Green Bean and Olive Salad with White Beans and Tomatoes

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant summer salad featuring crisp green beans, creamy white beans, and briny olives in a simple vinaigrette, perfect for a light lunch or side dish. This Mediterranean-inspired salad recipe (vegetarian), ready in about 24 minutes, pairs green beans, white beans, black olives 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 250 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.

Ingredients

• 1 cup, trimmed and cut into 1-inch pieces green beans
• 15 oz, rinsed and drained white beans
• 1/2 cup, pitted black olives
• 1 cup, halved cherry tomatoes
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 clove, minced garlic
• 1/4 tsp dried oregano
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Bring a medium pot of salted water to a boil, add 1 cup trimmed green beans, and cook for 4 minutes until crisp-tender, then drain and rinse under cold water to stop cooking.
2. Step 2: In a large bowl, combine the drained green beans, 15 oz rinsed white beans, 1/2 cup pitted black olives, and 1 cup halved cherry tomatoes.
3. Step 3: Whisk together 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 minced garlic clove, and 1/4 tsp dried oregano until emulsified, then pour over the bean mixture and toss to coat.
4. Step 4: Season with salt and black pepper to taste, then chill for at least 30 minutes before serving to allow flavors to meld.