Quick-Marinated White Bean Salad and Feta Lettuce Cups Recipe

By
Emily and Matt Clifton
Emily and Matt Clifton: Contributing Writers at Serious Eats
Emily and Matt Clifton
Emily and Matt Clifton are recipe developers, photographers, and cookbook authors. Their two cookbooks are Cork and Knife (2019) and The Ultimate Dutch Oven Cookbook (2021).
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Updated Aug. 29, 2018
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Matthew and Emily Clifton

Why This Recipe Works

  • Adding mustard to the vinaigrette helps emulsify the dressing (which also acts as a marinade for the beans).
  • Letting the shallots marinate in the acidic dressing reduces their oniony bite.
  • Using lettuce cups helps cut down on cleanup, especially useful if you're taking this salad out for a picnic or potluck.

A bean salad doesn't have to be boring. The creamy white cannellini beans in this easy salad absorb the bright flavor of a vinaigrette in just a few minutes. Paired with briny olives, fresh cucumbers, tomatoes, and feta cheese, and served in lettuce cups, they make a quick and substantial dinner.

Recipe Details

Quick-Marinated White Bean Salad and Feta Lettuce Cups Recipe

Active 20 mins
Total 20 mins
Serves 4 servings

Ingredients

For the Dressing:

  • 1 small garlic clove, grated on a Microplane or minced 

  • 1/4 cup (60ml) fresh juice from about 2 lemons

  • 1 tablespoon (15ml) red wine vinegar

  • 1/3 cup (80ml) extra-virgin olive oil

  • 1 tablespoon (15ml) Dijon mustard

  • 1 teaspoon (5ml) honey

  • Kosher salt and freshly ground black pepper

For the Salad:

  • 1 (15-ounce) can cannellini beans, drained and rinsed

  • 1 large shallot, finely chopped (about 2 tablespoons)

  • 1/2 pint grape tomatoes (7 ounces; 200g), halved 

  • 3 Persian cucumbers (or 1/2 English cucumber), seeded and diced

  • 2/3 cup Kalamata olives, pitted and halved

  • Handful fresh flat-leaf parsley leaves and tender stems, roughly chopped

  • Handful fresh basil leaves, roughly chopped

  • 5 ounces (140g) feta cheese, preferably French or Greek, drained and crumbled

  • 1 head Boston lettuce, washed, leaves separated (optional)

Directions

  1. For the Dressing: In a large bowl, whisk together garlic, lemon juice, vinegar, olive oil, mustard, and honey. Season with salt and pepper.

  2. For the Salad: Add beans and shallot to dressing and toss well. Let stand at room temperature for 10 minutes. (To save time, you can prep the rest of the salad ingredients while you wait.)

  3. Stir tomatoes, cucumber, olives, herbs, and cheese into bean/shallot mixture. Season with salt and pepper.

  4. Spoon salad into individual bowls or lettuce-leaf cups (if using) and serve.

This Recipe Appears In

Nutrition Facts (per serving)
419 Calories
31g Fat
25g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 419
% Daily Value*
Total Fat 31g 40%
Saturated Fat 9g 43%
Cholesterol 31mg 10%
Sodium 918mg 40%
Total Carbohydrate 25g 9%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 12g
Vitamin C 16mg 79%
Calcium 265mg 20%
Iron 4mg 21%
Potassium 586mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)