Mediterranean Bean Salad

Why You’ll Love This Recipe

This Mediterranean Bean Salad is the ideal combination of crunchy, creamy, and tangy ingredients. The assortment of beans adds protein and texture, while the fresh vegetables provide a crisp and refreshing crunch. The olives and pickled peppers give the salad a nice tang, and the feta cheese offers a creamy, salty bite that ties everything together. The homemade dressing, made with red wine vinegar and Italian herbs, is the perfect complement to the salad’s rich flavors. It’s a salad that is both hearty and refreshing, making it perfect for a variety of occasions.

Ingredients

For the Salad:

• 15-ounce can of cannellini beans, drained and well rinsed
• 15-ounce can of garbanzo beans (chickpeas), drained and well rinsed
• 1 cup cherry tomato halves
• 2 small Persian cucumbers, halved lengthwise and thinly sliced (do not peel)
• ¼ red onion, thinly sliced
• ½ cup Peppadew peppers* (or other pickled peppers), rough chopped
• ½ cup pitted black olives, halved
• ½ cup pimento-stuffed green olives, halved
• 1 cup assorted colorful bell peppers, diced
• ½ cup crumbled feta cheese
• ½ cup chopped marinated artichokes
• 10 large fresh basil leaves, shredded

For the Dressing:

• ¼ cup extra virgin olive oil
• 4 tablespoons red wine vinegar, or more to taste
• 1 teaspoon dried Italian herbs (thyme, oregano, rosemary)
• 1 clove garlic, minced
• Salt and fresh cracked black pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the vegetables: In a large mixing bowl, combine the cannellini beans, garbanzo beans, cherry tomato halves, cucumbers, red onion, Peppadew peppers, black olives, green olives, and bell peppers.
2. Add the cheese and artichokes: Toss in the crumbled feta cheese, chopped marinated artichokes, and shredded basil. Mix everything together gently to combine.
3. Make the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried Italian herbs, minced garlic, salt, and black pepper. Taste and adjust the seasoning if necessary, adding more vinegar or salt to taste.
4. Toss the salad: Pour the dressing over the salad and toss gently to coat the ingredients evenly.
5. Serve: Serve immediately, or refrigerate for about 30 minutes to allow the flavors to meld before serving.

Servings and Timing

• Servings: This recipe makes about 4-6 servings.
• Prep time: 15 minutes
• Total time: 15 minutes (plus optional refrigeration time)

Variations

• Add protein: For a more filling salad, you can add grilled chicken, shrimp, or even some roasted chickpeas for extra protein.
• Vegan version: To make this salad vegan, simply omit the feta cheese and use a plant-based alternative.
• Add grains: To make the salad more substantial, you can mix in some cooked quinoa, farro, or couscous for added texture and nutrition.
• Spicy option: If you like heat, add some sliced jalapeños or a pinch of red pepper flakes to the dressing.

Storage/Reheating

• Storage: This salad is perfect for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to store the dressing separately if you plan to store it for longer to prevent the vegetables from getting soggy.
• Reheating: There is no need to reheat this salad. It’s best served chilled or at room temperature.

FAQs

1. Can I use other types of beans for this salad?

Yes, you can substitute the cannellini and garbanzo beans with other beans like kidney beans, black beans, or white beans.

2. Can I make this salad ahead of time?

Yes, this salad is great for meal prep and can be made ahead of time. Just be sure to refrigerate it for at least 30 minutes to allow the flavors to meld. You can also store the dressing separately and toss it in just before serving.

3. Can I use other types of olives?

Yes, you can swap out the black olives and green olives with other types, such as Kalamata olives, green Castelvetrano olives, or any other variety you prefer.

4. Is this salad gluten-free?

Yes, this Mediterranean Bean Salad is naturally gluten-free and safe for anyone following a gluten-free diet.

5. Can I make this salad without feta cheese?

Yes, if you prefer a dairy-free or vegan version, you can simply omit the feta cheese or use a plant-based cheese alternative.

6. What if I can’t find Peppadew peppers?

If you can’t find Peppadew peppers, you can substitute them with other pickled peppers like banana peppers or even jarred red bell peppers for a similar sweet and tangy flavor.

7. Can I use fresh artichokes instead of marinated ones?

While marinated artichokes provide a distinct flavor and richness, you can substitute with fresh cooked artichokes. Just be sure to add some extra seasoning and vinegar for tang.

8. How can I make this salad spicier?

If you prefer some heat, you can add sliced jalapeños, a sprinkle of red pepper flakes, or even a drizzle of hot sauce to the dressing.

9. Can I add other vegetables to this salad?

Yes, feel free to add other Mediterranean vegetables like roasted red peppers, zucchini, or even spinach for added texture and flavor.

10. How long can I store this salad in the fridge?

This salad can be stored in the refrigerator for up to 3 days. If storing leftovers, it’s best to keep the dressing separate until you’re ready to serve to prevent the salad from becoming soggy.

Conclusion

This Mediterranean Bean Salad is a delightful, vibrant, and healthy dish that’s perfect for any occasion. The combination of beans, vegetables, olives, and feta creates a balance of flavors and textures that are truly satisfying. With its easy-to-make dressing and colorful ingredients, this salad is not only delicious but also nutritious, making it a great addition to any meal. Enjoy it on its own or as a side dish to your favorite Mediterranean-inspired recipes!

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