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Zesty Mediterranean Bean Salad for Meal Prep

Close-up of a colorful, fresh bean salad featuring chickpeas, kidney beans, cucumber, and red onion.

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Create this vibrant, high protein Mediterranean bean salad. It uses pantry staples and makes an excellent make ahead salad for quick lunches or potluck side dishes.

Ingredients

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  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup chopped cucumber
  • 1 cup chopped bell pepper (any color)
  • 1/2 cup chopped red onion
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the rinsed and drained chickpeas, cannellini beans, and black beans in a large mixing bowl.
  2. Add the chopped cucumber, bell pepper, red onion, and fresh parsley to the bowl.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper to make the zesty bean salad dressing.
  4. Pour the dressing over the bean and vegetable mixture. Toss gently until everything is evenly coated.
  5. If using, gently fold in the crumbled feta cheese.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This is key for a make ahead salad.
  7. Serve cold as a high protein salad or a refreshing potluck side dish.

Notes

  • For the best flavor, prepare this cold bean salad a few hours ahead of serving. The longer it chills, the more the zesty bean salad dressing penetrates the ingredients.
  • This recipe is naturally vegetarian and vegan if you omit the feta cheese. It works well for protein-packed vegetarian meals.
  • Substitute any canned beans you have on hand to create a variation, such as a 5 bean salad.

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