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Mediterranean Dense Bean Salad

A hearty, protein-packed Mediterranean bean salad loaded with fresh vegetables, herbs, and a zesty lemon dressing—perfect for meal prep.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 can chickpeas drained and rinsed
  • 1 can cannellini beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 0.5 red onion finely chopped
  • 0.5 cup Kalamata olives sliced
  • 0.5 cup feta cheese crumbled
  • 0.25 cup parsley chopped
  • 2 tbsp basil chopped
Dressing
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 0.5 tsp oregano

Equipment

  • Mixing bowls
  • Knife
  • Cutting board
  • Whisk

Method
 

  1. Drain and rinse beans thoroughly and set aside.
  2. Chop vegetables including cucumber, tomatoes, onion, and olives.
  3. Combine beans and vegetables in a large bowl.
  4. Whisk together dressing ingredients in a separate bowl.
  5. Pour dressing over salad and toss well.
  6. Add feta cheese and gently mix.
  7. Chill for at least 30 minutes before serving.

Notes

Tastes even better after sitting overnight. Add feta just before serving for best texture.