Say hello to your newest go-to salad: Zucchini and White Bean Salad with Feta and Mint! This fresh, zesty dish combines tender zucchini, creamy white beans, tangy feta, and a burst of fresh mint all tossed in a bright lemon-honey dressing. It’s colorful, satisfying, and so easy, I just know you’ll fall in love with it at first bite.
Why You’ll Love This Recipe
- Fresh & Vibrant Flavors: Every bite of this Zucchini and White Bean Salad with Feta and Mint pops with lemon, mint, and creamy cheese.
- Ready in Minutes: Simple prep and easy steps mean salad is on your table in under 15 minutes (plus marinating).
- Super Satisfying: Packed with protein-rich beans and crumbly feta, this dish eats like a meal—perfect alone or as a side.
- Perfect for Any Occasion: Whether you’re meal prepping, picnicking, or hosting friends, this salad is impressively versatile and always crowd-pleasing.
Ingredients You’ll Need
It’s amazing how just a handful of simple, wholesome ingredients can come together to create something truly special! Each element here is chosen not just for its flavor, but for the color, freshness, and texture it brings to your Zucchini and White Bean Salad with Feta and Mint. Here’s what you’ll need and why:
- Zucchini: Choose small to medium zucchini for the best texture—they’re sweet and tender, perfect for dicing raw.
- White Beans (canned): Cannellini or navy beans work beautifully, adding creaminess and extra protein.
- Feta Cheese: Salty, crumbly, and rich, feta contrasts beautifully with the crisp veggies and tangy lemon.
- Lemon Zest & Juice: Both zest and juice crank up the freshness and add a bright citrus punch to the dressing.
- Liquid Honey: Just a touch sweetens the dressing, balancing the lemon and feta.
- Olive Oil: The backbone of your dressing—choose a good extra virgin for the most flavor.
- Freshly Ground Pepper & Salt: Simple seasoning that brings everything to life.
- Fresh Mint: Chopped mint is the star herb here, delivering a cooling, aromatic finish.
Variations
This recipe is your canvas! Zucchini and White Bean Salad with Feta and Mint is endlessly adaptable—don’t hesitate to tweak it for what you have on hand, your preferences, or to suit friends and family with special dietary needs.
- Make it Dairy-Free: Swap out the feta for your favorite plant-based cheese or simply add extra beans for a creamy bite without dairy.
- Add Extra Veggies: Toss in cherry tomatoes, diced bell pepper, or thinly-sliced red onion for more crunch and color.
- Boost the Protein: Grilled chicken, seared halloumi, or even canned tuna make this salad a hearty lunch or dinner.
- Herb Twist: Not a mint lover? Substitute with fresh basil, parsley, or dill for a different flavor profile.
How to Make Zucchini and White Bean Salad with Feta and Mint
Step 1: Prep the Veggies
Start by dicing your fresh zucchini into small, even pieces; this helps the dressing soak in and gives every forkful a satisfying crunch. Drain and rinse your white beans thoroughly, then let them dry a bit—no one wants soggy salad! Crumble your feta (if it isn’t already) and set everything into a roomy mixing bowl.
Step 2: Make the Lemony Honey Dressing
In a small bowl or a jar with a tight lid, whisk together the lemon zest, lemon juice, liquid honey, olive oil, salt, and freshly ground pepper. You’re looking for a light, balanced dressing that’s fragrant with citrus and just slightly sweet.
Step 3: Toss and Chill
Pour the dressing over the zucchini, beans, and feta. Gently toss everything together until it’s well coated. Next, cover the bowl and refrigerate the salad for at least 30 minutes—this marinating time lets all those flavors mingle, making the Zucchini and White Bean Salad with Feta and Mint even more delicious.
Step 4: Taste, Adjust, and Add Mint
Just before serving, take the salad out and give it a quick taste. If the zucchini has absorbed a lot of dressing, add a splash more olive oil or lemon juice. Then toss in your fresh, roughly chopped mint leaves—the aroma will let you know you’re ready to eat!
Pro Tips for Making Zucchini and White Bean Salad with Feta and Mint
- Choose Firm Zucchini: For the best texture, look for small, unblemished zucchini that feel heavy for their size—they’ll stay crisp and fresh in the salad.
- Let the Salad Marinate: Don’t skip the chilling step; those 30 minutes in the fridge give the beans, zucchini, and feta time to soak up all the bright lemony flavors.
- Add Mint Just Before Serving: To keep the herb’s fragrance and that irresistible pop of green, stir in the mint right before you’re ready to eat.
- Balance the Dressing: Taste before serving and adjust the lemon or olive oil—zucchini can really drink up flavor and you want every bite to shine!
How to Serve Zucchini and White Bean Salad with Feta and Mint
Garnishes
Try a little extra crumbled feta and a generous scatter of chopped fresh mint for maximum eye appeal and flavor. For extra color, sprinkle with lemon zest or a dusting of cracked black pepper—so simple, but it makes the salad look and taste extra special.
Side Dishes
This salad loves to share the table! Pair it with toasted pita bread, grilled chicken skewers, or garlic-rubbed sourdough. It’s equally at home alongside a simple soup for lunch or beside grilled meats at a summer cookout.
Creative Ways to Present
For parties, scoop the Zucchini and White Bean Salad with Feta and Mint into lettuce cups for a bite-sized, handheld treat. Try layering it in a mason jar for a pretty picnic presentation, or pile it on toasted crostini for a fun and fresh appetizer.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to three days. If you notice the salad gets a bit dry, just refresh with a quick splash of lemon juice or olive oil before serving.
Freezing
While the beans and feta can survive the freezer, raw zucchini tends to get mushy after thawing—so I don’t recommend freezing this salad. It’s best enjoyed fresh or from the fridge!
Reheating
No reheating needed—Zucchini and White Bean Salad with Feta and Mint is meant to be served chilled or at room temperature. In fact, it’s even tastier when those flavors have mingled overnight!
FAQs
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Can I make Zucchini and White Bean Salad with Feta and Mint ahead of time?
Absolutely! In fact, letting it chill for at least 30 minutes gives the flavors time to develop. You can prep it the night before for next-day lunches or gatherings—just add the fresh mint just before serving for the best flavor.
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Do I have to cook the zucchini first?
No cooking required! Dicing the zucchini small keeps it fresh, crisp, and perfect for soaking up the bright dressing. If you prefer, you can very lightly sauté or grill it, but raw zucchini really makes this salad pop.
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What kind of white beans work best in this salad?
Cannellini beans are my favorite here for their creamy texture, but navy beans or even great northern beans also work. Just be sure to rinse them well for the freshest flavor and best texture.
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Can I use dried mint instead of fresh?
I recommend fresh mint for that cool, lively flavor—dried mint just doesn’t have quite the same effect. If you must substitute, use a smaller amount of dried, and perhaps add a pinch of fresh basil or parsley to brighten things up.
Final Thoughts
If you’re craving something light yet satisfying, or need a vibrant salad to share with guests, I can’t recommend Zucchini and White Bean Salad with Feta and Mint enough. It’s a dish that’s as joyful to eat as it is easy to make. Give it a try—you just might find your new favorite summer staple!
Print
Zucchini and White Bean Salad with Feta and Mint Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing Zucchini and White Bean Salad with Feta and Mint is a perfect summer dish that combines the freshness of zucchini with the creaminess of white beans and feta, all brought together with a zesty lemon-mint dressing.
Ingredients
Zucchini and White Bean Salad:
- 4 zucchini, diced
- 1 can white beans, drained and rinsed
- 1 cup crumbled feta cheese
Lemon-Mint Dressing:
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1 tablespoon liquid honey
- 1/4 cup olive oil
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/4 cup roughly chopped fresh mint leaves
Instructions
- Zucchini and White Bean Salad: Add the zucchini, white beans, and feta to a bowl.
- Lemon-Mint Dressing: Remove from the fridge and taste for seasoning, add more lemon juice or olive oil if the vegetables have soaked up all flavor from the dressing.
Whisk together the lemon zest, juice, honey, olive oil, salt, and pepper. Pour the dressing over the zucchini mixture and toss to combine. Cover and refrigerate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 25mg
