Cannellini Bean Salad
This cannellini bean salad is ready in 10 minutes and full of flavor with fresh herbs and feta! It’s a Mediterranean-inspired quick and healthy lunch or side dish.
- Prep
- 10 min
- Total
- 10 min
- Yield
- 2
Ingredients 11
- 15 -ounce can cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, sliced, or 1 ripe tomato, diced
- 1 garlic clove, grated
- ¼ cup mint leaves, chopped (or Italian parsley, which stays green for storage)
- ¼ cup basil leaves, chopped (optional, or dill)
- ½ teaspoon sumac (see Notes)
- ½ teaspoon kosher salt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ cup pickled red onions
- ¼ cup crumbled feta cheese (optional but recommended; see Notes)
Method 3
- 01
Prep the produce: Prep the fresh ingredients as noted in the ingredient list.
- 02
Mix the salad: In a medium bowl, stir together the beans, tomatoes, garlic, mint, basil, sumac, kosher salt , lemon juice, and olive oil until everything is evenly coated.
- 03
Finish and serve: Top with the pickled red onions and crumbled feta. Taste and add more salt or lemon juice if desired. Serve immediately, or refrigerate until ready to serve. Leftovers store 3 to 4 days refrigerated.
Provenance
- recipe-clones/acouplecooks-data
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