Mediterranean Bean Salad

Why You’ll Love This Recipe

I love this Mediterranean Bean Salad because it’s the perfect balance of textures and flavors. The beans are hearty and filling, while the fresh vegetables add crunch and vibrancy. The homemade dressing with olive oil, lemon, and garlic brings everything together in a tangy, savory way. Plus, it’s super easy to prepare, and since it needs some time to chill, it’s a great make-ahead dish. Whether I’m making it for a family dinner or a gathering, it’s always a hit!

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

¼ cup red onion, chopped finely

¾ cup celery, chopped

1 small cucumber, peeled, seeded, and chopped

¾ cup fresh Italian parsley, chopped

¼ cup fresh basil, chopped

2 tomatoes, chopped finely

¼ cup Parmesan cheese, finely grated

½ cup Kalamata olives, optional

⅓ cup pepperoncini, optional

For the Bean Salad Dressing:

¼ cup extra-virgin olive oil

Juice of 1 ½ lemons

1 clove garlic, peeled and minced

½ teaspoon dried Italian seasoning

Ground pepper and sea salt, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the salad:
In a large bowl, combine the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, and Parmesan cheese. Toss everything together to combine.

Make the dressing:
In a small bowl, whisk together the olive oil, lemon juice, garlic, and Italian seasoning. Alternatively, you can add everything to a mason jar, seal it tightly, and shake until well combined.

Assemble the salad:
Drizzle the dressing over the salad and toss everything together until the beans and vegetables are well coated with the dressing.

Chill and serve:
Refrigerate the salad for 45-60 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Servings and Timing

Servings: 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Variations

Cheese swap: Use feta cheese instead of Parmesan for a more traditional Mediterranean flavor.

Add more veggies: You can toss in chopped zucchini, red bell pepper, or any other vegetable you like.

Toppings: For extra flavor, add Kalamata olives, pepperoncini, or fresh basil leaves cut into ribbons.

Double the dressing: If you love a more marinated salad, double the dressing so the beans can soak up even more flavor. You’ll also have extra dressing left for a green salad.

Storage/Reheating

This Mediterranean Bean Salad stores really well. Once it’s chilled, keep it in an airtight container in the fridge for up to 3 days. The flavors only get better as it sits, so it’s perfect for meal prepping or making ahead for a gathering.

FAQs

Can I use frozen beans?

I recommend using canned beans for convenience and texture, but if you prefer to cook your beans from scratch, go ahead! Just make sure to rinse and drain them well before using.

Can I prepare this salad in advance?

Yes, you can make this salad a day ahead. It actually tastes better after the flavors have had some time to marinate in the fridge.

What can I substitute for lemon juice?

If you don’t have fresh lemons, you can use vinegar (white wine vinegar or apple cider vinegar work well) as a substitute, though the flavor will be a little different.

How do I make this salad spicier?

If I want a little heat, I add some finely diced jalapeños or a pinch of red pepper flakes to the salad or dressing. It adds a nice kick!

Is this salad gluten-free?

Yes! This Mediterranean Bean Salad is naturally gluten-free, making it a great option for those with dietary restrictions.

Conclusion

This Mediterranean Bean Salad is my go-to dish for a healthy, satisfying meal or side. It’s loaded with nutrients, bursting with fresh flavors, and can be enjoyed as a main or a side dish. Whether you’re serving it at a summer BBQ or prepping for lunch throughout the week, it’s always a crowd-pleaser!

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