Description
This Mediterranean Bean Salad is a flavor explosion in every bite – bright, fresh, and ready in minutes with no cooking required!
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 English cucumber, diced (about 1½ cups)
- 1 red bell pepper, diced (about 1 cup)
- 1 yellow bell pepper, diced (about 1 cup)
- 1 pint cherry tomatoes, halved (about 2 cups)
- ½ red onion, finely diced (about ½ cup)
- ¾ cup kalamata olives, pitted and halved
- 6 oz feta cheese, crumbled (about ¾ cup)
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, Dijon mustard, salt, and pepper in a small bowl to make the dressing. Set aside.
- Drain and rinse all beans thoroughly in a colander, then transfer to a large mixing bowl.
- Add diced cucumber, bell peppers, cherry tomatoes, and red onion to the bowl with the beans.
- Gently fold in the kalamata olives, distributing them evenly throughout the salad.
- Pour three-quarters of the prepared dressing over the salad and toss gently to coat all ingredients.
- Add the chopped fresh parsley and mint, then toss again to incorporate.
- Sprinkle the crumbled feta cheese over the top and fold in gently.
- Taste and adjust seasoning if necessary, adding more dressing if desired.
- Allow the salad to rest for at least 30 minutes before serving to let the flavors develop.