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Mediterranean Bean Salad

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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 3 white bowls next to a squeezed lemon half and fresh herbs

Are you a fan of Mediterranean food? The Mediterranean diet is often touted for its health benefits because of its focus on heart-healthy fats, vegetables, fruits and legumes. This Mediterranean Bean Salad combines all of these elements.

It has
-Fresh, colourful vegetables
-Heart-healthy olives and olive oil
-High-fibre legumes (also a good source of plant-based protein)

And, most importantly, it tastes great!


Be sure to check out the recipe card below for exact quantities and detailed instructions!

For the dressing you’ll need

  • Olive oil
  • Lemon juice
  • Red wine vinegar
  • Dijon mustard
  • Garlic
  • Oregano
  • Salt and pepper

For the salad you’ll need

  • Cannellini beans – also called white kidney beans, one 19-ounce can
  • Kidney beans – one 19-ounce can
  • Chickpeas – one 15-ounce can
  • 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 – I used orange, but yellow and red would be great too!
  • 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 for Mediterranean Bean Salad placed separately in a glass bowl, next to a grey linen and a small bowl of vinaigrette

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.

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 a glass bowl next to a grey linen and squeezed lemon halves

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

More salad recipes

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

Mediterranean Bean Salad

Laura Lawless, BASc
Mediterranean Bean Salad is a fresh and healthy side dish, made with three types of beans, a delicious vinaigrette, tons of vegetables and fresh herbs. It's perfect for potlucks and as a side dish during grilling season. Enjoy it on its own for a vegetarian meal!
5 from 25 votes

Click stars to rate now! ↑

Servings 8
Calories 308
Prep Time 20 minutes
Total Time 20 minutes


For the dressing

For the salad

  • 1 19oz can cannellini beans, drained and rinsed (white kidney beans)
  • 1 19oz can kidney beans, drained and rinsed
  • 1 15oz can chickpeas, drained and rinsed
  • half an English cucumber, quartered and sliced
  • 1 pint cherry tomatoes, sliced
  • 1 bell pepper, diced (red, orange or yellow)
  • 1/2 cup kalamata olives, sliced
  • 1/2 cup chopped fresh parsley
  • 1/2 cup small-dice red onion
  • 2 tablespoons roughly chopped fresh basil
  • 3/4 cup crumbled feta cheese (113 g)


  • In a medium bowl, whisk together all the ingredients for the dressing.
  • In a large bowl, gently mix together the beans, cucumber, tomato, bell pepper, olives, parsley, red onion and basil.
  • Pour the dressing onto the salad and toss until everything is evenly coated. Fold in the crumbled feta. For best flavour, cover the salad and let it rest in the refrigerator for at least 2 hours. Store leftovers in a sealed container in the refrigerator and eat within 4 days.

Nutrition Estimate

Calories: 308kcal | Carbohydrates: 35g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 924mg | Potassium: 500mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1225IU | Vitamin C: 42mg | Calcium: 174mg | Iron: 4mg

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Portrait of Laura Lawless in a green sweater standing in front of white shelving filled with food photography props.

Hey, I’m Laura!

Creator of The Recipe Well

If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.

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Recipe Rating


  1. Christine Marie says:

    5 stars
    SO GOOD, even my fiance loved this recipe (he’s a picky eater) thank you so much for this recipe, it will be added to our weekly rotation πŸ™‚

    1. Laura Lawless, BASc says:

      Thrilled to hear you both enjoyed it!

  2. Cindy windmann says:

    5 stars
    Very flavorful, yummy, my body needs this, thank you 😊

    1. Laura Lawless, BASc says:

      You’re welcome! So happy you enjoy the recipe!

  3. 5 stars
    Delicious!! A recipe you can make year round😊

  4. 5 stars
    Looks delicious! Can a make it 2 days before my party?

    1. Laura Lawless, BASc says:

      Yes, it keeps well in the refrigerator for up to 4 days. It tastes even better after marinating so it’s perfect to make ahead πŸ™‚

  5. Kathy Traber says:

    5 stars
    This is the best salad! We have an over abundance of grape tomatoes so we have have been making this salad weekly! My husband loves it so much it barely makes it to the table!

    1. Laura Lawless, BASc says:

      Thrilled to hear this! Thanks for leaving a review!

  6. 5 stars
    I made this recipe for about 60 people. A number asked for the recipe. Very well received.

    1. Laura Lawless, BASc says:

      This is so nice to hear, Ellen! Thanks for leaving a review!

  7. 5 stars
    This was exactly what I wanted. I made it first for my husband yesterday, then I just made another for the church potluck tomorrow. I’m sure our group will love it. We are all seniors and who wouldnt want a healthy Mediterranean side dish at our age. I loved everything about it. Thanks so much!
    Judy N

    1. Laura Lawless, BASc says:

      This is wonderful to hear, Judy! So glad you love it!

  8. 5 stars
    I don’t write reviews often. I also don’t generally try recipes with only a few reviews! But I’m glad I didn’t notice that when I made this. I’ve made bean salads before. This is the best one. The dressing is perfect – not too lemony. Not too vinegary. Perfect. What a great meal (or side) that hits all the nutrition boxes! Healthy carbs, protein, veggies, and fats. Very good, will make again.

    As I was finishing my 2nd bowl of this for lunch, I decided the dressing would be delicious in a pasta salad.

    1. Laura Lawless, BASc says:

      This review made my day. Thanks Karissa, so glad you loved it!

  9. 5 stars
    I love how this salad looks. Eating with my eyes! Will be making this dish at Christmas, thank you for the recipe. Will keep you posted on the outcome.

    1. Laura Lawless, BASc says:

      Hope you enjoy! Merry Christmas!

  10. 5 stars
    I have made this twice now. My picky daughter says that I should make it every week! This is one recipe I will use again and again! Thank you!!

    1. Laura Lawless, BASc says:

      Thrilled to hear this, Nancy!

  11. 5 stars
    Really good! I made a batch and ate it every day for lunch. A few times I have it on some romaine lettuce, and I also tried it on a brown rice/quinoa mix. Thanks for a great recipe!

    1. Laura Lawless, BASc says:

      So glad you enjoyed it!