Zesty Mediterranean Bean Salad with Feta Recipe
This vibrant Zesty Bean Salad with Feta is a Mediterranean-inspired dish that combines three types of beans with fresh vegetables, tangy feta cheese, and a bright lemon vinaigrette. It’s a nutritious, flavorful, and quick no-cook salad perfect for lunches, side dishes, or meal prep, delivering a satisfying mix of textures and fresh, bright flavors that improve as it sits.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
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 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 the minced garlic, oregano, red pepper flakes, salt, and black pepper, stirring well to combine. Let the dressing sit for a few minutes to allow the flavors to meld.
- Prepare the Vegetables: While the dressing rests, 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 to keep the basil fresh for later.
- Combine Beans and Vegetables: In a large bowl, combine the rinsed cannellini beans, kidney beans, and chickpeas. Add all the prepared vegetables except the basil, and toss gently to combine so the textures and flavors distribute evenly.
- Dress and Finish the Salad: Pour the vinaigrette over the bean and vegetable mixture and toss thoroughly to coat everything well. Just before serving, gently fold in the fresh basil and crumbled feta cheese to preserve their delicate flavors. Taste and adjust seasoning as needed.
Notes
- Always rinse and drain canned beans thoroughly to remove starchy liquid and excess sodium.
- Add feta cheese at the end to keep it crumbly and avoid mushy texture.
- Dice vegetables to similar sizes as beans for balanced texture in every bite.
- Let the salad chill at least 30 minutes before serving for best flavor absorption.
- If making ahead, add cucumber and tomatoes just before serving to prevent dilution.
- Store the salad in an airtight container in the fridge for up to 5 days, stirring before serving.
- Optionally store dressing separately if preparing in advance to keep veggies crisp.
Keywords: Mediterranean bean salad, feta salad, no-cook salad, healthy salad, protein-rich salad, quick salad, meal prep salad, vegetarian lunch
