Mediterranean Bean Salad

why make this recipe

This salad is simple, fresh, and full of flavor. It uses canned beans so you can make it fast. It works for lunch, a side dish, or a potluck. You can also pair it with warm soup like Fall Harvest Pasta Salad ideas for more meals.

introduction

This Mediterranean Bean Salad mixes beans, fresh herbs, and a lemon-olive oil dressing. It is bright, filling, and healthy. You can make it ahead and flavors will grow. Try it with bread or a light main dish. For more bean ideas, see this recipe for Cheesy Bean Dip.

how to make Mediterranean Bean Salad

Start by rinsing and draining the cans of beans. Chop the vegetables and herbs small so every bite has many flavors. Whisk the dressing or shake it in a jar, then toss with the salad. Let it chill for 45–60 minutes so the beans soak up the dressing. If you want a warm meal with beans, you might also like this butter bean soup.

Ingredients :

1 15-ounce can garbanzo beans, rinsed and drained, 1 15-ounce can cannellini beans, rinsed and drained, 1 15-ounce can kidney beans, rinsed and drained, 1/4 cup red onion, chopped fine, 3/4 cup celery, chopped , 1 small cucumber, peeled seeded and chopped , 3/4 cup fresh Italian parsley, chopped, 1/4 cup fresh basil, chopped , 2 tomatoes, chopped fine, 1/4 cup Parmesan cheese, finely grated, 1/2 cup Kalamata olives, optional, 1/3 cup pepperoncini, optional, 1/4 cup extra-virgin olive oil, juice of 1-1/2 lemons, 1 clove garlic, peeled and minced, 1/2 teaspoon dried Italian seasoning, ground pepper and sea salt to taste

Directions :

In a large bowl, add the ingredients for the salad and toss., Drizzle the dressing over the ingredients and toss again., Refrigerate for 45-60 minutes before serving., In a small bowl, whisk together the olive oil, lemon juice, garlic and Italian seasoning. Or add everything to a mason jar, seal the lid tightly and shake well.

how to serve Mediterranean Bean Salad

Serve cold or at room temperature. Put it on a plate next to grilled fish, chicken, or on top of greens for a heartier salad. It also works well with crusty bread or pita.

how to store Mediterranean Bean Salad

Cover and refrigerate in an airtight container. It keeps well for 3–4 days. Stir before serving. Do not freeze because the vegetables will get soft.

tips to make Mediterranean Bean Salad

• Rinse beans well to remove canning liquid and make the salad lighter.
• Chop vegetables small so the flavors mix well.
• Taste the dressing and add more lemon or salt as needed.
• Make it a few hours ahead so the flavors blend.
• Use good olive oil for best flavor.
• For more bean meal ideas, check this Cheesy Bean Dip or the butter bean soup link above.

variation (if any)

• Add feta instead of Parmesan for a different tang.
• Swap any bean for your favorite canned bean.
• Add bell pepper or artichoke hearts for more texture.
• Add cooked pasta to make a pasta salad version.

FAQs

Q: Can I use fresh beans instead of canned?
A: Yes. Cook them until tender, cool, and then use the same way.

Q: How long should I chill the salad?
A: Chill 45–60 minutes. Longer will deepen the flavor.

Q: Is this salad good for meal prep?
A: Yes. It keeps 3–4 days in the fridge and tastes better after a few hours.

Q: Can I make it vegan?
A: Yes. Skip the Parmesan and add extra herbs or a vegan cheese.

Conclusion

For an easy, bright side dish that feeds a crowd, try this Mediterranean Bean Salad {perfect for meal prep & potlucks!}. It gives you fresh flavor, lots of protein, and simple prep.

Mediterranean Bean Salad

Print Recipe

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A simple, fresh, and flavorful Mediterranean Bean Salad packed with beans, fresh herbs, and a zesty lemon-olive oil dressing.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 15-ounce can cannellini beans, rinsed and drained
• 1 15-ounce can kidney beans, rinsed and drained
• 1/4 cup red onion, chopped fine
• 3/4 cup celery, chopped
• 1 small cucumber, peeled, seeded, and chopped
• 3/4 cup fresh Italian parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 tomatoes, chopped fine
• 1/4 cup Parmesan cheese, finely grated
• 1/2 cup Kalamata olives, optional
• 1/3 cup pepperoncini, optional
• 1/4 cup extra-virgin olive oil
• Juice of 1–1/2 lemons
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried Italian seasoning
• Ground pepper and sea salt to taste

Instructions

1. In a large bowl, add the ingredients for the salad and toss.
2. Drizzle the dressing over the ingredients and toss again.
3. Refrigerate for 45-60 minutes before serving.
4. In a small bowl, whisk together the olive oil, lemon juice, garlic, and Italian seasoning. Alternatively, add everything to a mason jar, seal the lid tightly, and shake well.

Notes

Rinse beans well to remove canning liquid for a lighter salad. Taste the dressing and adjust lemon or salt as needed.

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 9g
• Protein: 12g
• Cholesterol: 10mg

Keywords: salad, Mediterranean, healthy, meal prep, beans, vegetarian