Mediterranean Dense Bean Salad (Printable)

A colorful Mediterranean salad with mixed beans, fresh vegetables, and tangy dressing for a wholesome lunch or side.

# What's Needed:

01 - 1 cup canned chickpeas, drained and rinsed

02 - 1 cup canned cannellini beans, drained and rinsed

03 - 1 cup canned kidney beans, drained and rinsed

04 - 1 cup cherry tomatoes, halved

05 - 1/2 cup cucumber, diced

06 - 1/2 cup red bell pepper, diced

07 - 1/4 cup red onion, finely chopped

08 - 1/4 cup Kalamata olives, pitted and sliced

09 - 1/4 cup fresh parsley, chopped

10 - 2 tbsp fresh mint, chopped

11 - 3 tbsp extra-virgin olive oil

12 - 2 tbsp freshly squeezed lemon juice

13 - 1 tbsp red wine vinegar

14 - 1 garlic clove, minced

15 - 1 tsp dried oregano

16 - 1/2 tsp sea salt

17 - 1/4 tsp black pepper

18 - 1/4 cup feta cheese, crumbled

01 - Place chickpeas, cannellini beans, and kidney beans in a large mixing bowl.

02 - Add cherry tomatoes, cucumber, red bell pepper, red onion, and olives to the bowl.

03 - Sprinkle chopped parsley and mint over the bean and vegetable mixture.

04 - Whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl until emulsified.

05 - Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.

06 - Taste and adjust salt and pepper as needed.

07 - Top with crumbled feta cheese if desired.

08 - Serve immediately or refrigerate for up to 2 days to allow flavors to meld.

01 -

It gets better overnight, so make ahead lunches actually taste better on day two
You can swap any bean or vegetable based on whats languishing in your fridge

02 -

Rinsing canned beans thoroughly removes the metallic taste and excess sodium
Letting the salad sit for at least 15 minutes transforms it from good to exceptional

03 -

Use a microplane to grate the garlic into the dressing for seamless distribution
Chill your bowl for 10 minutes before assembling for an extra refreshing salad