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White Jumbo Beans Salad | Bake to the roots

Summer Salad with White Jumbo Beans

  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 01:25
  • Total Time: 12:00
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: International
  • Diet: Vegetarian


Delicious and easy to prepare summer salad made with white jumbo beans, tomatoes, and cucumber. Great dish on a hot summer day!



For the salad:
7 oz. (200g) dried white jumbo beans
7 oz. (200g) mini cherry vine tomatoes (mixed), halved
1/2 cucumber, diced
1 small red onion, chopped
1.4 oz. (40g) dried tomatoes (in oil), chopped
1.4 oz. (40g) olives, in rings
3.5 oz. (100g) feta cheese, crumbled

For the dressing:
3 tbsp. olive oil
2 tbsp. red balsamic vinegar
1 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
salt, pepper

some chopped parsley (optional)


1. Start the night before. Let the white beans soak in water (according to the package directions) for 8-12 hours. The next day, bring a large pot of water to a boil, add the drained beans, then cook for 60-75 minutes until tender (but not falling apart). Remove from the heat, rinse with cold water and let cool down.

2. Wash and dry the tomatoes, then cut them all in half. Cut the cucumber into small cubes. Peel and finely chop the onion. Cut the dried tomatoes into small pieces. Cut the olives into rings. Mix everything with the cooled beans in a large bowl.

3. For the dressing, mix the oil with balsamic vinegar, oregano, garlic powder, lemon pepper, salt, and pepper. Add to the bowl and mix well. Place the salad in the fridge for about 1 hour. Sprinkle with crumbled feta cheese and chopped parsley (optional) before serving.


Enjoy cooking!

Keywords: white beans, salad, tomato, summer