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Easy Mediterranean Bean Salad for Quick Dinner

Close-up of a vibrant Mediterranean bean salad featuring white beans, kidney beans, cucumber, red onion, and herbs.
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I am happy you are here. This Mediterranean Bean Salad is fresh, filling, and comes together in minutes. It is an easy recipe perfect for a quick dinner or lunch, and it works well for meal prep.

Ingredients

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  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup chopped cucumber
  • 1 cup chopped bell pepper (any color)
  • 1/2 cup chopped red onion
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the chickpeas, cannellini beans, black beans, cucumber, bell pepper, red onion, feta cheese, and parsley in a large bowl.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the zesty vinaigrette.
  3. Pour the dressing over the bean mixture. Toss gently until all ingredients are coated.
  4. For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the ingredients to absorb the dressing.
  5. Serve chilled or at room temperature. This salad is great for quick weeknight meals or as a potluck side dish.

Notes

  • You can substitute any of the canned beans with kidney beans or garbanzo beans for a different mix.
  • This salad keeps well in the refrigerator for up to four days, making it excellent for meal prep.
  • If you skip the feta, this recipe remains vegetarian and still tastes great.

Nutrition

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

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