mediterranean bean salad

You&#x27;ll never look at green beans again without thinking of this spectacular Mediterranean style green bean salad. There&#x27;s nothing ho-hum about this salad!

Mediterranean Green Bean Salad

beans

kalamata olives (sliced in half if desired)

tomatoes

walnuts

lemon zest

olive oil

garlic,

oregano

red wine vinegar

salt

pepper

Fill a large saucepan with water and bring to a boil over high heat. Fill a large bowl with cold water and a few scoops of ice, set aside. 

Add the green beans to the boiling water and cook for 4-5 minutes until tender but still crispy; drain. Immediately plunge the green beans into the ice water bath. Allow the beans to chill for 5 minutes, drain well and pat dry. 

In a small bowl or jar, whisk together the dressing ingredients.

Arrange the green beans on a serving platter. Drizzle with the dressing then top with the olives, sun-dried tomatoes, walnuts, and lemon zest. Refrigerate until ready to serve.

This bright Mediterranean bean salad packs some of the best Mediterranean flavor boosters in one delicious bite and makes a healthy, filling plant based meal ready in 10 minutes. Note: this recipe was originally posted in 2018. I’ve updated this page today, tweaking the recipe (it wasn&#39;t vegan before, but it is now) and adding new pictures.

Mediterranean Bean Salad

cherry tomatoes*

Kalamata olives, pitted and halved

red onions,

cucumber,

Tablespoon extra virgin olive oil, or more to taste

½ Tablespoon fresh lemon juice

garlic clove, pressed

salt, or

black pepper,

Halve the cherry tomatoes, finely slice the onion, rinse and drain the canned beans, dice the cucumber.

Tip all the ingredients into a large salad bowl, add the pitted Kalamata olives and the oregano.

Place the ingredients for the dressing in a glass jam jar. Shake the dressing until well combined and pour over the salad.

Toss gently to combine, taste and adjust as necessary until the flavors really pop. Let it rest for at least 10 minutes until the flavors mingle together and serve with crusty bread.

Mediterranean white bean salad is a delicious and easy to make vegetarian and gluten-free salad recipe. This easy bean salad has a unique medley of textures and flavors which everyone loves.

White Bean Salad

white beans

feta cheese cubes

tomato (chopped)

dill

parsley

olives

lemon juice

garlic

extra virgin olive oil

Salt

Mix all the ingredients of the dressing and keep aside.

In a large all the remaining ingredients. Pour the dressing, toss well. Check and adjust the seasoning. Enjoy!

In this healthy Mediterranean bean salad recipe, savory herbs, tangy lemon, and fresh vegetables brighten the flavor of canned butter beans, and feta cheese and kalamata olives pack a punch!

Mediterranean Bean Salad Recipe

honey ((optional))

garlic (crushed (optional))

Dijon mustard ((optional))

black pepper

can butter beans (preferably no-salt-added, rinsed and drained)

cucumber

red onion (thinly sliced)

red bell pepper (thinly sliced (homemade or store-bought))

cherry tomatoes (halved)

chopped fresh flat leaf parsley

kalamata olives

feta cheese

Whisk together all ingredients for the dressing in a large bowl.

Add all ingredients for the salad and toss.

Serve or keep covered in the fridge until serving.

This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.

beans kidney beans

chickpeas (15 ounces), rinsed and drained, or 1 1/2 cups cooked chickpeas

red onion, diced (about 1 cup)

celery,

peeled,

garlic, pressed

red pepper flakes

In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.

Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.

Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers will keep well, covered and refrigerated, for up to 4 days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.

Great salad. Everyone loves it, very refreshing and filling. Leftovers store in the fridge no problem for a few days. Lots of asks for the recipe.

Thank you for your lovely recipes.  I have made some and I gifted my two daughters with your C&amp;K recipe book. I have one too. Tnx again Pam

This salad is my current obsession! I paired it with garlic hummus and grilled naan. It’s definitely a new family favorite!

Thanks so much for sharing your recipes. I love making the beans &amp; chickpeas salad. My family really likes it . I made again but this time I ran out of lemon. Is it ok to use apple cider vinegar instead?

I was nervous about the amount of parsley in this, because I sometimes find the flavor overwhelming, but happy to report that it works perfectly even if you're a bit leery like me! Yesterday I had it with some baked pita chips, which didn't exactly scoop very well but did taste delicious, so if you happen upon pita chips that are shaped more like Tostito scoops, you could definitely serve this as a party dip!

Amazing. And I don't even like beans. Also loved by my my teenager . We'll see what my bean-loving hubby thinks tonight.

A bit of a chance for me to take, with the mint, but I absolutely loved this salad. Had to substitute the celery sticks with green asparagus though, but that worked fine

All I want to say is that "celery" is not used in any Lebanese dish...
To be honest: this salad, although delicious, isn't Lebanese at all.

This is my second time submitting a review on this recipe, for some reason the first one did not get posted. But the recipe is so good, I want to chat it up!

This lovely little salad has become a go-to meal in our house. These are ingredients I always have on hand, so when I need a quick meal that satisfies everyone, this is an option. 

I prefer the mint over the dill for this recipe, but I encourage that you try both. I've read that the salad makes great leftovers. Somehow, I've never had leftovers. Well, once I almost did. Then my college-aged daughter had it as a study snack around 9pm. So much for leftovers.

My sister and I tried it today ! It was very lovely ..

I tried the salad, I'm not sure I'll ever ear anything else again it's so good! ❤️

I love this salad.  The flavors are amazing!  It’s become a staple in our home especially during  the summer months.  My daughter and I follow a vegan diet and I am always looking for vegan recipes and this one is a keeper.

Love this salad! I added some chopped lacinito kale and used tahini in place of olive oil. I also made your recipe for baba ganoush yesterday. I'm in mediterranean heaven!! Thanks!

I just made this to bring to a family gathering today so I don't know how everyone else will like it, but based on the smell I love it and I'll be making it again! I added fresh mint and a little dried dill as well.

HiKate,
I am a great fan of your recipes. I am lifelong vegetarian. Discovered your website/blog a year ago. Have tried several of your recipes and they have always come out great. Too many to count. But I want to highlight your mango burrito bowl, granola, bean salad, your Thai recipes and dips. Chocolate bark. Your recipes are awesome. Never fails. I have touted your site to sooo many. Love you.

Thanks for a great recipe, will make delicious no-cook summer lunches or dinners this week.  I added a bit of ground cumin and a pinch of smoked paprika.  This is a very satisfying dish with the herbs and lemon.

Love this recipe. I make it often per request.

I've made a similar recipe before and look forward to trying this.  I was hasfit to see you mention Mediterranean Deli- one of my favorites! The first place I ever saw barrels of all kind of olives(many many years ago!)

https://content.jwplatform.com/videos/ozVNXXBg.mp4

Watch how to make lemon-parsley bean salad in this short video. A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs.

Lemon-Parsley Bean Salad

A super quick and easy White Bean Salad. Perfect on it's own, as a sandwich in pita bread or a wrap, or served alongside crackers for a healthy snack.

Quick and Easy White Bean Salad (vegan, gluten free)

red bell pepper

green onions (sliced)

lemon

dijon mustard

salt/pepper

lettuce

pita pockets (gluten free, if desired)

Mix all the ingredients for the White Bean Salad in a mixing bowl. Set aside.

Mix all the ingredients for the Tangy Dairy Free Yogurt Dressing in a small bowl.

Pour the dressing over the white bean salad and mix well.

If serving as a pita sandwich, tuck 1 lettuce leaf into each pita pocket and fill with equal amounts of the white bean salad.

Packed with beans, veggies, and simple, fresh flavors, this Mediterranean dense bean salad recipe offers all the plant-based protein and fiber to keep you energized for hours. Just throw it all in a bowl, let the flavors come together, and serve with a hunk of crusty bread or over your favorite greens. It makes a great side dish for entertaining but is satisfying enough to keep in your fridge for the easiest summer lunches ever!

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The most viewed mediterranean bean salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine