This is the kind of salad that doesn’t try too hard — and doesn’t need to.
Creamy cannellini beans, crisp cucumber, sweet tomatoes, and handfuls of fresh parsley and mint come together with lemon and warm spices for something that tastes both bright and grounded. The za’atar and sumac bring depth without heaviness. It’s fresh, but not boring. Simple, but layered.
It works beautifully next to something grilled like Foil-Baked Cod with Lemon and Dill, alongside Peri Peri Chicken Sandwich with Dill Cucumber Slaw, or as a cool contrast to something hearty like Classic Shepherd’s Pie (with Turkey).
And like most great salads, it only gets better after it sits for a bit. The beans absorb the lemon and olive oil, the herbs soften slightly, and everything settles into balance.
Make it ahead. Pack it for lunch. Or serve it as part of a Mediterranean-style spread with olives, hummus, and warm bread. Savor the process, and thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
Herbed Mediterranean White Bean Salad
Ingredients
- 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 ½ tsp Sumac
- Extra virgin olive oil
- Feta cheese optional
Instructions
- 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. (For best flavor, let the salad sit in the dressing for 30 minutes or so before serving. See notes).
- Cook’s Tip. This salad taste better if you let it sit for about 30 minutes or so to allow the flavors time to meld. You can also make it 1 night in advance, cover and refrigerate until ready to use. I typically hold the feta and mix it in when ready to serve.
- Spice Variations: you can change up the spices in this recipe to your liking. Oregano and cumin are also great options. If you like a little heat, add a pinch of crushed red pepper flakes
