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Mediterranean Bean Salad

ByLaura Lawless, BASc PublishedDecember 4, 2024December 4, 2024

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Mediterranean Bean Salad is a fresh and healthy side dish, made with three types of beans, a delicious vinaigrette, lots of vegetables and fresh herbs. It’s perfect for meal prep, potlucks and as a side dish during grilling season.

Mediterranean Bean Salad in a glass bowl next to a grey linen and squeezed lemon halves

Post originally published June 10, 2020. Photos and post updated December 2024.

Why you’ll love this bean salad recipe

This recipe has been loved by readers since I first published it in 2020, becoming a favourite for meal prep and potlucks. Many have said this is the best bean salad they’ve ever made and I think you’ll agree! This recipe is

Wholesome and nutritious with high-fibre legumes (also a source of plant-based protein), heart-healthy olives, and fresh, colourful vegetables. The Mediterranean diet is often touted for its health benefits because of its focus on heart-healthy fats, vegetables, fruits and legumes and this salad combines all of these elements.
Quick and easy to make with no cooking required and minimal prep.
Ideal for meal prep because it actually gets better the longer it marinates in the refrigerator!
A wonderful option for those with dietary restrictions as it’s naturally gluten free and easily made vegan if you leave out the feta cheese.
Perfect for any occasion, whether it’s a side dish to burgers, grilled chicken or fish, or a lighter vegetarian main course.

Ingredients

Below is an overview of the ingredients and steps to make Mediterranean Bean Salad. See the recipe card below for full details.

For the dressing you’ll need

Extra-virgin olive oil
Lemon juice – use freshly squeezed for the best flavour
Red wine vinegar
Dijon mustard
Fresh Garlic – or sub a half teaspoon of garlic powder
Oregano
Salt and pepper

For the salad you’ll need

Beans – chickpeas, kidney beans and white beans (we use cannellini beans, also called white kidney beans); you can also substitute a premixed canned bean medley
English cucumber – you could use regular cucumber as well, but if you do, I recommend removing the seeds.
Cherry tomatoes – sliced in half or in three, depending on the size.
Bell pepper – we prefer the sweeter taste of orange, yellow or red peppers
Kalamata olives – I like to slice them to spread out the saltiness
Fresh parsley
Red onion – diced small, so you don’t get too much onion in one bite!
Fresh basil – I used 20 medium-sized leaves
Feta cheese – optional; leave it out if you want to keep the salad vegan!

Ingredients needed to make Mediterranean Bean Salad viewed from overhead on a white marble counter, with text overlay labels for each ingredient.

How to make it

First, make the dressing. Whisk all ingredients for the dressing in a medium bowl and set aside.

Next, combine the beans, vegetables and herbs. In a large bowl, add all the salad ingredients except the feta cheese and gently mix to combine.

Ingredients for Mediterranean Bean Salad placed separately in a glass bowl, next to a grey linen and a small bowl of vinaigrette

Then, add the dressing. Mix gently until everything is evenly coated in dressing.

Fold in the feta cheese. Then, if you have time, cover the salad and refrigerate for 2 hours or longer to let the flavours blend.

Mediterranean Bean Salad in 3 white bowls next to a squeezed lemon half and fresh herbs

Tips for success

Be sure to let the rinsed beans drain really well. If there’s too much residual water on the beans, it can dilute the dressing.
Let the salad marinate in the refrigerator for at least 2 hours. You could even make the salad the day before. The longer it sits, the more the flavours blend together.
Be gentle when mixing the salad together. I like to use a silicone spatula to fold the salad together, so that the vegetables and beans don’t get squished.

A closeup of Mediterranean Bean Salad in a glass bowl with lemon halves in the background

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