Mediterranean Dense Bean Salad

Last summer my neighbor brought this to our potluck and I went back for thirds without shame. The way the beans soak up that bright lemon dressing overnight is something else entirely.

My sister-in-law texted me at 11pm demanding this recipe after tasting it at a family barbecue. She said her husband who hates salad kept going back for more.

Ingredients

• Canned chickpeas, cannellini beans, and kidney beans: Drain and rinse them really well so your salad does not taste like the can
• Cherry tomatoes: The sweetness balances perfectly against the tangy dressing and salty olives
• Red bell pepper and cucumber: These add this incredible crunch that keeps every bite interesting
• Red onion: Finely chopped so you get just enough bite without it overwhelming everything else
• Kalamata olives: These little salty gems are what make it taste genuinely Mediterranean
• Fresh parsley and mint: The parsley brings freshness while mint adds this unexpected brightness
• Olive oil and lemon juice: The foundation of that perfect bright dressing that ties everything together
• Red wine vinegar: Just enough acid to make all those beans really sing
• Garlic and dried oregano: Classic Mediterranean flavors that make this taste like you have been cooking all day
• Feta cheese: Optional but honestly the salty creaminess is worth it

Instructions

Rinse and drain all those beans:

Give them a thorough rinse under cold water until the water runs completely clear

Chop your vegetables:

Halve the cherry tomatoes and dice the cucumber, bell pepper, and red onion into small even pieces

Combine everything in a large bowl:

Toss in all three types of beans along with your prepared vegetables, olives, and fresh herbs

Whisk together the dressing:

Combine olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper until it comes together

Pour and toss:

Drizzle that dressing over the salad and fold everything gently until each bean and vegetable is coated

Taste and adjust:

Sometimes it needs a pinch more salt or an extra squeeze of lemon to really pop

Add the finishing touch:

Sprinkle crumbled feta over the top right before serving if you are using it

Save

This has become my go-to for meal prep Sundays. I make a huge batch and eat it for lunch all week long, somehow never getting tired of it.

Making It Your Own

Once you have the basic formula down this salad becomes a canvas for whatever you have in the fridge. I have added roasted red peppers when I had them leftover from another recipe.

Serving Suggestions

Sometimes I serve this inside a hollowed-out cucumber boat for a fancy dinner party appetizer. It looks impressive and tastes even better.

Storage and Meal Prep

This keeps beautifully in the fridge for up to three days and actually improves with time as those beans really absorb all that dressing.

• Store in an airtight container and give it a good stir before serving
• Add fresh herbs right before serving if you are making it days ahead
• The feta gets better as it sits in the dressing

Save

There is something so satisfying about a dish that looks this impressive and comes together this quickly.

Recipe FAQs

→ What beans are used in this Mediterranean salad?

Chickpeas, cannellini beans, and kidney beans form the protein-rich base of the salad.

→ Can I make this salad vegan-friendly?

Yes, simply omit the crumbled feta or substitute with a plant-based alternative.

→ How is the dressing prepared?

The dressing is made by whisking together extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until emulsified.

→ What fresh herbs are included?

Fresh parsley is essential, and chopped mint can be added optionally for extra brightness.

→ How long does the salad keep in the refrigerator?

It can be refrigerated for up to 2 days to allow flavors to meld while maintaining freshness.