Description
A bright and zesty Mediterranean Bean Salad With Feta made with three beans, crisp vegetables, fresh herbs, and a lemony vinaigrette. Perfect for meal prep, picnics, or easy healthy lunches.
Ingredients
For the Dressing
1/2 cup olive oil
4 tbsp lemon juice
3 tbsp red wine vinegar
2 tsp Dijon mustard
2 garlic cloves, minced
3/4 tsp dried oregano
1/4 tsp red pepper flakes
1/2 tsp salt
Black pepper, to taste
For the Salad
19 oz cannellini beans, rinsed and drained
19 oz kidney beans, rinsed and drained
15 oz chickpeas, rinsed and drained
1/2 cucumber, diced
1 pint cherry tomatoes, halved
1 bell pepper, diced
1/2 cup kalamata olives, pitted and halved
1/2 cup fresh parsley, chopped
1/2 cup red onion, thinly sliced
2 tbsp fresh basil, chopped
3/4 cup feta cheese, crumbled
Instructions
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, and Dijon mustard until emulsified.
Add garlic, oregano, red pepper flakes, salt, and black pepper. Stir well and set aside.
In a large bowl, combine cannellini beans, kidney beans, and chickpeas.
Add cucumber, cherry tomatoes, bell pepper, red onion, olives, and parsley. Toss gently.
Pour the vinaigrette over the salad and toss until evenly coated.
Fold in fresh basil and crumbled feta just before serving.
Taste and adjust seasoning if needed. Serve immediately or chill before serving.
Notes
This salad tastes even better after resting 20–30 minutes in the fridge.
For meal prep, store without feta and basil, then add just before serving.
Naturally vegetarian and easy to make gluten-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 15 mg