Kitchen notes · a little help before you start
Mediterranean White Bean Salad
Mediterranean White Bean Salad brings together lemon juice, butter beans, and parsley. Give the draining and rinsing step its place before the ingredient goes into the mixture. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Mediterranean
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dietary characteristics
- Vegetarian
- Dish type
- Salads
A few quick notes
1. Drain and rinse before adding
Give the draining and rinsing step its place before the ingredient goes into the mixture. Set out a colander or sieve so that small preparation job is ready when you need it.
2. Give the dressing its own moment
The dressing has a preparation step of its own. Mix it as directed before bringing the parts together, and follow the recipe for when it is added.
3. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
Lemon juice
Look at how this ingredient comes into the method: In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper.
Butter beans
Look at how this ingredient comes into the method: Rinse and drain the canned beans.
Parsley
Look at how this ingredient comes into the method: Finely chop about 1 cup of fresh parsley (about ½ bunch).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Mediterranean White Bean Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve immediately or refrigerate up to four days. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Prepare the dressing first.
Which little step is worth remembering?
Give the draining and rinsing step its place before the ingredient goes into the mixture. Set out a colander or sieve so that small preparation job is ready when you need it.
What happens at the end?
Keep this part of the method in view: Serve immediately or refrigerate up to four days.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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