Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Fully assembled Greek white bean salad mixed with fresh vegetables, crumbled feta, and toasted pine nuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Greek White Bean Salad with Toasted Pine Nuts

Recipe by Chloe Davis

This bright, no-cook salad combines creamy cannellini beans, crisp vegetables, and a lemon-herb dressing in a single bowl. Finished with buttery toasted pine nuts and fresh mint, it brings incredible texture and crunch to a classic Mediterranean side dish.

  • Total Time15 minutes
  • Yield6 servings 1x

Ingredients

Scale

Dressing & Base

  • 1/4 cup fresh lemon juice
  • 1/2 small red onion, very thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Salad Components

  • 2 (15-ounce) cans cannellini or great northern beans, rinsed and drained
  • 1 medium English cucumber, halved lengthwise and thickly sliced
  • 1 dry pint (10 ounces) cherry tomatoes, halved
  • 1/2 large red bell pepper, chopped
  • 3/4 cup pitted Kalamata olives, halved
  • 4 ounces feta cheese, crumbled from a block (about 1 cup)
  • 1/4 cup pine nuts, lightly toasted
  • 1/4 cup packed fresh mint leaves, chopped

Instructions

  1. Macerate the onions: In a large serving bowl, combine the fresh lemon juice and sliced red onion. Let sit for 10 minutes to mellow the raw bite of the onion.
  2. Whisk the dressing: To the same bowl, add the extra-virgin olive oil, Dijon mustard, honey, dried oregano, lemon zest, kosher salt, and black pepper. Whisk vigorously until the mixture is thoroughly combined and slightly emulsified.
  3. Marinate the beans: Add the drained cannellini beans directly to the dressing. Toss gently to coat and allow them to marinate while you prep the remaining vegetables.
  4. Assemble the salad: Fold in the cucumber, cherry tomatoes, red bell pepper, and Kalamata olives, stirring from the bottom up until everything is evenly dressed.
  5. Garnish and serve: Just before serving, top the salad with the crumbled feta cheese, toasted pine nuts, and fresh mint. Serve immediately, or cover and chill for up to 4 hours.

Notes

  • Why it works: Macerating the red onion directly in the lemon juice removes its sharp, harsh bite while simultaneously infusing the base dressing with a mild, sweet onion flavor.
  • Make-ahead tip: You can mix the beans, dressing, and hearty vegetables up to 2 days in advance. Hold off on adding the cucumber, feta, fresh mint, and pine nuts until right before serving to maintain the best crunch and texture.

Nutrition (per serving — estimates)

Calories: 340 | Total Carbs: 25g (Fiber: 8g, Sugar: 5g) | Fat: 22g (Saturated: 5g) | Protein: 11g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 340
  • Sugar: 5g
  • Fat: 22g
  • Saturated Fat: 5g
  • Carbohydrates: 25g
  • Fiber: 8g
  • Protein: 11g

Find it online: https://delicious.alfityan.org/2026/07/11/15-minute-greek-white-bean-salad-with-pine-nuts/