Mediterranean Chopped White Bean Salad

Recipe
Written By Kelsey Whittaker

Fresh Ingredients, Lasting Fullness

Fresh, vibrant, and packed with Mediterranean flavor, this chopped white bean salad is the kind of meal that makes healthy eating feel easy. Loaded with fiber-rich beans, crisp vegetables, fresh herbs, and heart-healthy fats, it’s both nourishing and satisfying while still feeling light and refreshing. Perfect for warm-weather lunches, simple dinners, or meal prep throughout the week, this is one of those recipes that tastes even better after the flavors have had time to mingle.

Ingredients with a purpose

Heart Health

The combination of beans, olives, and healthy fats from pine nuts contributes to heart health by promoting healthy cholesterol levels and reducing inflammation.

Digestive Health

High fiber content from navy beans and vegetables aids in digestion, supports gut health, and helps maintain regular bowel movements.

Nutrient Density

This recipe is rich in vitamins and minerals, including vitamin A, vitamin C, and potassium, which are essential for overall health and immune function.

Ingredients: 2 Servings

  • 2 cups White Navy Beans (cooked)

  • 1/4 head Green Lettuce (chopped)

  • 1 Red Bell Pepper (medium, finely chopped)

  • 1 Cucumber (small, finely chopped)

  • 2 tbsps Red Onion (finely chopped)

  • 2 tbsps Basil Leaves (chopped)

  • 2 tbsps Fresh Dill (chopped)

  • 3 tbsps Sun Dried Tomatoes (packed dry, not in oil, finely chopped)

  • 1/3 cup Green Olives (chopped)

  • 2 tbsps Pine Nuts (optional)

Recipe:

  • Mix the dressing: juice the lemon and mix with the olive oil. Add S&P to taste.

  • Add the rest of the ingredients to a large bowl. Add the dressing. Toss well to combine.

  • Divide evenly into bowls or plates and enjoy!

More Notes:

  • Leftovers: Refrigerate in an airtight container for up to four days.

  • Serving Size: One serving is approximately three cups.

  • More Flavor: Add salt and black pepper, oil, lemon juice, or extra fresh herbs. Add cooked brown rice or quinoa.

  • More protein: Top with grilled chicken, salmon, or steak.

  • Pro Tip: Make extra for dinner and serve in a pita for lunch the next day.

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Kelsey Whittaker
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