I love making this Mediterranean bean salad when I want something fresh, colorful, and packed with flavor. It is light yet filling, full of bright vegetables and hearty beans tossed in a simple, zesty dressing. I find it perfect for meal prep, potlucks, or as a refreshing side dish alongside grilled mains.
Why You’ll Love This Recipe
I appreciate how easy this salad is to prepare. There is no cooking required beyond draining and rinsing the beans, which makes it ideal for busy days or warm weather when I do not want to turn on the stove.
I also enjoy how nutritious and satisfying it is. The beans provide plant-based protein and fiber, while the fresh vegetables add crunch and brightness. The Mediterranean-inspired dressing ties everything together beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 can (15 ounces) chickpeas, drained and rinsed
1 can (15 ounces) cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon dried oregano
salt to taste
black pepper to taste
Directions
I start by draining and rinsing the chickpeas and cannellini beans thoroughly. I add them to a large mixing bowl.
Next, I stir in the cherry tomatoes, diced cucumber, red onion, sliced olives, and chopped parsley.
In a small bowl, I whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until well combined.
I pour the dressing over the bean mixture and gently toss everything together until evenly coated.
I like to let the salad sit in the refrigerator for at least 20–30 minutes before serving so the flavors can meld together.
Servings and timing
I find that this recipe makes about 4 to 6 servings as a side dish.
Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes
Variations
I sometimes add crumbled feta cheese for a creamy, salty finish. When I want extra crunch, I mix in diced bell peppers or chopped celery.
For a heartier version, I toss the salad with cooked quinoa or orzo. I also enjoy adding fresh herbs like basil or mint for a different flavor profile.
storage/reheating
I store the salad in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it sits, which I really enjoy.
Since this is a cold salad, I do not reheat it. If it seems a little dry after storing, I drizzle in a small splash of olive oil and lemon juice before serving to freshen it up.
FAQs
Can I use different types of beans?
I can easily substitute other beans like black beans, kidney beans, or navy beans depending on what I have available.
How long does this salad last in the fridge?
I find it stays fresh for up to 4 days when stored properly in an airtight container.
Can I make this salad ahead of time?
I often make it a day in advance because the flavors improve as it marinates in the dressing.
Is this recipe vegan?
Yes, this recipe is naturally vegan as written. If I add feta cheese, it would no longer be vegan.
What can I serve with Mediterranean bean salad?
I like serving it alongside grilled chicken, fish, or lamb. It also pairs well with pita bread and hummus for a light meal.
Conclusion
I find this Mediterranean bean salad to be one of the easiest and most versatile dishes I can prepare. It is fresh, flavorful, and perfect for sharing. Whenever I need a simple yet satisfying side or light meal, this is a recipe I gladly return to.
