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4.72 from 7 votes

White Bean Salad With Lemon, Garlic, & Fresh Herbs

Lemony, garlicky, very healthy, and truly appetizing. Made from scratch with dry cannellini beans.
Prep Time10 mins
Cook Time2 hrs
Course: Appetizer, Side Dish
Cuisine: Greek
Keyword: detox, easy, gluten-free, gut-healing foods
Servings: 1 bowl
Calories: 967kcal


  • 250 grams / 8.8 oz white cannellini beans
  • 1 large garlic clove minced
  • 1 teaspoon mustard seeds
  • 2 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • ½ lemon zested
  • 5 tablespoons olive oil
  • 2 spring onions finely chopped
  • ½ medium-sized red onion finely chopped
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon fresh chopped dill
  • Kalamata olives to serve with
  • salt and fresh ground pepper


  • Add the beans to a medium-sized cooking pot half-filled with water and bring to a boil.
  • Cook for 2 minutes then drain the beans in a strainer. This is done to remove dirt and pesticides from the beans. Add beans back to the cooking pot with some fresh water and bring them back to a boil again. Cook the beans until tender, but don't let them get too mushy. This usually takes about 2 hours over medium heat. But this will depend on the batch of the beans. Drain in a strainer and let them cool down to room temperature.
  • In a large mixing bowl, whisk together the garlic clove, mustard seeds, red wine vinegar, lemon juice and zest, and olive oil, along with a bit of salt and pepper.
  • Add the beans to the bowl as well, along with the red onion, spring onions, parsley, and dill. Stir well to combine. Then ideally, let the salad sit for at least 30 minutes before serving. The longer it sits, the better it gets. Serve topped with Kalamata olives. Enjoy!


Serving: 1large bowl | Calories: 967kcal | Carbohydrates: 64g | Protein: 20g | Fat: 72g | Saturated Fat: 10g | Sodium: 26mg | Potassium: 1384mg | Fiber: 14g | Sugar: 5g | Vitamin A: 611IU | Vitamin C: 27mg | Calcium: 236mg | Iron: 9mg