Skip to content

Mediterranean Salad Bowl

Beans are the base for this tasty creative lunch or dinner bowl featuring Mediterranean flavours.


  • 1/2 cup (125 mL) cooked or canned white beans, drained & rinsed (see tips)
  • 1 ripe tomato, sliced
  • 1 small fresh buffalo mozzarella, sliced
  • 4 slices purple onion
  • 5-6 pitted black olives
  • fresh herbs: basil, oregano, thyme
  • Dressing

  • 1 Tbsp (15 mL) canola oil, cold pressed if available
  • 1 Tbsp (15 mL) wine vinegar
  • 1 tsp (5 mL) liquid honey
  • 1 garlic clove, minced
  • salt & fresh ground pepper to taste


Layer beans, tomato, mozzarella, onion, olives and herbs in your favourite bowl.

Whisk together oil, vinegar, honey and garlic; drizzle over bowl. Season to taste.


  • White beans to use include navy, Great Northern, white kidney or cannellini beans.
  • 1 can (19 oz/540 mL) beans yields 2 cups (500 mL) beans, drained & rinsed.
  • Leftover beans can be stored in an airtight container in the refrigerator for 1-3 days or frozen for up to 6 months.
  • Buffalo mozzarella is a type of fresh cheese. You can also use boconccini or provalone cheese.

Reviews [0]

There haven't been any reviews yet. Be the first to try it and share your thoughts!