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Mediterranean Bean Salad with chickpeas kidney beans cucumbers red onion celery parsley and lemon dressing in a bright serving bowl

Mediterranean Bean Salad

A hearty, no-cook salad with three types of beans, fresh vegetables, kalamata olives, crumbled feta, and a bright lemon and oregano dressing. Ready in 15 minutes and great for meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can cannellini beans, 15 oz, drained and rinsed
  • 1 can chickpeas, 15 oz, drained and rinsed
  • 1 can kidney beans, 15 oz, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/3 cup kalamata olives, halved
  • 1/4 cup red onion, finely diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tbsp fresh mint, optional
  • 3 tbsp extra virgin olive oil dressing
  • 2 tbsp fresh lemon juice dressing
  • 1 tsp red wine vinegar dressing
  • 1 clove garlic, minced dressing
  • 1/2 tsp dried oregano dressing
  • 1/4 tsp salt dressing
  • 1/4 tsp black pepper dressing

Equipment

  • Large mixing bowl
  • Whisk
  • Colander

Method
 

  1. Drain and rinse all beans thoroughly and let them dry.
  2. Combine beans, tomatoes, cucumber, olives, onion, and herbs in a large bowl.
  3. Whisk all dressing ingredients together and pour over the salad.
  4. Fold in crumbled feta and rest 10 minutes before serving.

Notes

  • Rinse beans well to remove canned liquid for the cleanest flavor.
  • Rest the dressed salad for at least 10 minutes before serving.
  • Add feta fresh each time if storing more than one day.
  • Salt and drain cucumber beforehand to prevent a watery base.