Marinated White Bean Greek Salad is the perfect no cook lunch or side dish that you need for your summertime. So good especially when you do not want to turn on your oven.
Hello y’all! I have a new obsession, which is shocking I know.
I’m back again with another one of my stupidly simple recipes – one I’ve been enjoying as we finished up the last few weeks of studying for the prelim intensity. To be honest, I have been cooking so many crazy things lately in the kitchen – and LOTS of them all at once- just because I haven’t been there in so long. However, it’s been so nice to enjoy some of these reeeeeeally easy meals for lunches or mid-afternoon snacks.
Guys I have no idea what to do now that I don’t have to study for hours and hours hahaha.
I’m no stranger to marinated beans, doing it with these chickpeas last year or these black beans and falling in major love. They quickly became a staple in, well, my life. I love having them just to snack on or throw in a salad or whatever.
Beans easily rank up there as one of my favorite foods, but chickpeas aren’t my number one. Roasted chickpeas miiiiight be number one, but I don’t always think to set my oven to 425 and roast ‘em. I’m impatient to say the least.
White beans however? THE BEST. I love their creaminess. They are hearty and comforting but light at the same time. And they go with SO many different flavors.
Yes you heard that. They go with all the things.
Now that it’s summer, I love making marinated white beans and putting it on a salad, like this Marinated White Bean Greek Salad. Now, if you wanted to, you could also pour them on toast or over rice. How I love eating them is on a BIG AF green salad topped with crispy halloumi. If you are not eating dairy, feel free to try this dairy free halloumi. It’s delicious!
If you end up making this recipe, feel free to leave a comment below or tag me on Instagram. I would love to see it!
Yields 4 meal sized salads
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 (15 ounce) cans or 3.5 cups white beans (great northern/cannellini), drained and rinsed
- 6 tablespoons olive oil
- 2 tablespoon red wine vinegar
- 1 lemon juiced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 2 teaspoons honey
- 2 garlic cloves minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 head romaine, chopped
- 1 English cucumber, chopped
- 1-2 roma tomatoes, chopped
- grilled halloumi cheese (optional)
Place the beans in a large bowl. In a small bowl, whisk together the oil, vinegar, lemon juice, herbs, honey, garlic, oregano salt, pepper and red pepper flakes. Pour over the beans. Cover the bowl and allow to sit in the fridge and sit for at least 30 minutes.
In a large serving bowl, add chopped romaine, tomatoes, and cucumbers. Pour marinated white beans over the salad. Top with grilled halloumi, if desired. EAT.