Mediterranean Bean Salad

Quick to prepare and full of fresh flavors, it brings together protein-rich beans, crisp vegetables, fragrant herbs, and a creamy vegan mayonnaise (regular mayonnaise is obviously an option too) that ties everything together. Light yet satisfying, it’s a colorful recipe that works just as well for busy weeknights as it does for casual gatherings. Versatile and easy to enjoy, this salad shines as a fresh side dish alongside grilled vegetables, roasted potatoes, or plant-based or meat-based mains.

It also makes a perfect light lunch or vegan light dinner when paired with crusty bread, pita, or a simple green salad. For extra flavor, let it chill briefly before serving and finish with a drizzle of olive oil and a sprinkle of fresh herbs.

Ingredients

• 350 g white beans cooked
• 1 green pepper finely chopped
• 1 Florina pepper (or red bell pepper) finely chopped
• 1 fennel finely chopped (optional)
• 1 fresh onion finely chopped
• 1 carrot grated
• ¼ bunch of fresh dill chopped
• ¼ bunch of fresh parsley chopped
• zest of 1 lime
• juice of 1 lime
• 100 g mayonnaise vegan
• salt
• pepper

Instructions

• Place all the chopped vegetables, herbs, lime zest, and lime juice in a large bowl.
• Add the mayonnaise, season with salt and pepper, and mix well with a spoon until evenly combined.
• Divide the salad among plates and serve alongside your favorite main dish, or as a light meal with a loaf of fresh bread, pita or bruschetta.

Notes

Related: White Bean Bruschetta with Garlic & Rosemary Related: White Bean Mash with Crispy Salsa and Fried Tortillas

Related: Mashed Beans with Fried Egg & Fresh Oregano Related: Osso Buco with Slow-Simmered Beans