Greek Bean Salad
A fresh, quick, and filling salad made with canned beans, brightened by lemon and olive oil, and filled with crisp vegetables, perfect for summer lunches and potlucks.
Ingredients
Beans and Vegetables
- 1 can kidney beans, drained and rinsed (about 15 oz)
- 1 can chickpeas, drained and rinsed (about 15 oz)
- 1 cup diced cucumber (seeded or English cucumber for less water)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped (flat-leaf preferred)
Dressing
- Juice of 1 lemon lemon (about 2–3 tablespoons)
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Drain and rinse the kidney beans and chickpeas in a colander. Shake off excess water.
- Dice the cucumber and half the cherry tomatoes. Finely chop the red onion and parsley.
Mixing
- In a large mixing bowl, combine the beans, cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk the lemon juice, olive oil, a pinch of salt, and several grinds of black pepper until emulsified.
- Pour the dressing over the salad and toss gently to coat every ingredient.
- Taste and adjust seasoning: add more salt, pepper, or a splash more lemon if needed.
Serving
- Serve chilled or at room temperature. If making ahead, refrigerate for at least 15–30 minutes before serving.
Notes
Refrigerate leftovers in an airtight container for 3–4 days. Avoid freezing as it ruins the bean texture and makes cucumbers watery. For enhanced flavor, scoop the salad onto a platter, garnish, and pair with sides like grilled fish or pita and hummus.