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Mediterranean Bean Salad Recipe

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A fresh and colorful Mediterranean bean salad made with hearty beans, crisp vegetables, and a bright lemon-herb dressing.

Ingredients

  • 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

Instructions

  1. Drain and rinse the chickpeas and cannellini beans thoroughly. Add them to a large mixing bowl.
  2. Add cherry tomatoes, diced cucumber, red onion, sliced olives, and chopped parsley to the bowl.
  3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until well combined.
  4. Pour the dressing over the bean mixture and gently toss until evenly coated.
  5. Refrigerate for at least 20–30 minutes before serving to allow flavors to meld.

Notes

  • Add crumbled feta cheese for extra creaminess (not vegan).
  • Mix in diced bell peppers or celery for additional crunch.
  • Toss with cooked quinoa or orzo for a heartier meal.
  • Store in the refrigerator for up to 4 days.
  • Refresh with a drizzle of olive oil and lemon juice before serving if needed.

Nutrition

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