Mediterranean Bean Salad
A fresh and colorful Mediterranean Bean Salad made with three types of beans, crisp vegetables, kalamata olives, and crumbled feta, all tossed in a zesty lemon and olive oil dressing. Ready in 15 minutes and perfect for meal prep.
Equipment
- Large Mixing Bowl
- Small bowl or jar
- Whisk
- Colander
Ingredients
- 1 can (15 oz) chickpeas drained and rinsed
- 1 can (15 oz) red kidney beans drained and rinsed
- 1 can (15 oz) cannellini beans drained and rinsed
- 1 English cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 red onion finely diced
- 1/2 cup kalamata olives halved
- 1/2 cup fresh parsley roughly chopped
- 1/2 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 clove garlic grated
- 1/2 tsp dried oregano
- salt and black pepper to taste
Instructions
- Drain and rinse all three cans of beans under cold water. Let them drain in a colander for 2 minutes, then pat lightly dry if desired.
- Prep the vegetables. Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and roughly chop the parsley.
- Make the dressing. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, grated garlic, oregano, salt, and pepper until well combined.
- Combine. Add beans, cucumber, tomatoes, red onion, olives, and parsley to a large mixing bowl. Pour the dressing over and toss gently to coat everything evenly.
- Add feta. Fold in the crumbled feta carefully to keep some larger pieces intact.
- Rest and serve. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes before serving for the best flavor.
Notes
- Hold the cherry tomatoes back if making this ahead - add them fresh just before serving to prevent sogginess.
- The salad tastes even better on day two once the beans absorb the dressing.
- If the salad tastes flat after storing, revive it with a small squeeze of lemon juice and a drizzle of olive oil.
- For a vegan version, simply omit the feta or use a plant-based alternative.