White Bean Salad

The (in)credible science 

The production of organic spices reduces the potential for consumption of harmful pesticide residues, which are amplified in dried products where residues can concentrate.


The Recipe 

The perfect white bean salad that we enjoy all season round, filling enough for lunch or adding it as a side dish! 

Servings: 4-6 

Prep time: 20 minutes 

Cook time: 0 minutes  


For the dressing: 

2 tablespoons olive oil 

Juice of 1 lemon 

1 tablespoon Simply Organic Oregano  

2 teaspoons Simply Organic Garlic Powder 

1 teaspoon salt  

½ teaspoon Simply Organic Black Pepper 


For the Salad: 

1 can (13.5 ounces) of white beans, washed, strained and dried 

¼ cup fresh dill  

1/2 cup Greek feta 

1/4 cup chopped or sliced red onions 

1 cup halved red cherry tomatoes  



To make the dressing: In a small bowl, combine olive oil, lemon juice, oregano, garlic powder, salt and black pepper. Using a fork, whisk aggressively until an emulsified consistency develops. 

To make the salad: In a large salad bowl, add beans, lemon juice, feta cheese, red onions and cherry tomatoes. Add the desired amount of dressing and gently toss to combine.  


Chef Notes: 

Salad will last up to 1 week in a tightly sealed container in the refrigerator. 

If you do not have lemon, use any type of vinegar.