White or cannellini beans are full of antioxidants and a great source of fiber and protein. This vegan Mediterranean white bean salad has, on top of the beans, roasted red peppers, avocado, and lemon for some extra vitamins and goodness. It’s very refreshing and filling and goes well with meat, fish, or just some greens and a slice of bread on the side. You will only need 15 minutes to prepare it and it can last in the fridge for several days. So let’s get started!
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Why you should try out my recipe
- Very easy to prepare and ready in just 15 minutes.
- How to make it with canned or dried white beans.
- Light, healthy vegan salad.
- Great side dish for meat or fish.
- Great for wraps and sandwiches.
Ingredients & How-to
This Mediterranean-style white bean salad has only a few fresh ingredients that need cutting and chopping, and a simple dressing made of lemon and olive oil.
Ingredients
- Avocado
- Fresh Dill
- Tomatoes
- Lemon
- Onion
- Olive Oils
- Roasted Peppers
- White Beans
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Instructions
- First, let’s talk about the white or cannellini beans. Personally, I like using dried legumes compared to canned ones as they are much cheaper and they don’t have many preservatives. But! I understand that it takes a lot of prep, and it’s so much easier to go with canned beans or in a jar. If you do decide to go with dried beans, you will need to soak them in cold water overnight, for at least 8 hours.
- Then, on the next day, add some water to a pot, bring it to a boil and cook the white beans for an hour. Then, allow them to cool down for 10 minutes before using them for the salad. If you go with canned or jarred cannellini beans, then simply drain them to remove the excess water and give them a good rinse.
- Now it’s time to start chopping and cutting the fresh ingredients. I start peeling the onion, cut it in half, and then in cubes.
- Then, I move to the roasted peppers. I use the ones in a jar but if you have your own stash that’s even better. I rinse them with water and remove any leftover seeds. Then, I cut each one in stripes and then into cubes around 1cm or 0.5in.
- I’m using a medium-ripe avocado for my Mediterranean white bean salad. I cut it in half and then using a spoon carefully remove the skin. To remove the stone, you could hit it with the knife and twist it until it’s out. Then I cut each half into stripes and then into cubes around 1cm or 0.5in.
- Now it’s time for the cherry tomatoes. I just give them a rinse and then cut them in half. You could also use 1-2 normal tomatoes if you don’t have cherry ones, and you just cut them into cubes. Whatever you have in your pantry!
- I like to use some fresh dill for my Mediterranean white bean salad as it brings a nice aroma and freshness to the salad. I just grab a bunch, remove the hard bits, rinse it and then cut it finely. If you don’t like the taste of dill, you could substitute it with parsley or cilantro.
- To assemble the salad, I gather all the ingredients around my salad bowl. Then I add the cooked white beans, chopped onion, avocado, cherry tomatoes, roasted peppers, and dill. For the dressing, I squeeze one lemon to get all the juice out and add it to the salad with a couple of tablespoons of olive oil.
- I season with salt and freshly ground pepper and that’s it! My Mediterranean white bean salad is ready! I leave the salad to rest for 10 minutes before serving. That will help get all the juices out and the beans to absorb all the flavors.
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Serving suggestions
We like to have this Mediterranean white bean salad as a side dish with our main or a light lunch with a slice of bread on the side to soak all the juices. You could also add it to a wrap or a sandwich and have it as a snack or take it with you when you are out.
Storage
I store the cannellini beans salad in the fridge and consume it within 3-4 days. I find that it tastes even better the next day after resting.
