This Mediterranean Bean Salad comes together in about 15 minutes and requires no cooking for a quick and easy weeknight dinner that your family will love! So, whether you’re meal prepping for a busy week or just craving something light and fresh, this salad is the way to go!
Ingredient Breakdown
Let’s talk about what goes into this vibrant dish! Here’s what you’ll need:
- 2 Cans Red Kidney Beans, rinsed and drained
- 1 Can Chickpeas, rinsed and drained
- 1 Small Red Onion, diced
- 2 Stalks Celery, chopped
- 1 Medium Cucumber, peeled, seeded, and diced
- ¾ Cup Chopped Fresh Parsley
- 2 Tablespoons Chopped Fresh Dill or Mint
- ¼ Cup Extra-Virgin Olive Oil
- ¼ Cup Lemon Juice
- 3 Cloves Garlic, minced
- ¾ Teaspoon Fine Salt
- Small Pinch Red Pepper Flakes
How to Make Mediterranean Bean Salad
Alright, let’s whip this up!
Combine the ingredients: In a large serving bowl, toss together those kidney beans, chickpeas, red onion, celery, cucumber, parsley, and dill. You’ll definitely enjoy the color combo here, so vibrant and inviting!
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and a couple pinches of red pepper flakes until everything is well blended. Seriously, the scent of garlic hitting the oil is just heavenly, trust me!
Combine salad and dressing: Pour that lovely dressing over the salad mix. Stir gently until everything is nicely coated. You can taste it at this point, feel free to add salt or lemon juice as needed.
Serve or chill: You can serve it immediately for the freshest flavor or let it marinate in the fridge for about an hour to allow the flavors to meld. Leftovers? No worries, this salad keeps well, covered and refrigerated, for up to four days. Just a sprinkle of salt or a drizzle of lemon juice can wake up the flavors again the next day!
If you loved this Mediterranean Bean Salad, be sure to check out my Broccoli Salad, my Steakhouse Potato Salad, or my Crab Salad!
What Makes This Recipe Special
Quick & Easy
You’ll appreciate how this Mediterranean Bean Salad comes together in under 15 minutes. Seriously, if you have all your ingredients prepped, it’s just a matter of tossing things together!
Budget-Friendly
Using canned beans and fresh veggies, this salad is both affordable and healthy. You can feed a crowd without breaking the bank!
Customizable
Make it your own! Use whatever beans you prefer or swap in different fresh herbs. Got extra veggies hanging around? Toss them in! Zucchini, bell peppers, or even some leftover roasted veggies would work wonders.
Make-Ahead Friendly
Perfect for meal prep! You can make it ahead of time to enjoy throughout the week or bring to gatherings. It just gets better as it sits!
Packed with Protein
With both kidney beans and chickpeas, this salad is loaded with protein! It’s a hearty option that will keep you feeling full and satisfied, perfect for lunch or a light dinner.
Serving Suggestions
How to Serve This Mediterranean Bean Salad
This salad is so versatile and can be served in a variety of ways! Here are some ideas:
- Pair it with grilled chicken or fish for a complete meal.
- Serve it alongside pita bread or like a dip for crackers and fresh veggies.
- It makes a stellar addition to any picnic or potluck, trust me, people will ask for the recipe!
Storage Tips
Store any leftovers in an airtight container in the fridge. It will keep well for up to four days. If it starts to lose its freshness, it’s a good idea to re-energize it with a sprinkle of salt or a splash of lemon juice!
Reheating Instructions
While it’s best enjoyed cold or at room temperature, if you really want to reheat it, do so in a pan over low heat, stirring occasionally until warmed through. Keep in mind, the beans might change texture slightly, but still delicious!
Freezer Friendly
I don’t recommend freezing this salad as the texture of the beans and veggies can become mushy upon thawing. Enjoy it fresh!
And there you have it! A delicious, easy Mediterranean Bean Salad that’s perfect for any occasion. Whether you’re making it for a summer BBQ or as a quick weeknight meal, this salad is sure to be a hit at your table. Enjoy creating this amazing dish, and I can’t wait to hear how it turned out for you!
Happy cooking! And for more recipes, follow us on Pinterest.
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Mediterranean Bean Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A zesty Mediterranean Bean Salad that comes together in about 15 minutes without any cooking. This salad is delicious, versatile, and perfect for meal prepping or a light and fresh dinner.
Ingredients
- 2 Cans Red Kidney Beans, rinsed and drained
- 1 Can Chickpeas, rinsed and drained
- 1 Small Red Onion, diced
- 2 Stalks Celery, chopped
- 1 Medium Cucumber, peeled, seeded, and diced
- ¾ Cup Chopped Fresh Parsley
- 2 Tablespoons Chopped Fresh Dill or Mint
- ¼ Cup Extra-Virgin Olive Oil
- ¼ Cup Lemon Juice
- 3 Cloves Garlic, minced
- ¾ Teaspoon Fine Salt
- Small Pinch Red Pepper Flakes
Instructions
- In a large serving bowl, toss together the kidney beans, chickpeas, red onion, celery, cucumber, parsley, and dill.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and red pepper flakes until well blended.
- Pour the dressing over the salad mix and stir gently until everything is nicely coated.
- Serve immediately or let it marinate in the fridge for about an hour.
Notes
This salad keeps well in the fridge for up to four days. If flavors start to fade, refresh with a sprinkle of salt or a splash of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg