Keeping your side dishes simple is one of the things that makes them easier to prepare and they do not steal the show from your main dish, so that they do not add a lot of extra work to the preparation of your meal overall.
It only takes a few minutes to prepare a simple salad, like this mediterranean white bean salad, which adds flavor, color, texture, and flavor to the table. It is also a great recipe that keeps well as leftovers (hello, tomorrow’s lunch). I know you’ll use this recipe a lot, so I recommend you bookmark this one.
Originally, I tried this salad recipe to replicate the flavor and texture of one that I love the most, Tabbouleh, but it uses white beans instead of bulgar flour.
The flavor and texture is just the same, but it does not require the time and effort of cooking and cooling bulgur, as but it has all of the lemon-garlic flavor I love about tabbouleh, without the time and trouble of cooking it.
Apronese will give the recipe now, are you ready?
What Kind of Beans Can I Use?
There are large butter beans available for this recipe, but if you don’t have large butter beans, try cannellini beans or chickpeas instead.
In addition, I recommend that you avoid using softer beans, such as navy beans or great northern beans, which tend to mash easily. I found that cannellini beans and chickpeas are large and firm enough to withstand the mixing process in this salad.
Mediterranean White Bean Salad: What to Serve with It
It is possible to make this white bean salad as a side dish for a wide range of main dishes since the flavor of it (lemon and garlic) is so versatile.
You can serve it as a sandwich with Yogurt Marinated Chicken, Garlic Butter Baked Cod, Baked Pizza Chicken, Mediterranean Turkey Burgers, Creamy Spinach Artichoke Chicken, Baked Fish with Tomatoes, or Chicken Piccata. You could also use this as one part of a vegetarian spread with hummus, pita, and falafel homemade.
How Long Does This Salad Stay Good?
It is another great example of a salad that can be stored in the fridge for a good number of days, which is how it works as a “refrigerator salad” or a salad that is easily stored in the fridge for a long period of time.
After refrigerating it, the flavors will blend and as the beans marinate in it, the salad will taste even better the next day! Just before serving, stir the salad to redistribute the flavors so they will blend nicely.
Mediterranean White Bean Salad
I have designed this Mediterranean White Bean Salad to be a quick, easy, and fresh side dish that pairs nicely with any type of grilled or roasted meat that you may prepare.
Servings: 4 (1 cup each)
- 2 Tbsp olive oil ($0.24)
- 2 Tbsp lemon juice ($0.06)
- 2 cloves garlic, minced ($0.16)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 15oz. cans butter beans* ($1.38)
- ½ bunch fresh parsley ($0.40)
- 1 pint grape tomatoes ($1.49)
- 2 oz. feta cheese ($1.10)
- The first thing that needs to be done is to prepare the dressing. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Put the dressing aside.
- While you are preparing the rest of the ingredients, rinse and drain the canned beans. Keep the beans draining as you prepare the other ingredients.
- Chop about a cup of fresh parsley (about half of a bunch). Cut the grape tomatoes in half and serve immediately.
- The drained beans should be added to a bowl with the chopped parsley, tomatoes, and feta cheese, then the prepared dressing should be poured over top and stirred to combine. If desired, you can serve your dish immediately or refrigerate it for up to three days.
*Butter beans can be substituted with cannellini beans or chickpeas in this recipe if you like.
Serving: 1 cup ・ Calories: 210.8 kcal ・ Carbohydrates: 22.58 g ・ Protein: 8.48 g ・ Fat: 9.08 g ・ Sodium: 552.4 mg ・ Fiber: 7.28 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
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How to Make Mediterranean White Bean Salad – Step by Step Photos
In a small bowl, combine 2 tablespoons of olive oil with 2 tablespoons of lemon juice, 2 cloves of garlic (minced) and 1/4 teaspoon each of salt and freshly cracked pepper in a small bowl.
Set the dressing aside to cool for a few minutes.
The butter beans (or cannellini, or chickpeas, etc.) need to be rinsed, drained, and left to drain for at least two hours.
I took about a cup of freshly chopped parsley (about 12 bunches). I sliced a pint of grape tomatoes in half and chopped the two halves together.
A bowl has been prepared by mixing together the beans, tomatoes, chopped parsley, 2 oz of crumbled feta cheese, and the prepared dressing.
Make sure you toss the ingredients together to combine them, and then serve.
So you’ve finished the delicious and easy Mediterranean White Bean dish, have you made it yet, tell Apronese. Comment below what you see in this dish.
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