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Greek White Bean Salad with Toasted Pine Nuts

Fully assembled Greek white bean salad mixed with fresh vegetables, crumbled feta, and toasted pine nuts
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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.

Ingredients

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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.

Nutrition

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