Mediterranean Dense Bean Salad (Print Version)

Vibrant, protein-rich salad featuring beans, fresh vegetables, herbs, and zesty dressing.

# What You Need:

01 - 1 cup canned chickpeas, drained and rinsed

02 - 1 cup canned cannellini beans, drained and rinsed

03 - 1 cup canned kidney beans, drained and rinsed

04 - 1 cup cherry tomatoes, halved

05 - 1/2 cup cucumber, diced

06 - 1/2 cup red bell pepper, diced

07 - 1/4 cup red onion, finely chopped

08 - 1/4 cup Kalamata olives, pitted and sliced

09 - 1/4 cup fresh parsley, chopped

10 - 2 tbsp fresh mint, chopped

11 - 3 tbsp extra-virgin olive oil

12 - 2 tbsp freshly squeezed lemon juice

13 - 1 tbsp red wine vinegar

14 - 1 garlic clove, minced

15 - 1 tsp dried oregano

16 - 1/2 tsp sea salt

17 - 1/4 tsp black pepper

18 - 1/4 cup feta cheese, crumbled

01 - In a large mixing bowl, combine chickpeas, cannellini beans, and kidney beans.

02 - Add cherry tomatoes, cucumber, red bell pepper, red onion, and olives to the bowl.

03 - Sprinkle in the chopped parsley and mint.

04 - In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until emulsified.

05 - Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.

06 - Taste and adjust seasoning as needed.

07 - Top with crumbled feta cheese if desired.

08 - Serve immediately or refrigerate for up to 2 days for flavors to meld.

01 -

Gets better after a day in the fridge so meal prep could not be easier
That Mediterranean combination of herbs and olives makes canned beans taste restaurant quality

02 -

Let it sit for at least 15 minutes before serving because the beans need time to drink up that dressing
The texture actually improves overnight so do not be afraid to make this a day ahead

03 -

Dry your beans thoroughly after rinsing or the dressing will not coat them properly
Let the diced red onion soak in cold water for 10 minutes to mellow the bite