Mediterranean Bean Salad

Course Salads
Difficulty Easy
Pulse Type Beans, Chickpeas
Specialty Diet Gluten Free, Vegetarian
Nutrition 1/2 cup serving
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately and enjoy!