White Bean Greek Salad

By Rachael DeVaux
Servings: 4 -5 servings


  • 4 persian cucumbers, diced
  • 2 cups cherry tomatoes, halved
  • 2 cups diced bell peppers
  • 3-4 tbsp diced red onion
  • 1 can white northern beans, drained & rinsed
  • 1 lemon, juiced
  • 1/4 cup finely chopped fresh parsley
  • 1-2 tsp sea salt
  • 1-2 tsp  fresh oregano
  • 3-4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar


  • Mix all ingredients together, chill for 2-3 hours in the fridge, then serve! Store in an airtight container— it keeps for up to 3 days fresh.

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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