Vibrant Quinoa Cannellini Bean Salad with fresh herbs, cannellini beans, and lime wedges in a serving bowl.

Quinoa Cannellini Bean Salad

by
Jump to Recipe·Print Recipe
Chef Clara

A fresh quinoa cannellini bean salad with lime dressing—Mediterranean-inspired, protein-rich, and perfect as a light meal or healthy side dish.

Why this version is a keeper

  • Packed with plant-based protein and fiber
  • Bright, zesty, and fresh flavors
  • Gluten-free and easily adaptable for vegan diets
  • Great for meal prep—tastes even better after sitting
  • Requires minimal cooking
  • Customizable with seasonal vegetables or add-ins
  • Balanced, colorful, and wholesome
  • Ideal for potlucks, picnics, or weekday lunches
  • Light yet satisfying
  • Makes great use of pantry staples like beans and quinoa

The shopping list

For the Salad:

  • 1 cup cooked quinoa, cooled
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 Persian cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 cup black olives, sliced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup feta cheese, crumbled
  • Fresh parsley or cilantro, chopped (for garnish)

For the Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sumac (optional, for added tang)
  • Salt and freshly ground black pepper, to taste

Directions

  1. Prepare the Salad:
    • In a large mixing bowl, combine the quinoa, cannellini beans, cherry tomatoes, cucumber, red bell pepper, black olives, and red onion.
  2. Make the Dressing:
    • In a small bowl or jar, whisk together the olive oil, lime juice, oregano, sumac (if using), salt, and pepper until well blended.
  3. Assemble the Salad:
    • Pour the dressing over the salad ingredients.
    • Toss gently to combine until everything is evenly coated.
    • Add crumbled feta and give it one final gentle mix.
  4. Serve:
    • Garnish with freshly chopped parsley or cilantro.
    • Let sit for about 5 minutes to allow the flavors to meld.
    • Serve immediately or chill and enjoy later—delicious cold or at room temperature.

Servings and time

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes (for quinoa, if not pre-cooked)
Total Time: 25 minutes
Calories: Approximately 300 kcal per serving

Ways to switch it up

  • Swap cannellini beans with chickpeas or black beans
  • Use chopped spinach, arugula, or kale for extra greens
  • Add diced avocado for creaminess
  • Try lemon juice instead of lime for a flavor change
  • Substitute feta with goat cheese or a dairy-free alternative
  • Mix in cooked chicken, tuna, or shrimp for added protein
  • Add a pinch of chili flakes for subtle heat
  • Toss in toasted pine nuts or sunflower seeds for crunch
  • Replace black olives with green or Kalamata for variety
  • Include roasted red peppers for a smoky twist

Day-2 notes

Storage:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating:
No reheating necessary. Serve cold or let sit at room temperature for 10 minutes before serving.

The wrap-up

Quinoa Cannellini Bean Salad is a colorful, nourishing, and flavor-packed dish that brings together simple ingredients in a fresh and exciting way. Whether you’re serving it as a main or side, for lunch or dinner, this Mediterranean-style salad is a refreshing go-to recipe that’s sure to impress your taste buds and fuel your day.

FAQs

How long does Quinoa Cannellini Bean Salad last in the fridge?

Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This salad is not recommended for freezing as fresh vegetables and cooked quinoa don’t freeze well in this form. No reheating is necessary; serve cold or at room temperature.

Can I substitute butter in this recipe?

I’ve found that for richness, you could substitute the butter with an equal amount of extra-virgin olive oil, which will impart a fruitier flavor. For a creamy texture, consider adding diced avocado. A dairy-free butter alternative can also be used, maintaining a similar richness without dairy.

How long does this need to chill before serving?

In my experience, this salad benefits from sitting for about 5 minutes to allow the flavors to meld. While no specific chilling time is stated in the recipe, refrigerate until firm, at least 2 hours or overnight for best results, to fully enhance the flavors.

What goes well with Quinoa Cannellini Bean Salad?

This Mediterranean-inspired salad pairs wonderfully with grilled chicken or fish for a complete meal. It’s also delicious alongside warm pita bread and a dollop of hummus. For a more substantial spread, consider serving it with roasted vegetables like zucchini or eggplant.

Is Quinoa Cannellini Bean Salad gluten-free?

Yes, this Quinoa Cannellini Bean Salad is explicitly stated as gluten-free in the recipe content. It is also easily adaptable for vegan diets. To make it vegan, simply substitute the crumbled feta cheese with a dairy-free alternative, as suggested in the ‘Ways to switch it up’ section.

Cook these next

More to Try

More to Try

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A fresh quinoa and cannellini bean salad with chopped cucumber, cherry tomatoes, red onion, parsley, and mint served in a rustic bowl.

Quinoa Cannellini Bean Salad

  • Author: Chef Clara
  • Total Time: PT30M
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A fresh quinoa cannellini bean salad with lime dressing—Mediterranean-inspired, protein-rich, and perfect as a light meal or healthy side dish.

Ingredients

Scale

For the Salad:

  • 1 cup cooked quinoa, cooled

  • 1 cup canned cannellini beans, drained and rinsed

  • 1 cup cherry tomatoes, halved

  • 1 Persian cucumber, diced

  • 1 red bell pepper, diced

  • 1/4 cup black olives, sliced

  • 1/4 cup red onion, finely chopped

  • 1/4 cup feta cheese, crumbled

  • Fresh parsley or cilantro, chopped (for garnish)

For the Dressing:

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lime juice

  • 1 teaspoon dried oregano

  • 1/2 teaspoon sumac (optional)

  • Salt and freshly ground black pepper, to taste

Instructions

  • Prepare the Salad:
    In a large bowl, mix together quinoa, cannellini beans, tomatoes, cucumber, bell pepper, olives, and red onion.

  • Make the Dressing:
    In a small bowl, whisk together olive oil, lime juice, oregano, sumac (if using), salt, and pepper.

  • Assemble the Salad:
    Pour the dressing over the salad and toss gently to combine.
    Add crumbled feta and mix lightly again.

 

  • Serve:
    Garnish with chopped parsley or cilantro.
    Let sit 5 minutes for flavors to blend.
    Serve chilled or at room temperature.

Notes

  • Chill for 1 hour for enhanced flavor.
  • Add grilled chicken or shrimp for extra protein.
  • Make it vegan by omitting or substituting the feta cheese.
  • Prep Time: PT15M
  • Cook Time: PT15M
  • Category: Salad
  • Cuisine: Mediterranean

Did you make this recipe?

Share a photo and tag us on Facebook — we can’t wait to see what you’ve made! And Follow us on Pinterest Clap Recipes.