Easy Mediterranean Bean Salad With Feta
Make this fresh, filling Mediterranean Bean Salad with Feta. It comes together quickly and is perfect for a fast lunch or an impressive side dish for gatherings.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chopped cucumber
- 1 cup halved cherry tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- For the Vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the chickpeas, cannellini beans, black beans, cucumber, cherry tomatoes, red onion, and parsley in a large bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the bean and vegetable mixture. Toss gently to coat everything evenly.
- Gently fold in the crumbled feta cheese.
- Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to blend. This salad is great for meal prep and tastes better after chilling.
Notes
- For best flavor, prepare this salad a few hours ahead of time.
- You can substitute cannellini beans with great northern beans or garbanzo beans for a different mix.
- This salad works well as a high protein salad for quick lunch ideas.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5
- Sodium: 550
- Fat: 19
- Saturated Fat: 5
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 11
- Protein: 15
- Cholesterol: 15
Find it online: https://chefsily.com/easy-mediterranean-bean-salad-recipe/