mediterranean white bean salad

$5.90 recipe / $0.93 serving

After eating the cooked down, well melded flavors and textures of my pot roast all week, my palate desperately needed something fresh and bright. I wanted green, I wanted tang, I wanted fresh. I had a couple of cans of butter beans in my cabinet that I had bought with the intention of making a quick Italian garlic and parsley dish with but I soon had a much, MUCH better use for them. This Mediterranean style bean dish is very similar to tabbouleh (one of my all-time favorite salads) but uses white beans instead of bulgar wheat and the herbs and spices have been simplified. I used large butter beans for this recipe but any white bean will work (cannellini or even garbanzo). The salad turned out so freaking good that I ate almost half of it immediately after taking the pictures (I made a half batch). If you’re looking for a main dish, this salad would also make an excellent bed for a piece of grilled chicken or fish!

Mediterranean White Bean Salad

Mediterranean White Bean Salad

5.0 from 2 reviews
mediterranean white bean salad
 
Prep time
Total time
 
Total Cost: $5.90
Cost Per Serving: $0.93
Serves: 4-6
Ingredients
  • 2 (15 oz. cans white beans $1.84
  • 1 bunch curly leaf parsley $0.57
  • 1 pint grape tomatoes $1.75
  • 4 cloves garlic $0.09
  • 2 Tbsp olive oil $0.21
  • 2 Tbsp lemon juice $0.10
  • 15 cranks fresh ground pepper $0.05
  • ¼ tsp salt $0.05
  • 3 oz. feta cheese $1.24
Instructions
  1. Drain and rinse the beans. Rinse the parsley and chop it fairly fine but do not mince (see photo below). Rinse the tomatoes and slice them in half. Mince the garlic. Combine the beans, parsley, tomato and garlic in a bowl.
  2. Add the olive oil, lemon juice, salt and pepper. Stir to combine and taste and adjust salt pepper content to your liking. Either stir in the crumbled feta or plate up the salad and sprinkle ½ oz. on top of each serving.

Step By Step Photos

butter beansHere are the large butter beans that I used. I think the large size gives a nice visual contrast to the salad and their rich buttery flavor mellows out the garlic and lemon juice. (Remember, these photos are of a half batch)

chopped parsleyChop the parsley until it is about this fine. You want small pieces but you don’t want it so fine that it loses all of its volume.

combine ingredientsCombine all of the ingredients in a bowl and taste to adjust salt and pepper. Eat up!

Mediterranean White Bean SaladNOTE: You definitely want to use curly parsley for this salad because the texture that it adds is key. If you have some fresh mint around try chopping a little of that and tossing it in as well!

The flavor of this salad is so worth the garlic breath you’ll get, I promise!

21 Comments

  1. I’ve made this before several times and I LOVE it! However, I’m lactose intolerant and have to take handfuls of Lactaid when I eat dairy (yes, handfuls – not the 1-3 that the boxes say). It’s a pain! Is there anything I could sub for the feta that would still give it that creamy salty flavor that the feta does? I know it’s ridiculous to try and sub something for this, but sometimes I just want to enjoy a meal without popping pills :(

    • Eek, I really can’t think of anything! :(

      • Thanks, Beth! I made it last night, and used a much smaller amount of the feta so I wouldn’t have to take as much Lactaid. I also tasted it before I added the feta and it wasn’t half bad!

        Unrelated – there seems to be a butter/lima bean shortage! We have 4 grocery store chains in my town and 3 of them didn’t have butter beans at all (they’ve carried them in the past), and I got the last 3 cans from the shelves of the fourth!

  2. I just ran across your site and am so impressed.
    So great to find someone who really gets it! A lot of people don’t understand the “construction” of recipes….you understand food and spices and what goes with what!! I’ve read a number of your recipes and can’t wait to try them all. Thanks so much for sharing!
    I

  3. Samantha says:

    Simple and delicious, my fave! I opted for pre-minced garlic because I had it on hand to minimize the garlic breath, and to my first serving I added the lonely half of a tiny avocado I had browning away in the fridge. It all turned out great!

  4. Michelle Ford-Copley says:

    We LOVED this tonight!

  5. Jeri Ann says:

    Thanks! Served chicken shawarma to a friend today for lunch – delish! Love your blog and looking forward to your book!

  6. Jeri Ann says:

    Hi Beth! Will you fix this recipe so I can add it to Ziplist? I love the Ziplist idea. Thanks!

    • Oky-dokey, it’s done! Sorry, I have kind of stalled on updated the old posts to the new format.. Maybe I’ll work on that for a while today :)

  7. Anonymous says:

    I’m not a huge tomato fan, so I used chopped cucumbers instead, but kept everything else the same. Amazing and so easy and light. Thank you!

  8. I just made a 1/2 batch, its in the fridge “marinating” which is something I like to do with this kind of salad + dressing combination. I feel the flavor of the garlic, parsley and lemon blends better, kind of infuses the whole thing. Also, I tried a bit before refrigerating it and it is already great, I think if I increase the cheese a bit and maybe add some sliced kalamata olives it could be a whole meal even without chicken or anything.
    Congrats on an great recipe and awesome blog overall =)

  9. Anonymous says:

    I can’t wait to put it all together. Definitely something I would like.

  10. Anonymous says:

    I added some kalamata olive I had on hand, delicious!

  11. Jennifer says:

    Made this tonight – it’s excellent. Similar to balela but even better. Excited to try more of your recipes!

  12. Jenni R. says:

    This is now a favorite dish with me and ALL my girlfriends. (One of whom had it with toast for breakfast.) I just made a batch for my family, and we ate it all within 15 minutes. From now on, I’m making a double batch. I cannot brag on this enough!

  13. Oh I loved this! I also needed a bright pop of flavor after eating so much soup lately. It was super delicious. Put a bit of chicken on top to make it a whole meal. Thanks!

  14. Anonymous says:

    I made this salad last week and loved it. My family hated it because of the parsley, (my daughter said, “Mom, I just can’t like paisley”) but too bad for them! It was delicious!

  15. Anonymous says:

    Made this as a Christmas side dish, the colors are perfect!

  16. Anonymous says:

    I love this recipe! I’ve made it 3 times already and my husband just requested that I make it again. Thanks for sharing it!

  17. ooh, if only you’d posted this recipe a week ago, when I had half a can left! Regardless – saving this for future reference :) Looks great!

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