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15-Minute Mediterranean Bean Salad with Lemon Herb Dressing

chef Laya
Crisp, colorful, and loaded with plant-based protein, this Mediterranean bean salad combines cannellini beans, chickpeas, crunchy cucumbers, juicy cherry tomatoes, briny Kalamata olives, and feta cheese. Tossed in a zesty lemon-herb vinaigrette, it is a refreshing no-cook meal prep favorite.
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Prepr Time 15 minutes
ToTal Time 15 minutes
Type of plate Side Dish
kitchen Mediterranean
Serving 6

Ingredients
  

For the Salad:

  • 1 can 15 oz / 425g cannellini beans (or great northern beans), rinsed and thoroughly drained
  • 1 can 15 oz / 425g chickpeas (garbanzo beans), rinsed and thoroughly drained
  • 2 Persian cucumbers or 1 English cucumber, diced
  • 1 1/2 cups 250g cherry tomatoes, halved
  • 1/2 medium red onion finely diced
  • 1 medium red bell pepper seeded and diced
  • 1/2 cup 75g pitted Kalamata olives, halved
  • 1/2 cup 75g crumbled authentic Greek feta cheese
  • 1/3 cup fresh flat-leaf parsley finely chopped
  • 2 tbsp fresh mint leaves finely chopped

For the Lemon Herb Vinaigrette:

  • 1/4 cup 60ml extra virgin olive oil
  • 2 tbsp fresh lemon juice about 1 large lemon
  • 1 tbsp red wine vinegar
  • 1 clove garlic finely minced or grated
  • 1 tsp dried oregano
  • 1/2 tsp Dijon mustard
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions
 

  • Open cans of cannellini beans and chickpeas. Pour them into a colander, rinse thoroughly with cold running water, and shake well. Let them sit in the colander for 5 minutes to drain completely.
  • In a small bowl or glass mason jar, combine all dressing ingredients: extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, Dijon mustard, fine salt, and black pepper. Whisk vigorously or seal and shake the jar until emulsified.
  • In a large salad bowl, combine the drained cannellini beans, chickpeas, diced cucumbers, halved cherry tomatoes, diced red onion, red bell pepper, and halved Kalamata olives.
  • Pour the lemon herb vinaigrette over the salad ingredients. Toss gently with large salad spoons until all vegetables and beans are well coated.
  • Add the crumbled feta cheese, chopped fresh parsley, and fresh mint to the bowl. Fold gently to distribute without breaking the feta into tiny pieces.
  • Taste and adjust seasoning with additional lemon juice or sea salt if desired.
  • Serve immediately, or cover and chill in the refrigerator for 30 minutes to allow the flavors to meld together.