Description
This Zesty Mediterranean Bean Salad with Feta is a vibrant and healthy dish combining three types of beans with fresh vegetables and tangy feta cheese, all tossed in a bright lemon vinaigrette. Perfect as a light lunch or a side, this no-cook salad is quick to make, budget-friendly, and packed with fiber and protein. It gets even better after a day of chilling, making it ideal for meal prep and easy weeknight meals.
Ingredients
Scale
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 dried 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 fresh parsley, chopped
- 1/2 cup red onion, thinly sliced
- 2 tbsp fresh basil, chopped
- 3/4 cup feta cheese, crumbled
Instructions
- Prepare the Vinaigrette Base: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, and Dijon mustard until emulsified. Add minced garlic, oregano, red pepper flakes, salt, and black pepper. Stir well to combine and let the dressing rest for a few minutes to mellow the garlic flavor and hydrate the spices.
- Prepare the Vegetables: Dice the cucumber and bell pepper, halve the cherry tomatoes and kalamata olives, thinly slice the red onion, and chop the parsley and basil separately. Keep the herbs separate to preserve their fresh flavors, especially basil, which bruises easily.
- Combine Beans and Vegetables: In a large bowl, mix the rinsed cannellini beans, kidney beans, and chickpeas. Add the diced cucumber, halved cherry tomatoes, diced bell pepper, sliced red onion, halved olives, and chopped parsley. Toss gently to evenly distribute the vegetables throughout the beans.
- Dress and Finish the Salad: Pour the vinaigrette over the bean and vegetable mixture and toss thoroughly to coat everything evenly. Just before serving, gently fold in the fresh basil and crumbled feta cheese to preserve their delicate texture and flavor. Taste and adjust seasonings if needed.
Notes
- Always rinse canned beans thoroughly to remove starchy liquid and excess sodium for best flavor and texture.
- Add feta cheese at the end and fold gently to prevent it from breaking down and making the salad mushy.
- Dice vegetables evenly for consistent texture and flavor in every bite.
- Allow the salad to chill for at least 30 minutes before serving to let the dressing fully absorb.
- If making ahead, add cucumber and tomatoes just before serving to prevent dilution of dressing.
- Store in an airtight container in the fridge for up to 5 days; flavors improve after sitting for a day or two.
- Serve at room temperature or chilled; letting it sit out about 10-15 minutes after refrigeration enhances flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Mediterranean salad, bean salad, feta salad, no cook salad, healthy salad, vegetarian recipe, fiber rich salad, meal prep salad
