🫘 Mediterranean Bean Salad

Ingredients:

  • 1 can (15 oz) chickpeas, drained & rinsed
  • 1 can (15 oz) cannellini beans (or navy beans), drained & rinsed
  • 1 can (15 oz) kidney beans (or black beans), drained & rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup feta cheese, crumbled (optional)
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint or basil, chopped (optional, for extra flavor)

Dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar (or lemon juice)
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp Dijon mustard (optional, for creaminess)
  • Salt & black pepper, to taste

Instructions:

  1. Prep the beans – Drain and rinse beans well to remove excess sodium.
  2. Combine – In a large bowl, mix beans, tomatoes, cucumber, onion, olives, feta, parsley, and mint.
  3. Whisk dressing – In a small bowl or jar, whisk together olive oil, vinegar (or lemon), garlic, oregano, Dijon, salt, and pepper.
  4. Toss & chill – Pour dressing over salad and toss gently. Chill for at least 30 minutes to let flavors meld.
  5. Serve – Enjoy cold, topped with extra fresh herbs.

🍴 Serving Ideas:

  • Great as a side dish for grilled chicken, fish, or kebabs.
  • Serve with warm pita or flatbread for a light vegetarian meal.
  • Perfect for meal prep — keeps well in the fridge 3–4 days.