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Fresh Zesty Lemon Feta White Bean Salad

fresh zesty lemon feta white bean salad - featured image
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A quick and easy 5-minute salad combining creamy white beans, crisp green beans, tangy lemon, and salty feta for a fresh, satisfying dish perfect for any occasion.

Ingredients

Scale
  • 1 can (15 oz / 425 g) cannellini or great northern white beans, rinsed and drained
  • 8 oz (225 g) fresh green beans, trimmed and blanched
  • 4 oz (115 g) feta cheese, crumbled
  • Juice and zest of 1 medium lemon (about 2-3 tbsp juice)
  • 2 tbsp extra virgin olive oil
  • 1 small garlic clove, finely minced (optional)
  • 2 tbsp chopped fresh parsley or dill
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Trim the ends off about 8 oz (225 g) of fresh green beans. Bring a medium pot of salted water to a boil. Add green beans and blanch for 2-3 minutes until bright green and just tender but still crisp. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.
  2. Open a 15 oz (425 g) can of white beans (cannellini or great northern). Rinse them well under cold water to remove excess sodium and canned flavor. Drain thoroughly.
  3. In a small bowl, whisk together the juice and zest of one lemon (about 2-3 tbsp juice), 2 tbsp extra virgin olive oil, finely minced garlic clove, a pinch of red pepper flakes if using, and a little salt and pepper. Taste and adjust seasoning carefully, remembering feta will add saltiness.
  4. In a large bowl, combine the blanched green beans, white beans, and 4 oz (115 g) crumbled feta cheese. Pour the dressing over everything and toss gently to coat all the ingredients evenly.
  5. Fold in 2 tbsp chopped parsley or dill for a fresh herbal lift.
  6. Give the salad a final stir and taste. Add more lemon juice or olive oil if needed. Serve immediately or chill briefly to let flavors meld (about 15-20 minutes).

Notes

If you want a dairy-free version, swap feta with crumbled firm tofu or toasted nuts. Blanch green beans properly and use an ice bath to keep them crisp and vibrant. Rinse canned beans thoroughly to remove excess salt and canned flavor. Toss gently to avoid mashing beans. Salad holds well refrigerated for up to 2 days but is best fresh.

Nutrition

Keywords: lemon feta salad, white bean salad, green bean salad, quick salad, healthy salad, easy salad recipe, vegetarian salad, gluten-free salad

Find it online: https://chloeplate.com/fresh-zesty-lemon-feta-white-bean-salad-easy-5-minute-recipe/