How long can I make this salad ahead?

You can make this Mediterranean White Bean Salad up to a day in advance. In fact, the flavor improves after a few hours in the fridge as the ingredients marinate. For the freshest texture, wait to add the mint and nuts until just before serving.

What types of beans can I use?

Butter beans are ideal for their creamy consistency, but other white beans like great northern, cannellini, or even garbanzo beans (chickpeas) work beautifully. Just be sure to drain and rinse well for the cleanest flavor.

Can I use dried beans instead of canned?

Absolutely. Soak dried white beans overnight, cook them until tender, and let them cool completely before adding to the salad. They’ll offer a firmer bite and allow for more seasoning control — perfect if you're optimizing for sodium or texture.

How long will leftovers last?

Leftovers keep well in the refrigerator for up to four days in an airtight container. To maintain texture, store fresh herbs and nuts separately, then mix them in before eating. This way, every serving feels fresh and crisp.

Mediterranean White Bean Salad – 7 Powerful Reasons It’s a Winner

Description

Mediterranean White Bean Salad bursts with bold flavor, fresh herbs, and protein-rich beans. Perfect make-ahead dish for healthy meals.

Ingredients

1 tablespoon capers 1 garlic clove, finely minced 2 Medjool dates, finely diced (use 3 if small or for more sweetness) 1 tablespoon fresh parsley, finely chopped 2 teaspoons ground sumac (or substitute with paprika or smoked paprika) 1/2 teaspoon kosher salt 1/2 teaspoon black pepper, freshly ground Zest and juice of 1 lemon 3 tablespoons olive oil 1 can (15 ounces) butter beans (or substitute with Great Northern, cannellini, or garbanzo beans), drained and rinsed 1/2 cup green olives, pitted and roughly chopped 1/4 cup shallots, thinly sliced 1 cup asparagus, chopped into 1-inch pieces, blanched and cooled 1/4 cup fresh mint leaves, torn or minced 1/4 cup hazelnuts, roughly chopped (or substitute with sliced almonds)

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, mash the capers with a fork. Add garlic, dates, parsley, sumac, salt, pepper, lemon zest, lemon juice, and olive oil. Whisk until well combined. Add the beans, olives, and shallots. Toss to coat evenly. Let marinate at room temperature for 10 to 15 minutes to blend flavors. While the salad is marinating, blanch the asparagus. Microwave or boil briefly until tender-crisp, then transfer to an ice bath to stop cooking. Drain well. Add the cooled asparagus, mint, and hazelnuts to the salad. Stir gently to combine. Taste and adjust seasoning as needed. Serve immediately or chill for about 1 hour before serving. Optional toppings include additional herbs, nuts, or a sprinkle of smoked paprika.