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Mediterranean Bean Salad

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This Mediterranean Bean Salad is a vibrant, healthy dish packed with nutrient-rich beans, fresh vegetables, tangy olives, and crumbled feta. Tossed with a zesty homemade dressing, it’s a refreshing side dish or light meal that’s bursting with Mediterranean flavors.

  • Total Time: 15 minutes (plus optional refrigeration time)
  • Yield: Serves 4-6 people

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

Instructions

  • 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.

  • Add the cheese and artichokes: Toss in the crumbled feta cheese, chopped marinated artichokes, and shredded basil. Mix gently to combine.

  • 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 seasoning if necessary.

  • Toss the salad: Pour the dressing over the salad and toss gently to coat the ingredients evenly.

  • Serve: Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld before serving.

Notes

Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. If storing leftovers, keep the dressing separate to prevent the vegetables from becoming soggy.

Vegan Version: Omit the feta cheese and use a plant-based cheese alternative to make this salad vegan.

Add Protein: For a more filling salad, consider adding grilled chicken, shrimp, or roasted chickpeas for extra protein.

  • Author: Madelynn
  • Prep Time: 15 minutes
  • Category: Salad, Side Dish, Mediterranean
  • Method: Tossing
  • Cuisine: Mediterranean
  • Diet: Vegan

Find it online: https://allyumcooks.com/mediterranean-bean-salad/