Dinner

Mediterranean Bean Salad Recipe

Name: Mediterranean Bean Salad Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 1 15-ounce can garbanzo beans, rinsed and drained; 1 15-ounce can cannellini beans, rinsed and drained; 1 15-ounce can kidney beans, rinsed and drained; 1/4 cup red onion, chopped fine; 3/4 cup celery, chopped; 1 small cucumber, peeled, seeded, and chopped; 3/4 cup fresh Italian parsley, chopped; 1/4 cup fresh basil, chopped; 2 tomatoes, chopped fine; 1/4 cup Parmesan cheese, finely grated; 1/2 cup Kalamata olives (optional); 1/3 cup pepperoncini (optional); 1/4 cup extra-virgin olive oil; Juice of 1-1/2 lemons; 1 clove garlic, peeled and minced; 1/2 teaspoon dried Italian seasoning; Ground pepper and sea salt to taste

ByCharlotte Montgomery November 28, 2025November 28, 2025

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Introduction

This Mediterranean Bean Salad is a vibrant and satisfying dish packed with fresh vegetables, herbs, and a zesty lemon-garlic dressing. It’s perfect as a light lunch, a side dish, or a make-ahead salad for gatherings. Easy to prepare and full of flavor, it celebrates classic Mediterranean ingredients in every bite.

A close-up view of a mixed bean salad in a white bowl with a blue rim, filled with three types of beans – beige chickpeas, dark red kidney beans, and white beans – scattered throughout. Small pieces of green cucumber, red tomato, and finely chopped purple onion are mixed evenly, with bright green chopped herbs spread all over, giving a fresh and colorful look. Two silver serving spoons rest on top of the salad. The bowl is placed on a background with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can cannellini beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
1/4 cup red onion, chopped fine
3/4 cup celery, chopped
1 small cucumber, peeled, seeded, and chopped
3/4 cup fresh Italian parsley, chopped
1/4 cup fresh basil, chopped
2 tomatoes, chopped fine
1/4 cup Parmesan cheese, finely grated
1/2 cup Kalamata olives, optional
1/3 cup pepperoncini, optional
1/4 cup extra-virgin olive oil
Juice of 1-1/2 lemons
1 clove garlic, peeled and minced
1/2 teaspoon dried Italian seasoning
Ground pepper and sea salt to taste

Instructions

Step 1: In a large bowl, combine the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, Parmesan cheese, Kalamata olives (if using), and pepperoncini (if using). Toss gently to mix all the ingredients evenly.
Step 2: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, and dried Italian seasoning to make the dressing. Alternatively, you can combine these ingredients in a mason jar, seal it tightly, and shake well until fully blended.
Step 3: Drizzle the dressing over the salad ingredients and toss again to coat everything thoroughly.
Step 4: Cover the salad and refrigerate for 45 to 60 minutes before serving to allow the flavors to meld beautifully.

Tips & Variations

For extra brightness, add a splash of red wine vinegar or a pinch of crushed red pepper flakes to the dressing.
Feel free to swap out any beans for your favorites or whatever you have on hand, such as black beans or white beans.
Add crumbled feta cheese in place of Parmesan for a tangier twist.
To keep the salad fresh longer, store the dressing separately and toss it with the salad just before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but the vegetables may soften slightly. If possible, keep the dressing separate until just before serving to preserve texture. To reheat, enjoy this salad chilled or at room temperature—it is not meant to be warmed.

How to Serve

A colorful bean salad in a white bowl with a blue rim, filled with layers of red kidney beans, pale beige chickpeas, and white beans mixed with chopped green cucumber, red tomato, and purple onion. The salad is topped with finely chopped green herbs and sprinkled with dark dried herbs. Two silver salad spoons rest on top inside the bowl. The bowl sits on a white marbled surface with a red-lined cloth beneath and a lemon slice at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is ideal for making a few hours or even a day ahead. Refrigerate it after tossing with dressing to allow the flavors to develop, but consider storing the dressing separately if you want to maintain the crispness of the vegetables.

Can I use fresh beans instead of canned?

You can use fresh cooked beans if you prefer, but canned beans are convenient and work perfectly when rinsed and drained well. If using fresh, make sure they are cooked until tender before adding them to the salad.