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Mediterranean Bean Salad
3.7 from 2,185 votes

Mediterranean Bean Salad

The Mediterranean Bean Salad combines cannellini and garbanzo beans with fresh vegetables like cherry tomatoes, cucumber, and bell pepper, plus olives, feta, artichokes, and peppadew peppers. Tossed in a red wine vinegar and olive oil dressing with herbs and garlic, the salad offers a mix of textures and Mediterranean flavors, chilled before serving.

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

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.
  • black pepper fresh cracked, to taste
  • salt fresh cracked, to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 27423

% 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.