chopped white bean mediterranean inspired salad

another no-bake meal prep for hot summer days

I’ve been going all in on no-bake recipes lately and absolutely loving it!! This week’s chopped white bean salad is going to be a staple for beach days and pool side eats—it’s packed with veggies, plant-based protein, and bright, fresh flavors that I’m always craving in warm weather. Add this to your meal prep plan OR make it for your next family party, barbecue, dinner party… basically anything! It’ll be a crowd pleaser.

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Chopped White bean Mediterranean Inspired Salad

White Bean Salad:

• 2 cans white beans, drained & rinsed

• 1 cup cherry tomatoes, halved

• 16 oz jar roasted red peppers, drained & chopped

• 3/4 cup pitted kalamata olives, chopped

• 1 english cucumber, diced

• 1 cup packed basil leaves, chopped

• 3/4 cup crumbled feta (omit for dairy-free)

Dressing:

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

• juice of 1/2 lemon

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 1 tsp dried oregano

Instructions:

1. Drain the cans of beans and rinse with cold water until there are no bubbles. Set aside.

2. Chop up all of the veggies, then add all of them to a large mixing bowl with the chopped basil and feta. Mix to combine.

3. In a small jar or bowl, whisk together all dressing ingredients. Pour over the salad and mix again (you may not want to use all of the dressing, depending on your preference).

4. Enjoy immediately or store in an airtight container in the refrigerator for up to five days.

Note: after sitting in the fridge some liquid will likely collect at the bottom, that’s normal and you can discard!

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I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!

And in case you missed it, I shared a new meal plan + my grocery list template in this week’s paid newsletter!

Much love,

Jenn