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White Bean & Cucumber Salad

White Bean & Cucumber Salad

Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Servings 4
Calories 393 kcal
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil 60 ml
  • 1 tbsp sherry vinegar 15 ml
  • 1 clove garlic
  • 1 tsp dried oregano 1 gram
  • 2 tbsp finely chopped fresh parsley 8 grams
  • 2 15.5 oz canned white beans 880 grams
  • 1/2 english cucumber
  • 1 shallot
  • 12 cherry tomatoes
  • pinch sea salt
  • dash black pepper


  1. Add 1/4 cup extra virgin olive oil into a bowl, along with 1 tbsp sherry vinegar, finey grate in 1 clove garlic, add 1 tsp dried oregano, 2 tbsp finely chopped fresh parsley and season with sea salt & black pepper, whisk together and set aside

  2. Drain the canned white beans into a colander, rinse under cold water and then shake off any excess water, transfer the beans into a large bowl

  3. Cut the cucumber into small 1/4 inch (.635 cm) pieces, thinly slice the shallot and cut the cherry tomatoes in half, add the ingredients into the bowl with the beans, season with sea salt & black pepper

  4. Pour the dressing over the ingredients and gently mix together until well mixed, transfer into a serving dish and serve chilled or at room temperature, enjoy!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make this Recipe

Nutrition Facts
White Bean & Cucumber Salad
Amount Per Serving
Calories 393 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 601mg26%
Potassium 1207mg34%
Carbohydrates 52g17%
Fiber 12g50%
Sugar 3g3%
Protein 17g34%
Vitamin A 466IU9%
Vitamin C 16mg19%
Calcium 187mg19%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.