Greek White Bean Salad

Mediterranean white bean salad is the perfect light dinner or lunch! Easy to make, only 1 bowl and 5 minutes to make this healthy flavorful salad that is vegan, gluten free and dairy free!

Course Salad

Cuisine Greek

Keyword greek white bean salad, mediterranean white bean salad

Prep Time 5

Total Time 5

Servings

Calories 310kcal

Author Samantha Rowland

Cost $4.94 Recipe/$1.24 Serving

Ingredients

1/2 medium red onion, chopped $0.17
2 tbsp. red wine vinegar $0.38
1/2 large lemon, juiced $0.21
1 tbsp. olive oil $0.22
1/2 tsp sea salt $0.03
1 tsp garlic powder $0.10
1 tsp dried oregano $0.10
1 cup chopped tomatoes $1.00
1/2 cup chopped flat leaf parsley (about 1/2 bunch) $0.75
2 cans white beans (cannellini, great northern white beans) $1.98

Instructions

Start by chopping the red onion into small pieces.
Add the onion to the mixing bowl. Add the red wine vinegar and lemon juice to the onion and let sit 3-5 minutes.
While onions are soaking, cut the tomatoes, chop the parsley and rinse and drain the beans.
Add all the ingredients (olive oil, salt, garlic powder, oregano, tomatoes, parsley and white beans) to the bowl and stir well.
If time allows, let salad sit in the fridge for 30 minutes to 1 hour to allow flavors to incorporate.

Notes

To make this salad more filling

Protein: Add balsamic tofu, hemp hearts, chicken, salmon, shrimp, canned tuna or canned salmon
Veggies: cucumbers, bell peppers (red, yellow or orange), quick steamed green beans, cauliflower rice, artichoke hearts, heart of palm, zucchini noodles.
Fats: olives, nuts, cheese (feta would be great if not vegan), avocado.

To add more flavor to this salad

Herbs: You can add fresh mint, dill, oregano or basil for more flavor. You would only need 1-2 tbsp fresh of any of these options.
Heat: You can make this salad spicy by adding pepperoncini peppers, crushed red pepper, or cayenne pepper.

Storage:

Store leftovers in the fridge in an airtight container for up to 5 days.

Nutrition