Mediterranean Bean Salad Recipe

Introduction

This Mediterranean Bean Salad is a vibrant, protein-packed dish perfect for a light lunch or a side at your next gathering. With fresh herbs, colorful vegetables, and a zesty lemon dressing, it’s both refreshing and satisfying. Ready in just 30 minutes, it’s an easy way to enjoy wholesome Mediterranean flavors.

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 1½ 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, cannellini, and kidney beans with the 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, garlic, and dried Italian seasoning until well combined. Alternatively, place these ingredients in a mason jar, seal tightly, and shake until emulsified.
3. Step 3: Drizzle the dressing over the salad ingredients and toss again to coat evenly.
4. Step 4: Cover and refrigerate the salad for 45 to 60 minutes before serving to allow flavors to meld.

Tips & Variations

• For added texture, toast some pine nuts or walnuts and sprinkle on top before serving.
• Use fresh lemon juice for the brightest flavor and adjust the amount to taste.
• Swap out any of the beans for your favorites or add more vegetables such as bell peppers or artichoke hearts.
• If you prefer, add a pinch of crushed red pepper flakes for a subtle heat.
• Omit the cheese to make this salad vegan-friendly.

Storage

Store the Mediterranean Bean Salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add a squeeze of fresh lemon juice if needed. This salad tastes even better after resting, making it great for make-ahead meals.

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 thoroughly before using. This will take longer but can improve texture and reduce sodium content.

Is this salad gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free, making it suitable for gluten-sensitive diets.

Mediterranean Bean Salad Recipe

Print Recipe

★★★★★

4.5 from 96 reviews

This vibrant Mediterranean Bean Salad is a fresh and hearty dish packed with a variety of beans, crisp vegetables, and aromatic herbs, all tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch or a side dish, this recipe comes together quickly and is ideal for meal prepping or entertaining.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans

• 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

Vegetables and Herbs

• 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

Add-ins

• 1/4 cup Parmesan cheese, finely grated
• 1/2 cup Kalamata olives (optional)
• 1/3 cup pepperoncini (optional)

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, cannellini, and kidney beans along with the chopped red onion, celery, cucumber, Italian parsley, fresh basil, tomatoes, Parmesan cheese, Kalamata olives, and pepperoncini if using. Toss gently to mix all ingredients 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 until well combined. Alternatively, combine these ingredients in a mason jar, seal the lid tightly, and shake vigorously to emulsify the dressing.
3. Toss Salad with Dressing: Drizzle the prepared dressing over the bean and vegetable mixture. Toss the salad thoroughly to ensure all components are evenly coated with the dressing.
4. Chill Before Serving: Cover the salad and refrigerate for 45 to 60 minutes. Chilling allows the flavors to meld beautifully, enhancing the overall taste of the salad before serving.

Notes

• For best flavor, refrigerate the salad for at least an hour before serving to allow the dressing to soak into the beans and vegetables.
• Kalamata olives and pepperoncini are optional, but they add a nice briny and tangy kick to the salad.
• Feel free to swap the Parmesan cheese with a vegetarian alternative or omit entirely for a vegan option.
• Make sure to rinse and drain the canned beans thoroughly to reduce sodium and prevent excess liquid in the salad.

Keywords: Mediterranean bean salad, healthy salad, vegetarian salad, cold bean salad, easy side dish, lemon dressing