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Mediterranean White Bean Salad

Yummy deliciousness and creamy crunch in this Mediterranean White Bean Salad - you're going to love everything about this one - you can serve it cold or room temperature. Perfect for a buffet or light lunch!
Course Salads
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 345kcal
Author Deb Clark


  • 1 lb dried white beans
  • ¼ cup capers
  • ½ red onion
  • 1 cup arugula
  • 1 cup chopped tomatoes
  • 1 cup sugar snap peas
  • 1 cup grated Parmesan cheese
  • Lemon Vinaigrette
  • cup good olive oil
  • 2 whole lemons
  • 1 ½ teaspoon salt
  • ¾ teaspoon pepper


  • Cook beans according to package directions, drain well and allow to cool for about ½ hour. Place in a large bowl
  • While the beans are cooling, chop the vegetables. Dice the onion and tomato. Clean the sugar snap peas and slice them into small bite sized pieces on the diagonal. Grate the parmesan cheese. All these ingredients along with the parmesan cheese to the bowl with the beans.
  • Make the vinaigrette - zest & juice one lemon. Add the lemon juice & zest to a jar with the olive oil, salt & pepper. Shake together really well. Pour over the salad and mix to combine. This salad can be served at room temperature or chilled - perfect for a bbq!


Calories: 345kcal | Carbohydrates: 40g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 832mg | Potassium: 1170mg | Fiber: 10g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 25.6mg | Calcium: 304mg | Iron: 6.9mg