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Mediterranean Bean Salad

A vibrant and fresh salad packed with protein from beans and bursting with flavor from fresh vegetables, herbs, and a zesty dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Beans
  • 1 can chickpeas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, diced
  • 1/4 cup parsley, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar Substitute with fresh lemon juice if desired
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
Optional
  • 1/4 cup feta cheese, crumbled Optional; can substitute with goat cheese or leave out for a vegan version

Method
 

Preparation
  1. In a large mixing bowl, add the drained and rinsed chickpeas, black beans, and kidney beans. Mix them together gently to combine.
  2. Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Toss all the veggies in with the beans, making sure all ingredients are evenly distributed.
  3. Chop the parsley and add it to the salad along with the optional feta cheese. This will elevate the flavor profile tremendously!
  4. In a small bowl, whisk together the olive oil, red wine vinegar (or fresh lemon juice if you’re avoiding vinegar), dried oregano, salt, and pepper to taste.
  5. Pour the dressing over the salad and toss gently to ensure every bean and veggie is coated in the flavorful dressing.
  6. Take a moment to taste the salad; add more salt, pepper, or lemon juice as needed.
  7. Let the salad sit in the fridge for about 30 minutes before serving to allow the flavors to marry beautifully.

Notes

Not a fan of feta cheese? You can experiment with different beans like navy or pinto beans for unique flavors. For optimal texture and taste, it's recommended to consume it fresh, but leftovers can be stored in an airtight container in the refrigerator for about 3-4 days. Consider using leftovers as a filling in a wrap for a quick lunch or snack.