Description
Zesty Bean Salad with Feta is a bright Mediterranean-style salad made with three kinds of beans, crisp vegetables, fresh herbs, and a bold lemon vinaigrette. Quick, satisfying, and perfect for meal prep, potlucks, or easy 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 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.
Stir in garlic, oregano, red pepper flakes, salt, and black pepper. Set aside to let flavors develop.
Prepare all vegetables by dicing, slicing, and chopping as directed.
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 dressing over the salad and toss until evenly coated.
Fold in basil and crumbled feta just before serving. Taste and adjust seasoning if needed.
Notes
For best flavor, refrigerate the salad for 30–60 minutes before serving.
Add feta and basil just before serving to keep flavors fresh.
This salad tastes even better the next day, making it ideal for meal prep.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 222 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A