Description
A colorful and flavorful Mediterranean Bean Salad with chickpeas, cannellini, and kidney beans, perfect for hot days and potlucks.
Ingredients
Beans
- 1 can chickpeas, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
Crunchy Veggies
- 1 diced cucumber
- 1 diced red bell pepper
- 1 diced red onion
Tomatoes
- 1 cup cherry or grape tomatoes, halved
Olives and Cheese
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup crumbled feta cheese (Use crumbled feta for better integration.)
Fresh Herbs
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
Dressing
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 pinch salt
- 1 pinch pepper
Instructions
Preparation
- Whisk together lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper in a bowl.
- Stream in olive oil while whisking until slightly thick and glossy.
- Dice cucumber and red bell pepper, halve the tomatoes, thinly slice the onion, pit and slice olives, and chop parsley and mint.
Assembly
- In a large bowl, combine the prepared beans, veggies, olives, and herbs.
- Pour the dressing over the salad and toss gently to combine.
- Crumble feta cheese over the top and toss lightly again.
Final Touches
- Taste and adjust seasoning with more lemon juice or salt as needed.
- Let rest for 15-30 minutes before serving to allow flavors to meld.
Notes
This salad can be made up to 3 days ahead. Store dressing separately to maintain freshness. Keep in a shallow covered container in the fridge.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean