Mediterranean Bean Salad

5 from 3 votes

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!

Prep Time20 mins

Total Time20 mins

Course: Salad, Side Dish

Cuisine: Mediterranean

Keyword: Mediterranean Bean Salad

Servings:

Calories: 308kcal

Author: Laura Lawless, BASc

Equipment

Mixing Bowls
Chef's Knife
Dry Measure Cups
Measuring Spoons

Ingredients

For the dressing

1/3 cup olive oil
3 tablespoons freshly squeezed lemon juice about 1 large lemon
3 tablespoons red wine vinegar
2 teaspoons dijon mustard
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon sea salt plus more to taste
freshly ground black pepper to taste

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

Instructions

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.

Video

Nutrition