Welcome! This Easy Mediterranean Bean Salad with Feta is fresh, filling, and comes together in minutes. It is your go-to for a quick lunch or an easy side dish at summer gatherings.
Author:katiehayes
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:4 servings 1x
Category:Side Dish
Method:No Cook
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup chopped cucumber
1 cup halved cherry tomatoes
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and oregano. Season with salt and pepper. Set aside.
Combine the beans: In a large bowl, combine the rinsed and drained chickpeas, cannellini beans, and black beans.
Add vegetables and cheese: Add the chopped cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley to the bowl with the beans.
Dress the salad: Pour the prepared dressing over the bean mixture. Toss gently to coat all ingredients evenly.
Add feta: Gently fold in the crumbled feta cheese.
Chill: Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors combine. This salad tastes best when marinated.
Serve: Serve cold as a side dish or a quick lunch idea.
Notes
For best flavor, prepare this make ahead salad a few hours before you plan to eat it.
This recipe makes a great high protein salad for your weekly meal prep.
You can substitute any of the beans with garbanzo beans or kidney beans for a different mix.