White Bean Salad

published September 11, 2026

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This white bean salad is one of those recipes I come back to again and again, especially when I want something fresh, filling, and ready in minutes. It is packed with creamy cannellini beans, crunchy cucumber, juicy tomatoes, briny olives, and a generous amount of fresh herbs, all tossed in a simple lemon and olive oil dressing.

A large white oval platter filled with a colorful toss of white cannellini beans, cherry tomatoes, diced cucumbers, olives, herbs, and crumbled feta cheese.

The key is building the dressing right in the serving bowl so every bean and vegetable gets coated from the start, with no extra dishes needed.

If you love bean-based meals, you might also enjoy my white bean soup or this white bean dip for more ways to use pantry-friendly white beans.

White bean salad ingredients
How to make white bean salad
Serving suggestions
More salads to try
White Bean Salad Recipe

White bean salad ingredients

For the salad

An ingredient flat lay arranged on a wooden countertop featuring bowls of cannellini beans, diced cucumber, halved cherry tomatoes, chopped red onion, green olives, fresh parsley, mint, dill, and feta cheese.

Cannellini beans: canned beans work perfectly here. Just drain and rinse them well. You can also use great northern beans or butter beans.
Cherry tomatoes: halved for juicy bursts of sweetness throughout the salad.
English cucumber: diced for a cool, refreshing crunch. No need to peel it since the skin is thin and tender.
Red onion: finely chopped for a sharp bite. If raw onion feels too strong, soak the pieces in cold water for a few minutes then drain them before adding.
Green olives: sliced or halved for a briny, savory contrast. Kalamata olives work well too if you prefer a deeper flavor.
Fresh parsley, mint, and dill: these herbs together give the salad a bright, aromatic quality. Fresh basil is a good swap for the mint if needed.
Feta cheese: Crumble it over the salad for a salty, creamy finish. For a dairy-free version, use vegan feta instead.

For the dressing

An ingredient flat lay on a wooden surface showing small bowls and a measuring spoon with olive oil, lemon juice, Dijon mustard, oregano, salt, and black pepper.

Extra virgin olive oil: the base of the dressing. Use a good quality one since you will taste it.
Fresh lemon juice: brings all the brightness. Adjust to your taste after tossing.
Garlic: one small clove, minced or grated, adds a gentle warmth without overpowering the salad.
Dijon mustard: helps emulsify the dressing and adds a subtle tang.
Seasonings: dried oregano, sea salt, and black pepper round everything out with earthy, balanced flavor.

See printable recipe card below for the full ingredients list and quantities.

How to make white bean salad

Start by making the dressing right in the serving bowl. Add the olive oil, lemon juice, minced garlic, Dijon mustard, oregano, salt, and pepper. Whisk everything together until the dressing looks smooth and slightly emulsified.

Add the drained and rinsed cannellini beans, halved cherry tomatoes, diced cucumber, chopped red onion, sliced olives, parsley, mint, and dill to the bowl.

Gently toss everything together until the beans and vegetables are evenly coated in the dressing. Be careful not to mash the beans.

Top-down view of a rustic light-green ceramic bowl filled with a fresh white bean salad tossed with ripe cherry tomato halves, diced cucumbers, green olives, crumbled feta cheese, red onions, and chopped fresh herbs like mint and dill.

Scatter the crumbled feta over the top. Taste and adjust with a little more lemon juice, salt, or a drizzle of olive oil if needed.

Serve the salad right away, or let it chill in the fridge for about 20 to 30 minutes so the flavors can meld together. It actually tastes even better after sitting for a bit.

Serving suggestions

This white bean salad is wonderful on its own as a light lunch, but it also pairs beautifully as a side dish. Try it alongside grilled chicken, baked fish, or lamb chops. It works well scooped onto toasted bread or piled into a pita for a quick wrap. For a bigger spread, serve it as part of a mezze table with creamy hummus, tabbouleh, and warm pita bread.