Mediterranean Bean Salad
This Mediterranean bean salad is a twist on a three bean salad with cannellini beans, chickpeas, kidney beans, bell peppers, cucumbers, olives and feta.
Servings: 6
Ingredients
For vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- 1 pinch red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
For salad
- 1-15 ounce can cannellini beans drained and rinsed
- 1-15 ounce can kidney beans drained and rinsed
- 1-15 ounce can chickpeas drained and rinsed
- 1 red bell pepper, diced
- 1 cup halved cherry tomatoes or grape tomatoes
- 1 cup diced cucumbers
- 1/4 cup finely diced red onions
- 1/2 cup halved pitted Kalamata olives
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped parsley
Instructions
- For the vinaigrette, whisk together garlic, mustard, honey, oregano, red pepper flakes, salt, pepper, vinegar and olive oil in a small bowl.
- In a large bowl, combine the cannellini beans, kidney beans, chickpeas, peppers, tomatoes, cucumbers, red onions, olives, feta and parsley.
- Drizzle in the dressing, stirring to combine the salad.
Video
Notes
You can use red wine vinegar instead of white wine vinegar.
Instead of cannellini beans, you can use great northern beans or navy beans even though they are smaller.
You can make the salad up to 2 hours in advance.
You can keep leftovers in an airtight container in the fridge up to 3 days. Before serving the salad, let it sit out at room temperature for at least 15 minutes, so it isn’t as cold.
Nutrition
Calories: 152kcal | Carbohydrates: 8g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 533mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 963IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 1mg