Course Salads
Difficulty Easy
Pulse Type Beans, Chickpeas
Specialty Diet Gluten Free, Vegetarian
Nutrition 1/2 cup serving

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Mediterranean Bean Salad

Prep Time 5 minutes
Cook Time 5 minutes


  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 tbsp maple syrup
  • 2 tsp mustard, Dijon
  • 1/2 tsp sea salt
  • 1 tsp oregano, dried
  • 1/2 tsp pepper, black
  • 4 cups green beans, fresh; ends trimmed and diced into 1 1/2 inch pieces
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 bell pepper, yellow
  • 1 bell pepper, red
  • 1/4 onion, red; diced
  • 1 cucumber, diced
  • 1 cup tomatoes, cherry; halved
  • 1/2 cup basil, roughly chopped
  • 1/2 cup parsley, roughly chopped
  • 1/2 cup feta cheese


  • In a small bowl, whisk together dressing ingredients: olive oil, red wine vinegar, maple syrup, Dijon mustard, sea salt, oregano, and black pepper. Set aside.
  • Bring a large salted pot of water to a boil. Meanwhile fill a medium bowl with ice water and set aside. Once water is boiling, add trimmed green beans and stir. Boil green beans until just tender, about 30-60 seconds. Drain green beans and immediately transfer to ice water. Let sit for 2 minutes, then drain.
  • Add green beans, kidney beans, chickpea, bell peppers, onion, cucumber, tomatoes, basil, and parsley to a large bowl. Drizzle with dressing and toss well to combine. Sprinkle with feta cheese and stir until just mixed.
  • Serve immediately and enjoy!