Mediterranean Bean Salad Recipe

Introduction

This Mediterranean Bean Salad is a vibrant and healthy dish that combines three types of beans with fresh vegetables and herbs. It’s perfect as a light lunch or a side dish, with a tangy lemon and olive oil dressing that brightens every bite.

Ingredients

• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 15-ounce can cannellini beans, rinsed and drained
• 1 15-ounce can kidney beans, rinsed and drained
• 1/4 cup red onion, chopped fine
• 3/4 cup celery, chopped
• 1 small cucumber, peeled, seeded, and chopped
• 3/4 cup fresh Italian parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 tomatoes, chopped fine
• 1/4 cup Parmesan cheese, finely grated
• 1/2 cup Kalamata olives, optional
• 1/3 cup pepperoncini, optional
• 1/4 cup extra-virgin olive oil
• Juice of 1 1/2 lemons
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried Italian seasoning
• Ground pepper and sea salt to taste

Instructions

1. Step 1: In a large bowl, combine the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, Parmesan cheese, Kalamata olives (if using), and pepperoncini (if using). Toss gently to mix.
2. Step 2: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and dried Italian seasoning. Alternatively, place all dressing ingredients in a mason jar, seal tightly, and shake well to combine.
3. Step 3: Pour the dressing over the salad and toss everything together to coat evenly.
4. Step 4: Cover the salad and refrigerate for 45 to 60 minutes to allow the flavors to meld before serving.

Tips & Variations

• For extra crunch, add chopped bell peppers or toasted pine nuts.
• Swap the Parmesan for feta cheese for a tangier flavor.
• If you prefer a less acidic dressing, reduce the lemon juice to 1 lemon and add a teaspoon of honey.
• Make it vegan by omitting the cheese or using a plant-based alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, making it taste even better the next day. Before serving, give it a gentle stir and adjust seasoning if needed. This salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried beans fully before using. This will add extra prep time but can improve texture and flavor.

Is this salad suitable for meal prep?

Absolutely! It holds up well in the fridge and makes a great nutritious option for lunches throughout the week.

Mediterranean Bean Salad Recipe

Print Recipe

★★★★★

4.5 from 95 reviews

A fresh and vibrant Mediterranean Bean Salad combining three types of beans with crisp vegetables, fresh herbs, and a zesty lemon-garlic dressing. This easy-to-make salad is perfect for a light lunch, a flavorful side dish, or a healthy party appetizer, with bold Mediterranean flavors and a satisfying texture.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45-60 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans and Vegetables

• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 15-ounce can cannellini beans, rinsed and drained
• 1 15-ounce can kidney beans, rinsed and drained
• 1/4 cup red onion, chopped fine
• 3/4 cup celery, chopped
• 1 small cucumber, peeled, seeded, and chopped
• 3/4 cup fresh Italian parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 tomatoes, chopped fine
• 1/2 cup Kalamata olives, optional
• 1/3 cup pepperoncini, optional

Cheese

• 1/4 cup Parmesan cheese, finely grated

Dressing

• 1/4 cup extra-virgin olive oil
• Juice of 1–1/2 lemons
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried Italian seasoning
• Ground pepper and sea salt to taste

Instructions

1. Combine Salad Ingredients: In a large bowl, add the rinsed and drained garbanzo beans, cannellini beans, kidney beans, finely chopped red onion, celery, peeled and chopped cucumber, Italian parsley, basil, tomatoes, and if using, the Kalamata olives and pepperoncini. Toss gently to mix all components evenly.
2. Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, and dried Italian seasoning. Alternatively, put all dressing ingredients into a mason jar, seal tightly, and shake vigorously until well combined.
3. Dress the Salad: Drizzle the prepared dressing over the mixed salad ingredients. Toss everything thoroughly to coat all the beans and vegetables evenly with the dressing.
4. Chill Before Serving: Cover the salad and refrigerate for 45 to 60 minutes before serving. This allows the flavors to meld beautifully and the salad to chill for optimal refreshment.
5. Serve and Garnish: Before serving, sprinkle the finely grated Parmesan cheese on top for a savory finish. Add additional salt and pepper to taste if desired.

Notes

• For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
• This salad can be prepared a day ahead and keeps well refrigerated for up to 2 days.
• Optional olives and pepperoncini add a nice briny and tangy flavor contrast but can be omitted if preferred.
• Ensure the cucumber is peeled and seeded to avoid excess moisture in the salad.
• Serve chilled for best taste and refreshing flavor.

Keywords: Mediterranean Bean Salad, Bean Salad, Healthy Salad, Vegetarian Salad, No-Cook Recipe, Mediterranean Diet, Easy Salad