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This white bean salad delivers big flavor with minimal effort and zero cooking. Creamy cannellini beans meet tangy feta and fresh herbs in a bright lemon garlic vinaigrette. It is the kind of meal I turn to when I want something satisfying without turning on the stove.
I started making this when I needed no cook meals during hot summers and now it is one of my favorite ways to use canned beans creatively.
Ingredients
- Lemon juice: adds fresh acidity to balance the rich feta
- Greek yogurt: creates creaminess in the vinaigrette with added protein
- Dijon mustard: brings subtle heat and helps emulsify the dressing
- Fresh garlic: adds sharpness and depth
- Olive oil: rounds out the dressing with healthy fats
- Cannellini beans: provide creamy texture and satisfying protein
- Baby spinach: adds freshness and nutrients
- Cherry tomatoes: give juicy sweetness and color
- Shallots: offer a mild onion bite that complements the vinaigrette
- Fresh dill: lifts the salad with its grassy brightness
- Feta cheese: provides tangy richness and saltiness
- Toasted walnuts: give a crunchy contrast and nutty depth
Step-by-Step Instructions
- Make the vinaigrette:
- In a large mixing bowl whisk together lemon juice Greek yogurt mustard garlic salt and pepper until smooth
- Emulsify the dressing:
- Slowly drizzle in olive oil while whisking constantly to create a cohesive vinaigrette that does not separate
- Combine the salad:
- Add cannellini beans spinach cherry tomatoes shallots and dill to the bowl and gently toss everything until evenly coated
- Finish and serve:
- Top the salad with crumbled feta and toasted walnuts and serve immediately or chill slightly
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The feta in this salad is my favorite element because it adds creamy saltiness that perfectly complements the lemony dressing. My mom once brought this to a family picnic and it was the first dish to disappear.
Storage Tips
Keep leftovers in an airtight container for up to three days in the fridge. Wait to add the feta and walnuts until just before serving to maintain texture.
Ingredient Substitutions
Use Great Northern beans or chickpeas if cannellini are not available. Baby kale or arugula works well instead of spinach. Sunflower seeds or pecans can replace walnuts.
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Serving Suggestions
Serve with grilled flatbread or a bowl of chilled soup for a complete no cook meal. It also makes a great potluck addition or picnic side.
Cultural Context
This salad has Mediterranean roots with ingredients like feta olive oil and lemon that are classic in Greek and Italian cooking. It aligns well with the Mediterranean diet principles.
Frequently Asked Questions About Recipes
- → Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. For best texture, add the vinaigrette and feta just before serving.
- → What other beans can I use?
Great Northern or navy beans work well as substitutes for cannellini beans in this dish.
- → What other herbs can I use?
Fresh parsley, basil, cilantro, or chives can replace dill for different herbal notes.
- → Can I use a different cheese?
Yes, goat cheese or ricotta salata are good alternatives if you don’t have feta on hand.
- → How do I keep the vinaigrette from separating?
Whisk the oil in slowly and steadily to help the vinaigrette emulsify and stay smooth.