Description
A vibrant Mediterranean salad featuring zesty lemon-marinated white beans, crisp vegetables, and briny olives. This light, protein-rich dish balances tangy, salty, and fresh flavors, perfect as a main course, side, or mezze.
Ingredients
15 oz (400 g) drained and rinsed cannellini or butter beans
1 small cucumber, diced
2 cups halved cherry tomatoes
½ green bell pepper, finely diced
½ red onion, thinly sliced
½ cup pitted olives (e.g., kalamata), halved if large
¾ cup crumbled feta cheese (sheep’s milk preferred)
4 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
In a large bowl, whisk together olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper to make the dressing.
Add the drained beans to the dressing, toss to coat, and let marinate for at least 15 minutes while preparing the other ingredients.
Combine cucumber, cherry tomatoes, bell pepper, and red onion in a separate bowl.
Fold in marinated beans and pitted olives.
Top with crumbled feta and a drizzle of additional olive oil and lemon juice if desired.
Notes
Marinate beans longer (1–2 hours) for deeper flavor.
Make ahead and refrigerate for up to 2 days.
For a vegan version, substitute feta with crumbled firm tofu or nutritional yeast.
Use halal-certified feta if required.