Mediterranean Bean Salad
A Mediterranean bean salad is a wonderful fresh, flavorful and protein-packed recipe that works for everything: easy lunches, summer potlucks, or a colorful side dish. This Greek-inspired dense bean salad is loaded with beans, crisp veggies, salty feta, and a bright lemon vinaigrette. The added bonus is that it holds up perfectly for meal prep! This salad is one of the best ways to enjoy the Mediterranean's bold and bright flavors, but it is versatile enough to suit your personal preferences.
Servings: 8
Ingredients
Bean Salad
- 1 can cannellini beans
- 1 can chickpeas, drained and rinsed
- 1 pint cherry or grape tomatoes, halved
- ½ large red bell pepper, chopped
- ½ English cucumber, sliced
- ½ cup pitted kalamata olives, drained
- 8 ounces feta cheese, crumbles or cut into cubes
- sprigs fresh mint and parsley, chopped
Dressing
- juice and zest of 1 lemon (about 2 tablespoons juice)
- 3 tablespoons olive oil
- 1 tablespoon white balsamic vinegar or red wine vinegar
- 1 tablespoon honey
- salt and pepper to taste
Instructions
Salad
- Drain the cans of beans and rinse well. Add to a large bowl so it is easy to mix the ingredients.
- Thoroughly wash and chop tomatoes, bell pepper and cucumber and add to the bowl along with the beans.
- Add the kalamata olives, feta cheese, and chopped fresh herbs.
Dressing
- Zest and juice the lemon and add to the base of a blender. Add the olive oil, vinegar, honey and fresh basil. Pulse to combine the ingredients and create the emulsion.
- Pour the dressing over the salad and toss together to thoroughly coat with the lemon dressing. Season with salt and pepper to taste.