Mediterranean Bean Salad
User Reviews
3.7
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8
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Calories
27423 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Bean Salad
Description
Mediterranean Bean Salad is built on two types of canned beans—cannellini and garbanzo—that provide a creamy, mild backdrop. Fresh vegetables including halved cherry tomatoes, thinly sliced Persian cucumbers, diced bell peppers, and sliced red onion add crispness and brightness. Peppadew peppers contribute a sweet and tangy flavor, while black and green olives introduce salty depth. Crumbled feta and chopped marinated artichokes further enrich the salad with creamy and tangy elements. Fresh basil leaves offer aromatic freshness.
The dressing blends extra virgin olive oil, red wine vinegar with an Italian herb blend, minced garlic, salt, and cracked black pepper, bringing acidity, herbal notes, and a slight pungency that complements the varied salad ingredients. Tossing everything lightly with the dressing coats but does not overwhelm the components.
Chilling the salad before serving allows flavors to meld and the beans to absorb the dressing for a harmonious dish. The salad fits well as a side or light meal during warmer weather. Tomatoes can be added just before serving to avoid softness in leftovers. This bean salad can be stored refrigerated for several days and is convenient for make-ahead meals.
Peppadew peppers can be substituted with other pickled peppers if preferred. Gentle handling of the delicate cannellini beans prevents them from breaking down. Layering in jars can create portable lunches, making this salad versatile beyond the table.
Ingredients
- 15 ounce cannellini beans drained and well rinsed
- 15 ounce garbanzo beans chickpeas drained and well rinsed, canned
- 1 cup cherry tomato halves
- 2 small cucumber halved lengthwise and thinly sliced (do not peel, Persian
- 1/4 red onion thinly sliced.
- 1/2 cup peppadew peppers rough chopped, or other pickled peppers
- 1/2 cup black olives halved, pitted
- 1/2 cup green olives halved, pimento stuffed
- 1 cup bell pepper diced, assorted colors
- 1/2 cup feta cheese crumbled
- 1/2 cup Artichoke chopped, chopped, marinated
- 10 large basil shredded, fresh leaves
dressing
- 1/4 cup extra virgin olive oil
- 4 Tbsp red wine vinegar or more to taste.
- 1 tsp italian herb blend I used thyme, oregano, and rosemary, dried
- 1 clove garlic minced.
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
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, tangy, and mildly spicy; substitute with cherry or banana peppers if unavailable.
- Toss the salad just before serving to redistribute dressing that may settle during storage.
- Handle cannellini beans gently when rinsing and mixing to maintain their shape.
- Store the salad covered in the refrigerator for several days; add tomatoes right before serving to prevent mushiness.
- Layering the salad in mason jars makes it convenient for grab-and-go meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 27423 kcal
% Daily Value*
| Calories | 274.23kcal | 14% |
| Carbohydrates | 29.66g | 10% |
| Protein | 10.23g | 20% |
| Fat | 14.03g | 22% |
| Sodium | 542.18mg | 23% |
| Fiber | 8.13g | 33% |
| Sugar | 4.95g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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