This za'atar Cannellini Bean Salad is fresh, simple, and full of bright Mediterranean flavor. Creamy white beans are tossed with crisp cucumbers, salty feta, and a lemony za'atar dressing for a salad that's light yet satisfying. It's the kind of recipe that works just as well for an easy lunch as it does as a side dish for dinner.
As a professional recipe developer, I'm always looking for ways to make bean salads feel exciting and crave-worthy - not just something you make once and forget about. I even have an entire section in my cookbook dedicated to fresh, flavorful salads like this one that rely on simple ingredients and bold seasoning to do the heavy lifting.
This cannellini bean salad comes together quickly, holds up well if made ahead, and pairs beautifully with grilled meats, fish, or warm pita. If you love Mediterranean-inspired flavors, this one's a must-make.
If you're looking for more salad recipes, check out our: Crispy Chickpea Salad, Italian Chopped Salad, and Lemon Orzo Salad.
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Why You'll Love This Cannellini Bean Salad
- Simple ingredients: Pantry beans, fresh veggies, and feta
- Bold flavor: Za'atar adds earthy, citrusy depth
- Make-ahead friendly: Gets even better as it sits
- Versatile: Serve as a side, light lunch, or mezze-style dish
- Fresh and satisfying: Creamy beans + crisp cucumbers
What Is Za'atar?
Za'atar is a Middle Eastern spice blend typically made with dried herbs, sesame seeds, and sumac. It has an earthy, slightly tangy flavor that pairs especially well with beans, vegetables, and lemony dressings. In this salad, za'atar adds complexity without overpowering the other ingredients.
Ingredients
Here are the ingredients you'll need for this recipe:
For the Salad
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 3-4 Persian cucumbers, diced
- ⅓ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
- 1 tablespoon fresh Italian parsley, chopped
For the Za'atar Lemon Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1½ teaspoons za'atar seasoning
- 1 clove garlic, finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
See quantities below in the recipe card.
Directions
Let's make this recipe together!
Prepare the Beans
Add the drained and rinsed cannellini beans to a large mixing bowl.
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, za'atar, kosher salt, and black pepper. Stir in the minced garlic.
Assemble the Salad
Pour the dressing over the beans and gently toss to coat. Add the diced cucumbers, red onion, feta, and parsley. Toss gently until everything is evenly combined.
Serve
Serve chilled or at room temperature.
Substitutions and Variations
- Make it dairy-free: Omit the feta or use a plant-based alternative
- Add protein: Grilled chicken, shrimp, or salmon pair beautifully
- Swap herbs: Fresh dill or mint work well here
- Add crunch: Toasted pine nuts or almonds are great additions
Make Ahead & Storage
This cannellini bean salad is ideal for meal prep:
- Can be made up to 2 days ahead
- Store in an airtight container in the refrigerator
- Stir gently before serving and adjust salt or lemon if needed
Frequently Asked Questions
Yes - great northern beans or chickpeas work well as substitutes.
Yes, all ingredients are naturally gluten-free.
Absolutely. Just omit the feta or use a dairy-free alternative.
Cannellini Bean Salad with Cucumber, Feta, and Za'atar
Ingredients
For the Salad
- 2 15-ounce cans cannellini beans, drained and rinsed
- 3 Persian cucumbers diced
- ⅓ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
- 1 tablespoon Italian parsley
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1½ teaspoons za'atar seasoning
- 1 clove garlic finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Prepare the beans: Add the drained and rinsed cannellini beans to a large bowl.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, za'atar, salt, and black pepper. Stir in the minced garlic.
- Assemble the salad: Pour the dressing over the beans and gently toss to coat. Add Persian cucumbers, red onion, and feta, and toss gently until combined.
- Chill (optional): Refrigerate for 15-20 minutes to allow the flavors to meld.
- Serve: Serve chilled or at room temperature.
Did You Make This Recipe?
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