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Mediterranean Bean Salad

A vibrant and healthy salad combining soft beans, fresh veggies, and a tangy lemon dressing, perfect for any occasion.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Beans
  • 2 cans canned chickpeas or garbanzo beans Drain and rinse before using.
  • 1 can canned cannellini or great northern beans Drain and rinse before using.
  • 1 can canned kidney or red beans Optional for color, drain and rinse.
Vegetables
  • 1 medium cucumber Chop into small cubes.
  • 1/2 cup cherry tomatoes Halved.
  • 1 medium red onion Thinly sliced.
  • 1/2 cup Kalamata olives Pitted and halved if using.
  • 1/4 cup fresh parsley or mint Chopped.
Dressing
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice Adjust to taste.
  • 1 clove garlic Minced.
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt Add more to taste.
  • 1/4 teaspoon black pepper
Topping
  • 1/2 cup feta cheese Crumble on top if desired.

Method
 

Preparation
  1. Drain and rinse the canned beans in a colander, shaking off excess water.
  2. Chop the cucumber into small cubes, halve the cherry tomatoes, and slice the red onion thin.
  3. Chop the parsley or mint and pit and halve the Kalamata olives if using.
Dressing
  1. In a jar, combine olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Shake well to mix.
  2. Taste and adjust seasoning if needed.
Assembly
  1. In a large bowl, add the rinsed beans, chopped cucumber, tomatoes, onion, olives, and parsley.
  2. Pour the dressing over the salad and toss gently to avoid breaking the beans.
  3. If using, sprinkle feta on top and let the salad sit at room temperature for 20 minutes or chill for an hour.

Notes

This salad holds up well in the fridge, making it great for meal prep. Adjust ingredients based on personal preference. Letting the salad sit for a while enhances the flavors.