Mediterranean Bean Salad
A colorful, protein-packed salad featuring mixed beans, cherry tomatoes, cucumber, and feta, all tossed in a bright lemon-olive oil dressing. Perfect for a quick meal or potluck side.
Ingredients
Main Ingredients
- 1 can mixed beans (chickpeas, black beans, kidney beans), drained and rinsed Substitute with two cans of chickpeas for a single-bean base
- 1 cup cherry tomatoes, halved Use quartered grape tomatoes if preferred
- 1/2 cucumber diced (English cucumber works well; peel if waxed)
- 1/4 cup red onion, finely chopped Soak in cold water for 5 minutes for a milder bite
- 1/2 cup feta cheese, crumbled Try sheep’s milk feta for a tangier profile
- 1/4 cup fresh parsley, chopped Swap with cilantro for a different herb note
- 3 tablespoons olive oil Extra-virgin for flavor
- 2 tablespoons lemon juice Freshly squeezed
- to taste Salt and pepper
Instructions
Preparation
- Put the drained and rinsed mixed beans into a large mixing bowl.
- Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta, and chopped parsley. Toss gently to combine.
- In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and freshly ground black pepper until blended.
- Pour the dressing over the salad and toss gently so the beans and veggies are evenly coated. Taste and adjust seasoning.
Serving
- Serve right away for the freshest crunch, or refrigerate for 30 minutes to let flavors meld.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. Do not freeze this salad as cucumber and tomato textures will break down after thawing. Refresh with an extra squeeze of lemon or drizzle of olive oil if it looks dry.