Black Olive and White Bean Salad with Lemon-Thyme Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring plump white beans and briny black olives, tossed in a bright lemon-thyme dressing that balances salty and citrus notes. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 20 minutes pairs (15 oz) white beans, pitted black olives, finely diced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Rinse and drain the white beans, then pat dry with a clean kitchen towel.
  2. Step 2: In a small bowl, whisk together 1 juiced lemon, 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, and 1 tsp minced fresh thyme until emulsified.
  3. Step 3: In a large bowl, combine drained white beans, 1/2 cup pitted black olives, 1/4 cup finely diced red onion, and 2 tbsp chopped fresh parsley.
  4. Step 4: Pour the vinaigrette over the bean mixture and toss gently to coat.
  5. Step 5: Serve the salad over 4 cups mixed greens, ensuring even distribution of beans and olives.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Black Olive and White Bean Salad with Lemon-Thyme Vinaigrette take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Black Olive and White Bean Salad with Lemon-Thyme Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) white beans from drying out.

Can I substitute ingredients in Black Olive and White Bean Salad with Lemon-Thyme Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Black Olive and White Bean Salad with Lemon-Thyme Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Black Olive and White Bean Salad with Lemon-Thyme Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes