Mediterranean White Bean Salad

Name: Mediterranean White Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: white beans 220 g; cucumber 120 g; tomato 160 g; black olives 40 g; red onion 40 g; parsley 2 tbsp; lemon juice 2 tbsp; olive oil 1.5 tbsp

Quick answer

Total time: 15 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

White beans are soft with a slightly floury bite, and here they carry the fullness of the salad between crisp cucumber and juicy tomato.

There is no salt in the ingredient list; briny black olives and the lemon dressing do that job. Red onion is sliced very thin so its heat stays in the background. Cutting the cucumber and tomato to about bean size means each spoonful gets a bit of everything.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse the 220 g white beans gently under cool running water, then leave them in a sieve for about 5 minutes.

If they still look wet, pat lightly so the dressing will cling instead of becoming watery.
2

Cut the 120 g cucumber and 160 g tomato into pieces close to the size of the beans.

If the tomato releases many seeds and juice, remove only the excess so the salad stays fresh, not soupy.
3

Slice the 40 g red onion very thinly so its sharpness stays subtle.

Halve the 40 g black olives for clearer texture, and chop the parsley finely so it spreads evenly through the beans.
4

In a small bowl, whisk 2 tablespoons lemon juice with 1.5 tablespoons olive oil.

Keep whisking until the dressing looks slightly cloudy and blended, which helps it coat the beans more evenly.
5

Place the beans, cucumber, tomato, red onion, and olives in a large bowl first.

Pour over the dressing and fold from the bottom upward, stopping before the beans break or the tomato loses shape.
6

Add the 2 tablespoons parsley at the end and toss once more with a light hand.

Let the salad rest for 10 to 30 minutes, then serve chilled or at room temperature after the beans absorb the dressing.