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–+ servings

Mediterranean Bean Salad

Course: Entrees, lunch, Salads
Cuisine: Mediterranean
Difficulty: Easy
Pulse Type: Beans, Chickpeas
Specialty Diet: Gluten Free, Vegetarian
Occasion: Mediterranean Diet
Prep Time: 15 minutes
Servings: 4
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Ingredients

Dressing

  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp. Red Wine Vinegar
  • 3 Tbsp. Lemon Juice
  • 2 cloves Garlic Minced
  • 1 Tbsp. Dijon Mustard
  • 1/2 tsp. Dried Oregano
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Black Pepper

Bean Salad

  • 2 15 oz. cans Chickpeas Drained and Rinsed
  • 1 15 oz. can Kidney Beans Drained and Rinsed
  • 1 pint Cherry Tomatoes Halved
  • 1/2 English Cucumber Diced
  • 1 Yellow Bell Pepper Diced
  • 1/4 Red Onion Finely Diced
  • 1/3 cup Kalamata or Castelvetrano Olives Halved
  • 1/2 cup Fresh Parsley Finely Chopped
  • 1/4 cup Fresh Basil Finely Chopped
  • 3/4 cup Feta Cheese Crumbles

Instructions

  1. Prepare the dressing by whisking all ingredients together in a small bowl. Set aside.

  2. Prepare the bean salad by adding all the ingredients (except herbs and feta cheese) to a large bowl. Toss to combine. Drizzle with dressing and add fresh herbs and feta cheese, toss again until bean salad is combined.

  3. Serve and enjoy! Leftover bean salad will keep in an airtight container in refrigerator for up to 4 days.