Mediterranean Dense Bean Salad

Last summer I stood in my kitchen at 11 PM hungry and refusing to turn on the oven. I cracked open three cans of beans from the pantry, threw in whatever vegetables were sitting in the crisper drawer, and discovered something magical. Now this colorful bean salad has become my go-to when I need something substantial but refreshing.

I brought this to a neighborhood block party last month and watched three different people ask for the recipe. The best part was telling them it was basically cans from the pantry with a little love.

Ingredients

• Chickpeas, cannellini beans, and kidney beans: Rinse them really well to remove the metallic taste from the can liquid
• Cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives: Cut everything roughly the same size so each forkful gets a little bit of everything
• Fresh parsley and mint: The mint is optional but it adds this bright surprise that makes people ask what the secret ingredient is
• Extra virgin olive oil, lemon juice, and red wine vinegar: This three part dressing is what ties all those earthy beans together
• Garlic, dried oregano, salt, and black pepper: Let the dressing sit for five minutes before tossing to mellow out the raw garlic bite
• Feta cheese: The salty creaminess cuts through all those dense beans perfectly

Instructions

Combine the beans:

Toss all three types of beans in your largest bowl and give them a gentle rinse under cold water

Add the vegetables:

Dump in your chopped tomatoes, cucumber, bell pepper, onion, and olives

Fresh herbs:

Sprinkle the parsley and mint over the top

Whisk the dressing:

Combine olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until slightly thickened

Toss everything:

Pour the dressing over and fold gently until every bean is coated

Season and serve:

Taste and add more salt or pepper if needed, then top with feta and dig in

Save

My sister called me from the grocery store last week asking what beans she needed. Apparently her family had eaten this three times that week and refused to accept anything else for lunch.

Make It Your Own

Sometimes I add diced avocado for creaminess or swap in whatever beans I have in the pantry. The formula works with any combination really.

Serving Ideas

This salad holds up beautifully next to grilled fish or chicken. I have also stuffed it into pita bread for a surprisingly hearty portable lunch.

Storage Success

The beans stay firm and the vegetables maintain their crunch for at least three days in the refrigerator. The flavors actually develop and get more interesting over time.

• Store in an airtight container and give it a good stir before serving
• The beans will absorb some of the dressing so add a splash more vinegar before serving leftovers
• Bring it to room temperature for about 15 minutes before eating for the best flavor

Save

Every time I make this now I think about that late night discovery. Some of the best recipes come from being too tired to cook properly but too hungry to settle for less.

Recipe FAQs

→ What types of beans are used in this salad?

The salad includes canned chickpeas, cannellini beans, and kidney beans, all drained and rinsed for a smooth texture.

→ How is the dressing prepared?

The dressing is whisked together using extra-virgin olive oil, freshly squeezed lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper for a zesty finish.

→ Can I make this salad vegan?

Yes, simply omit the crumbled feta cheese or substitute it with a plant-based alternative to keep it vegan-friendly.

→ How long can the salad be stored?

Refrigerate the salad for up to 2 days to allow flavors to meld while keeping it fresh and tasty.

→ What herbs enhance the flavor of this salad?

Fresh parsley and optional mint provide aromatic freshness that complements the Mediterranean flavors.

→ What optional ingredients can be added?

Diced avocado can be added for extra creaminess, and feta cheese is optional for a rich texture contrast.