Cannellini Bean Salad with Cucumber, Feta, and Za’atar
Bright and easy Cannellini Bean Salad with crisp cucumber, creamy feta, and a lemon-za’atar dressing — a fresh Mediterranean-inspired salad perfect as a light lunch or flavorful side.
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.
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