Ingredients
For the Salad
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2 (15 oz) cans white beans (such as cannellini or Great Northern), drained and rinsed
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2 mini Persian cucumbers (or ½ English cucumber), chopped
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1 small red onion, finely diced
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½ red bell pepper, chopped
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10 oz cherry or grape tomatoes, halved
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⅓ cup Kalamata olives, pitted and roughly chopped
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1 tablespoon fresh parsley, minced
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½ teaspoon dried oregano
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½ cup crumbled feta cheese
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2 cups cooked chicken breast, diced or shredded (grilled or poached)
For the Dressing
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3 tablespoons extra virgin olive oil
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1 tablespoon red wine vinegar
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1 tablespoon lemon juice (freshly squeezed)
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1 teaspoon Dijon mustard
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1 clove garlic, minced or grated
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Salt and black pepper, to taste
Preparation Tips
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You can use canned beans for convenience, but feel free to use dried beans soaked and cooked if you prefer.
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Grilled or pan-seared chicken adds a lovely smoky touch, but leftover rotisserie chicken works well too.
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For a vegetarian option, simply omit the chicken and add extra beans or chickpeas.
Instructions
1. Prepare the Dressing
Start by making the vinaigrette so the flavors have time to meld.
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In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, and garlic.
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Whisk well or shake in a jar until emulsified.
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Add salt and pepper to taste. Set aside.
2. Prepare the Vegetables
Wash and chop all vegetables:
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Dice the cucumbers into small, bite-sized pieces.
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Finely chop the red onion.
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Slice the bell pepper and tomatoes.
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Roughly chop the olives.
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Mince the fresh parsley.
3. Rinse and Drain the Beans
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Pour the canned beans into a colander.
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Rinse thoroughly under cold water to remove excess sodium and starchy liquid.
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Let them drain completely before adding to the salad to avoid excess moisture.
4. Cook or Prepare the Chicken
If you’re starting with raw chicken:
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Season chicken breast with salt, pepper, and a sprinkle of oregano.
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Grill or pan-sear until golden and cooked through (internal temperature of 165°F or 74°C).
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Let it rest for 5 minutes before slicing or shredding.
If you have pre-cooked or leftover chicken:
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Simply dice or shred it into bite-sized pieces and set aside.
5. Combine the Salad Ingredients
In a large mixing bowl, combine the following:
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White beans
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Cucumbers
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Red onion
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Bell pepper
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Tomatoes
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Olives
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Parsley
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Dried oregano
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Chicken
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Feta cheese
6. Add the Dressing
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Pour the dressing over the salad.
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Gently toss everything together until evenly coated.
7. Let it Marinate
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For best flavor, cover the salad and let it sit in the refrigerator for 30 minutes before serving.
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This allows the beans to absorb the vinaigrette and enhances the overall taste.
8. Serve and Enjoy
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Taste and adjust seasoning as needed.
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Plate the salad in a large bowl or divide into meal-prep containers.
Notes
- Don’t Skip the Rest Time: Giving the salad 30 minutes to chill makes a huge difference. The vinaigrette soaks into the beans and softens the raw onion flavor.
- Customize Your Veggies: Feel free to add more vegetables like diced avocado, artichoke hearts, or spinach.
- Make It a Meal: With the added chicken, this salad becomes a complete, protein-rich meal. You can also pair it with whole grains like quinoa for extra bulk.
- Storage Tip: Store in an airtight container in the fridge. It keeps well for up to 3–4 days.
- Kid-Friendly Variation: Reduce the onion or use sweet cherry tomatoes and milder cucumbers for a more child-friendly flavor profile.
- Feta Options: If you prefer, use feta blocks and crumble them yourself for better texture and fresher flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes