Description
A fresh and savory salad made with tender white beans, briny green olives, crisp vegetables, and a light lemon vinaigrette. This simple Mediterranean-inspired dish is quick to prepare and works perfectly as a light meal or flavorful side.
Ingredients
- 2 cups cooked white beans, drained and rinsed
- 1 cup green olives, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the cooked white beans in a large mixing bowl.
- Add the sliced green olives, cherry tomatoes, chopped red onion, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and black pepper until well combined.
- Pour the dressing over the bean mixture.
- Gently toss everything together until all ingredients are evenly coated.
- Taste and adjust seasoning if needed.
- Let the salad rest for 10–15 minutes before serving so the flavors can blend.
Notes
- You can substitute cannellini beans, chickpeas, or mixed beans for variety.
- Add diced cucumber or chopped bell peppers for extra crunch.
- Fresh herbs like basil or dill can be mixed with parsley for additional flavor.
- For a richer variation, sprinkle crumbled feta cheese on top (not vegan).
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
