Early Harvest EVOO)
    Feta cheese, optional

    Add white beans, cucumbers, tomatoes, green onions, parsley and mint to a large mixing bowl.

    Add lemon zest. Season with salt and pepper, then add za’atar, sumac and Aleppo pepper.

    Finish with lemon juice and a generous drizzle of extra virgin olive oil (2 to 3 tablespoons).Give the salad a good toss to combine. Taste and adjust seasoning. Add feta cheese, if you like.

  16. @ericastannard2635

    I can hardly wait to try this! I love all the ingredients & already bought the seasoning a few months ago, with no recipe! Thank you, I’ll enjoy getting to know these flavors!

  30. @jaimeochoa7256

    Just made it , and it is DELICIOUS! Thank you for sharing it, my new favorite!❤I am having a second serving….❤

  33. @ScoutFinch2004

    oh yummy. I make something similar and when I don't have fresh veggies, I used Kalamata olives and artichoke hearts and sun-dried tomatoes from a jar. Sometimes I throw canned tuna in there as well. I will try this recipe and your spices.

  39. @helenhelen1772

    Hermosa como se llamaran en Mexico estas especias, o por cuales otras se pueden sustituir, tanto zaatar, zumaque y cual es la pimienta de alope

  44. @lindarothblatt5352

    I made this today. I made a small batch with only one can of beans since its just for me. I was pleasantly surprised, it was very good. It will definitely go into my recipe file. Looking forward to making the cucumber salsa.

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