Dinner

Zesty Mediterranean Bean Salad with Feta Recipe

Name: Zesty Mediterranean Bean Salad with Feta Recipe
Prep time: 10 min
Total time: PT-491907H34M27S
Cuisine: Mediterranean
Ingredients: 1/2 cup olive oil; 4 tbsp lemon juice; 3 tbsp red wine vinegar; 2 tsp Dijon mustard; 2 garlic cloves, minced; 3/4 tsp dried oregano; 1/4 tsp red pepper flakes; 1/2 tsp salt; Black pepper, to taste; 19 oz cannellini beans, rinsed and drained; 19 oz kidney beans, rinsed and drained; 15 oz chickpeas, rinsed and drained; 1/2 cucumber, diced; 1 pint cherry tomatoes, halved; 1 bell pepper, diced; 1/2 cup kalamata olives, pitted and halved; 1/2 cup fresh parsley, chopped; 1/2 cup red onion, thinly sliced; 2 tbsp fresh basil, chopped; 3/4 cup feta cheese, crumbled

ByNaomi Fletcher February 11, 2026February 11, 2026

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Introduction

This Zesty Bean Salad with Feta is a vibrant Mediterranean dish packed with three types of beans, fresh vegetables, and a tangy lemon dressing. It’s quick to make, full of texture, and perfect as a light lunch or a side for dinner. Plus, it gets even better after a day in the fridge, making it ideal for meal prep.

A close-up view of a white bowl filled with a colorful bean salad, featuring three main layers: a base layer of dark red kidney beans, a middle layer of pale beige chickpeas mixed with small chopped cucumber pieces and diced yellow bell peppers, and a top layer of halved cherry tomatoes, crumbled white feta cheese, and finely chopped red onion. Scattered fresh green parsley leaves and a light dressing that gives a slight sheen cover the salad, all placed on a white marbled surface with part of a small jar of dressing visible in the top left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dressing:

1/2 cup olive oil
4 tbsp lemon juice
3 tbsp red wine vinegar
2 tsp Dijon mustard
2 garlic cloves (minced)
3/4 tsp oregano
1/4 tsp red pepper flakes
1/2 tsp salt
Black pepper, to taste

For the salad:

19 oz cannellini beans (rinsed and drained)
19 oz kidney beans (rinsed and drained)
15 oz chickpeas (rinsed and drained)
1/2 cucumber (diced)
1 pint cherry tomatoes (halved)
1 bell pepper (diced)
1/2 cup kalamata olives (pitted and halved)
1/2 cup parsley (freshly chopped)
1/2 cup red onion (thinly sliced)
2 tbsp basil (fresh, chopped)
3/4 cup feta cheese (crumbled)

Instructions

Step 1: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, and Dijon mustard until well emulsified. Stir in minced garlic, oregano, red pepper flakes, salt, and black pepper. Set aside to let the flavors meld while you prepare the vegetables.
Step 2: Dice the cucumber and bell pepper, halve the cherry tomatoes, thinly slice the red onion, and pit and halve the kalamata olives. Roughly chop the parsley and basil separately, keeping basil for later to preserve its freshness.
Step 3: In a large bowl, combine the rinsed cannellini beans, kidney beans, and chickpeas. Add the prepared cucumber, tomatoes, bell pepper, red onion, olives, and parsley. Toss gently to combine everything evenly.
Step 4: Pour the dressing over the bean and vegetable mixture and toss thoroughly to coat. Just before serving, fold in the fresh basil and crumbled feta cheese gently to keep their delicate texture and flavor. Taste and adjust seasoning if needed.

Tips & Variations

Always rinse canned beans thoroughly to remove excess starch and sodium, which helps avoid a gummy texture and bland taste.
Swap feta cheese for goat cheese for a milder tang, or omit cheese entirely and add diced avocado for a dairy-free option.
If fresh herbs aren’t available, substitute with 1 tablespoon dried Italian seasoning for a similar flavor profile.
Use any combination of beans you have on hand—black beans, navy beans, or pinto beans all work well as alternatives.
Add the cucumber and tomatoes right before serving if you make the salad ahead, to keep them crisp and prevent watery salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 5 days. It tastes even better after resting for a day or two, as the flavors meld beautifully. Stir well before serving, and let it sit at room temperature for 10–15 minutes to enhance the taste. If the salad seems dry after storing, add a little extra lemon juice or olive oil to refresh it.

How to Serve

A large white bowl filled with a colorful salad made of four main layers: the bottom layer has dark red kidney beans and beige chickpeas mixed throughout; the middle layer is full of chopped yellow bell peppers and sliced green cucumbers; the third layer has halved bright red cherry tomatoes and thin slices of purple red onion scattered all over; the top layer is sprinkled with small crumbles of white feta cheese and finely chopped green parsley. The bowl sits on a beige cloth on a white marbled surface, with a small glass dish of olive oil nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, cooked dried beans work great and will have a firmer texture and richer flavor. Just be sure they are fully cooked and cooled before mixing into the salad.

How long does the salad last in the fridge?

It keeps well for up to 5 days in an airtight container. The salad improves as the flavors blend, but add delicate ingredients like cucumber and tomatoes just before serving if storing for longer periods.