This 20-minute Mediterranean Bean Salad recipe is healthy, simple to make, and packed with veggies! This works perfectly as a side dish to a meal or even as lunch with pita bread and hummus. Bookmark this one, because I know you’ll use this recipe a lot!
If you’re looking for simple, nutritious, and delicious salads, look no further. This Mediterranean Bean Salad is so fresh and flavorful that you’ll have a hard time putting the fork down.
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
For the Mediterranean Bean Salad:
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1 - 15 ounce can of chickpeas, drained and rinsed
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1 - 15 ounce can of white beans, drained and rinsed
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1/4 cup kalamata olives, halved {you will want to use pitted olives}
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1/3 cup roasted red peppers, drained, chopped
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1/2 of a small red onion, chopped
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1 cup cherry tomatoes, halved
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1 green bell pepper, seeds removed, diced {or color of your choice}
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1/2 of an english cucumber, diced
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1/2 cup crumbled feta cheese {optional}
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Handful of fresh mint, chopped
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Handful of fresh parsley, chopped
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4 green onions, chopped
For the dressing:
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1/4 cup extra virgin olive oil
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2 Tablespoons red wine vinegar
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1 lemon, juiced
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2 garlic cloves, minced
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Salt and pepper to taste
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Optional spices: 1 teaspoon of any spice you like {try sumac, za'atar or oregano}
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Crushed red pepper for extra spice
Instructions
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Notes
- This salad will keep in the refrigerator for up to 4 days in an air tight container. I do think because of the white beans this salad is best the first couple of days otherwise the white beans do get pretty soft. If you plan to use it throughout the week you could leave the white beans out and just add them when you are ready to eat the salad.
- This salad is easily modified to your tastes. Try adding artichokes, a different beans, green olives, fire roasted tomatoes or goat cheese.
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