Easy Mediterranean Bean Salad Recipe
This Mediterranean Bean Salad combines three different beans, fresh veggies, creamy cheese, and a sweet and tangy dressing. Quick and easy to make, it’s the perfect side dish or main course for summer!
The Best Mediterranean Bean Salad
We’ve been making this recipe for years, and it’s still one of our absolute favorites! The crisp texture and refreshing taste make it perfect for summer. However, if we’re being honest, we make it all year long.
Easy to prepare, it tastes even better the next day, making it perfect for meal prep! Just combine the simple ingredients, and enjoy! You’ll have a nutritious recipe you’ll look forward to eating throughout the week.
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details!
For the Salad
- Beans – Use black beans, kidney beans, and garbanzo beans for lots of texture, fiber, and plant-based protein.
- Veggies – English cucumber, orange or red bell pepper, grape tomatoes, and red onions add lots of color and crunch.
- Olives – Manzanilla olives add a briny, salty flavor that pairs well with the refreshing veggies. However, if you’re not a fan you can always leave them out.
- Cheese – Crumbled feta cheese adds a delicious tang and satisfying creamy texture.
- Fresh Herbs – Fresh basil adds a sweet, slightly spicy flavor.
For the Dressing
- Lemon Juice – Freshly squeezed is best!
- Red Wine Vinegar – This adds a subtle tang to the dressing.
- Extra Virgin Olive Oil – Forms the base of the dressing and provides a good source of healthy fats.
- Honey – For the perfect touch of sweetness. Maple syrup will also work!
- Seasonings – Garlic powder, sea salt, and black pepper create the perfect savory flavor.
How to Make This Mediterranean Bean Salad Recipe
- Prepare. Drain and rinse the beans in a colander. Then, chop the veggies.
- Make the dressing. In a small bowl or mason jar, whisk all the dressing ingredients until smooth (use a matcha frother if you have one!).
- Combine. Add all the salad ingredients to a large bowl. Pour the dressing on top, and gently toss to combine. Adjust the seasoning to taste, and enjoy!
Common Questions
Yes! Leftovers will stay fresh in the fridge for 3-5 days. Just give them a good stir before serving to redistribute all the ingredients.
You can easily enjoy this recipe on its own as a vegetarian meal with a side of pita bread. Or, add chicken, shrimp, or tofu for a boost of protein. You can also serve it as a side dish with all your favorite main courses.
Feel free to mix and match any ingredients you like best! Kalamata olives, roasted red peppers, and fresh parsley all make great additions. Or, you can mix and match different beans, adding options like cannellini beans for a white bean salad.
Easy Mediterranean Bean Salad Recipe
Equipment
Ingredients
Salad
- 15 ounce can black beans
- 15 ounce can kidney beans
- 15 ounce can garbanzo beans (chickpeas)
- 1 English cucumber, chopped
- 1 orange bell pepper, chopped
- 2 cups red grape tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup Manzanilla olives, halved
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, julienned (about 6 large leaves)
Dressing
- 3 Tablespoons lemon juice
- 2 Tablespoons red wine vinegar
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Pour the 3 cans of beans into a colander and rinse with water. Set aside to drain while chopping the veggies.15 ounce can black beans, 15 ounce can kidney beans, 15 ounce can garbanzo beans (chickpeas)
- Chop all of the vegetables and place them in a large bowl. Add in the drained and rinsed beans along with the olives, feta cheese, and basil.1 English cucumber, chopped, 1 orange bell pepper, chopped, 2 cups red grape tomatoes, halved, 1/2 cup red onion, finely diced, 1/2 cup Manzanilla olives, halved, 1/4 cup crumbled feta cheese, 1/4 cup fresh basil, julienned
- Add all the dressing ingredients to small bowl or mason jar and whisk together by hand or use a matcha frother..3 Tablespoons lemon juice, 2 Tablespoons red wine vinegar, 1 Tablespoon extra virgin olive oil, 1 teaspoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt, 1/4 teaspoon ground black pepper
- Pour the dressing over the vegetables and beans in the large bowl and gently mix. Add more salt and pepper, if needed. Serve immediately or store in the refrigerator for up to 4 days.
This is such a great recipe to make for get-togethers! Super yummy and fresh thanks to the veggies.
I have to share my story with this salad and the transformation it has made to my life. In recent years I’ve put on way too many pounds due to a physical disability and medications that are notorious “weight gainers.” In an attempt to change my diet some to help with weight, I started looking around for bean salad recipes. I came across your website, and your photos made the salad all that much more appetizing. I tried the recipe and I loved it.
Now for the results – In six weeks of eating this at least one meal a day (as well as for snacks), I have lost 32# and 5 inches on my waist. I’ve done it without feeling deprived of food at all, and I have yet to get tired of the salad recipe. Everything in there makes it appealing and interesting, and I can’t thank you enough for posting this recipe.
Eric, I can’t tell you how incredibly blessed I am by your words. First of all, congratulations on 32# lbs and 5″ lost! Wow, that is amazing!! Second, I am so grateful this salad has made such a difference in your life. As a blogger, I have no idea if I am impacting anyone out there in cyberspace if they don’t take the time, like you, to tell me. THANK YOU for making my heart full and being of such encouragement that the recipes I am sharing are impacting others in a positive way. Again, congratulations on your remarkable journey to health and I wish you many blessings! 🙂
I made this exactly to recipe except I omitted chickpeas (due to an allergy). It was delicious!! The basil was a nice touch. I’m hoping to keep this in the fridge for a couple days for lunches. Any salad with green olives is good in my books! 😉
I am so glad you enjoyed this recipe, Kelsey! It is nice to know that the omission of the chickpeas still allowed the flavors to shine through! I agree, the fresh basil really kicks it up a notch. Thanks for sharing your recipe experience here!
Sammi, I have been making this salad for every cookout this season and it is a hit every time!! The basil and feta are a perfect compliment to one another and the other flavors. Thank you!
Really?! That is SO awesome. You rock, Selene! Thank you for sharing your love for this salad with me. It is certainly one of my very favorites too. Blessings to you!
This salad was a big hit at a cook-out yesterday! Great flavors! However, I couldn’t find the nutrition stats. Can you help me with calorie counts? Thanks!!
Oh, that makes my heart happy, Carol Ann! Thank you for sharing your recipe experience with me. I have never calculated the calories for this salad, but I have used an app called Lose It! that worked well to determine nutritional info. Blessings!
How long does this stay fresh in the refrigerator?
This stays fresh for days in the fridge! The only downside to eating it days later is the amount of liquid that has accumulated in the bottom of the bowl from all the veggies. Using a slotted spoon to plate will remedy that! Enjoy. 🙂
Mediterranean flavors are sure to give a feast for one’s palate. Moreover, salads are very healthy as well. I can’t wait to try this tri bean salad.
I really think you will like this salad, Genevia! It is both hearty and light and packed full of fresh ingredients and flavor. 🙂 Thanks for stopping by!
Thanks for sharing this with the Let’s Get Real Party, Sammi. It will be my featured post at this week’s party.
Oh my goodness! Thank you so much, Gaye 🙂 I just love this colorful and hearty salad so to know others do too warms my heart!
Love this tri bean salad, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
I literally drooled when I saw your pictures of this salad – holy yum!
Yum! What a pleasure it will be to make this tasty recipe in my own kitchen!
I am so delighted that you shared these healthy and delicious Mediterranean Tri-Bean Salad with us at the Healthy Living Link Party. I’m Pinning and sharing this!
Thanks for sharing this amazing recipe, Deborah! I cant wait for you to try it for yourself, I just know you will love it 🙂
This salad looks delicious. I love the vibrant colors and all the healthy fiber of the beans. My mom and I were talking about how we want to make this very soon. Your photography is so bright and beautiful, my mouth is watering!
Hey girl! You all should definitely make this one soon 🙂 Thank you for your photo compliments, it was a fun recipe to shoot!
Wow this looks so healthy and colorful.
Super healthy and colorful, indeed! I hope you enjoy it as much as I do 🙂
Yum! I am going to have to try this. Hope to see you at Family Joy Blog Link Up Party. Sunday-Wednesday. Come link up http://thinking-outside-the-pot.com/?p=2906
I sure hope you do, Charlene! It is a really simple salad to prepare, yet looks fancy because of all of the colors. …in my humble opinion 😉
This looks great
Thanks so much, Liz! The next time I make it I will be sure you get a container of it 🙂