Mediterranean Bean Salad

Name: Mediterranean Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 serving
Ingredients: 15 ounce can of cannellini beans; 15 ounce can of garbanzo beans; 1 cup cherry tomato halves; 2 small Persian cucumbers; 1/4 red onion; 1/2 cup Peppadew peppers* (or other pickled peppers); 1/2 cup pitted black olives; 1/2 cup pimento stuffed green olives; 1 cup assorted colorful bell peppers; 1/2 cup crumbled Feta cheese; 1/2 cup chopped marinated artichokes; 10 large fresh basil leaves; 1/4 cup extra virgin olive oil; 4 Tbsp red wine vinegar; 1 tsp dried Italian herbs; 1 clove garlic; salt and fresh cracked black pepper to taste

User Reviews

3.7

3,855 reviews

Good

Prep Time
15 mins
Total Time
15 mins
Servings
8
Calories
27423 kcal
Course
Salad
Cuisine
Mediterranean

Mediterranean Bean Salad

Julie Valencia

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Step up your salad game with this show-stopping Mediterranean Bean Salad! This protein-packed dish is bursting with fresh flavors and vibrant colors, making it a crowd-pleaser at any gathering.

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Ingredients

Servings

15 ounce can of cannellini beans drained and well rinsed.
15 ounce can of garbanzo beans chickpeas drained and well rinsed.
1 cup cherry tomato halves
2 small Persian cucumbers halved lengthwise and thinly sliced (do not peel.)
1/4 red onion thinly sliced.
1/2 cup Peppadew peppers* (or other pickled peppers) rough chopped.
1/2 cup pitted black olives halved.
1/2 cup pimento stuffed green olives halved.
1 cup assorted colorful bell peppers diced
1/2 cup crumbled Feta cheese
1/2 cup chopped marinated artichokes chopped.
10 large fresh basil leaves shredded.

dressing

1/4 cup extra virgin olive oil
4 Tbsp red wine vinegar or more to taste.
1 tsp dried Italian herbs I used thyme, oregano, and rosemary.
1 clove garlic minced.
salt and fresh cracked black pepper to taste

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Instructions

Whisk the dressing ingredients together and taste to adjust any of them to suit you. Add more vinegar if you want a tangier flavor. Set aside.
Put the beans in a large salad bowl. Add the rest of the ingredients and toss with enough dressing to coat everything but not drown the salad.
Chill the salad thoroughly before serving. The salad will keep, well covered, for several days in the refrigerator. Note: if making this bean salad ahead of time I like to leave out the tomatoes until you are ready to serve. Tomatoes tend to get mushy in the refrigerator.

Notes

*Peppadew peppers are sweet and tangy, bite-sized peppers originating from South Africa. They are typically red, but can also be found in yellow, and boast a unique flavor profile combining sweetness with a mild, pleasant heat. Substitute another marinated pepper like cherry peppers or banana peppers.
Layered 7-Bean Salad in a Jar
As with all bean salads, be sure to give it a quick toss just before serving if it's been sitting, the dressing will tend to settle at the bottom
Those delicious cannellini beans are delicate! Be gentle when you rinse and toss them.
This is a great salad to store in mason jars for grab and go lunches, like I did with my Layered 7-Bean Salad in a Jar recipe.