Dinner

Mediterranean White Bean and Sardine Salad Recipe

Name: Mediterranean White Bean and Sardine Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 can white beans (drained and rinsed); 2 cans sardines (4.5 oz cans in olive oil, roughly chopped in large chunks); 1 cup cherry tomatoes (halved); 2 green onions (chopped); 1 to 2 jalapenos (chopped, seeds removed if you prefer less heat); 1 cup fresh Italian parsley (chopped); 2 teaspoons Dijon mustard; 1 lime (zested and juiced); 1 to 2 garlic cloves (minced); 1 teaspoon sumac; 1 to 2 teaspoons Aleppo pepper flakes; 1/3 cup extra virgin olive oil; Kosher salt (to taste); Black pepper (to taste)

Bymia larkspur February 7, 2026February 7, 2026

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Introduction

This Mediterranean White Bean and Sardine Salad is a vibrant, protein-packed dish bursting with fresh flavors and zesty accents. Perfect as a light lunch or a satisfying side, it combines creamy beans with savory sardines and a tangy citrus dressing.

In a white bowl filled with a colorful bean salad, there are layers of white beans mixed with chopped green herbs and celery, creating a fresh, textured base. Bright red and yellow grape tomatoes are cut in halves and scattered evenly throughout the salad, adding vibrant pops of color. On top, several slices of fresh green lime rest delicately, adding a citrusy touch to the mix. The salad looks fresh and slightly oily, with herbs and bits of seasoning visible between the beans and tomatoes, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can white beans (drained and rinsed)
2 cans sardines (4.5 oz cans in olive oil, roughly chopped in large chunks)
1 cup cherry tomatoes (halved)
2 green onions (chopped)
1 to 2 jalapenos (chopped, seeds removed if you want less heat)
1 cup fresh Italian parsley (chopped)
2 teaspoons Dijon mustard
1 lime (zested and juiced)
1 to 2 garlic cloves (minced)
1 teaspoon sumac
1 to 2 teaspoons Aleppo pepper flakes
1/3 cup extra virgin olive oil
Kosher salt and black pepper (to taste)

Instructions

Step 1: To make the dressing, combine the Dijon mustard, lime zest and juice, minced garlic, sumac, Aleppo pepper flakes, and a good dash of kosher salt and black pepper in a small mixing bowl. Whisk together, and while whisking vigorously, drizzle in 1/3 cup extra virgin olive oil until the dressing is emulsified and smooth.
Step 2: In a large bowl, gently combine the white beans, chopped sardines, halved cherry tomatoes, chopped green onions, jalapenos, and chopped parsley. Toss carefully to keep the sardine chunks intact.
Step 3: Pour the dressing over the salad and toss everything together gently to evenly coat. Taste and adjust seasoning with extra salt, pepper, or lime juice if desired before serving.

Tips & Variations

Remove the jalapeno seeds to reduce heat or substitute with mild green bell pepper for less spice.
Create a vegan version by swapping sardines for roasted chickpeas or marinated tofu.
For extra crunch, add toasted pine nuts or sliced almonds just before serving.
Use freshly squeezed lemon juice instead of lime for a slightly different citrus note.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors meld beautifully over time, but the sardines are best enjoyed fresh to maintain their texture. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A white bowl filled with a colorful salad featuring three thin lime slices spread on top, showing their light green, translucent texture. Underneath, there are bright red and yellow cherry tomato halves, soft white beans, and small chunks of a beige to light brown grilled or cooked ingredient mixed with finely chopped green parsley and celery pieces. The parsley offers a fresh, leafy texture, contrasting with the smooth beans and juicy tomatoes. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of beans for this salad?

Yes, you can substitute white beans with cannellini beans, chickpeas, or navy beans depending on your preference. Just ensure they are drained and rinsed before mixing.

Is it okay to use sardines packed in water instead of olive oil?

Absolutely. Sardines packed in water can be used, though olive oil adds richness to the salad. You might want to add a little extra olive oil to the dressing to compensate.