Easy Mediterranean Bean Salad with Feta
This fresh, filling Mediterranean Bean Salad comes together quickly, making it an ideal choice for a fast lunch or an impressive side dish for gatherings. It features a mix of beans, crisp vegetables, and a zesty red wine vinaigrette.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Salad
- 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 chopped red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the chickpeas, cannellini beans, black beans, cucumber, cherry tomatoes, and red onion in a large bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
- Pour the dressing over the bean and vegetable mixture. Toss gently to coat everything evenly.
- Stir in the crumbled feta cheese and fresh parsley.
- For the best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
Notes
- Let the salad marinate for several hours or overnight in the refrigerator to deepen the flavors.
- This salad is excellent for meal prep and keeps well for up to four days.
- Serve this as a high protein salad alongside grilled chicken or fish.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4
- Sodium: 450
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 9
- Protein: 12
- Cholesterol: 15