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!

Mediterranean Dense Bean Salad

cherry tomatoes (cut in half)

celery (chopped small)

basil (chopped)

chickpeas (drained)

cannellini beans (drained)

kalamata olives (sliced)

manzanilla olives (sliced)

garlic (minced)

tsp salt

red pepper

Black pepper (to taste)

baguette (sliced)

lemon (juiced)

In a large bowl add tomatoes, cucumbers, beans, celery and chickpeas, olives, olive oil, lemon, salt, garlic, crushed red pepper and basil. Mix well.

Serve with sliced baguette or over a bed of salad greens.

Enjoy within 2-3 days.

chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas

lemon juice (about 1 ½ lemons)

I've been making this salad for a healthy meal in hot weather. Very good.

The salad is really good but this is way too much garlic for me... 3 pressed garlic cloves and the garlic flavor was way too strong. Maybe the cloves I used were too big... I don't know, I think just 1 pressed garlic clove would be fine. Thanks for the recipe!!

This is a really good salad with a good amount of protein. The senior center was having a picnic in our local park, and everyone really liked the salad.

Great salad, very nutritious.  I usually don't eat beans, but I have been changing my diet to include all these ingredients.

I just made it and had a taste. I love it. I used a blender for the dressing because the garlic was a bit chunky and added some pepper and a tiny splash of mustard. Also threw in a bit of green pepper. Amazing!

I found this recipe ok, the onion and lemon juice seemed to dominate the flavours. So I added around 3/4 of a cup of mayonnaise (could use vegan mayo if available), 2 tsp Dijon mustard and around 1 to 2 tsp Worcestershire sauce mixed all together and added to original recipe and it was absolutely delicious 

This is my new favourite recipe.
Superb flavours that keep well in the fridge. Very versatile. For my second making I added some baby spinach and coriander that needed to be used.
Thanks Kate for another winning recipe!

I loved the bean salad at the old local Lebanese restaurant I lived by, but it’s too far away to visit now. This is a great substitute! I followed the recipe exactly and it came out great. I went with two tbsp dill this time, I might try a tbsp dill and a tbsp mint on the next batch just to see if it’s closer to the restaurant bean salad. Very good recipe!

A very lovely salad.  For someone who could do dairy I think feta crumbled on top would be delicious 

good recipe, I tried tahini to it, I recently tried a Mediterranean Bean Salad with tahini dressing, and it was absolutely delicious! The combination of hearty beans, vibrant vegetables, and creamy tahini was a burst of flavor in every bite. Plus, it's so easy to make and incredibly nutritious. I'll be adding this recipe to my regular meal rotation!

It was a little bland. I added some balsamic vinaigrette. I think also letting it marinate in the refrigerator for at least an hour would bring out the flavor of the garlic.

Very pretty salad and nice change using kidney beans.  Cut the salad part in half and made the full amount of dressing.  That way I used the leftover dressing to freshen it up - only needed it on day three which was a pleasant surprise.  I can see making this a lot for warm weather meals.

Tastes like you're taking a bite into a garden! So fresh and delicious. I was craving a little bit more tang so I added a tsp of balsamic vinegar to my bowl individually (about 1.5 cups) and it was delicious. I probably won't add it to the main batch because I can control the amount I use better in a smaller bowl. Yum!

We made this for a class reunion potlock and it was a big hit!  My husband and I thought it could use some more 'tang', so when we got back home we tried adding some rice vinegar and it helped.  Other ideas for adding more tang or zest to it?

Any chance to add fresh dill to recipes I take it...yummy. Can't get enough.

Delicious!  Trying to eat more high fiber salads, and this is perfect.  Very flavorful!  Will be definitely making this again!

Delicious, healthy “real food.” I prefer garbanzo beans to kidneys, so I did 2 cans of thoseand 1 can of kidney. I also added a cup of bulgar wheat for an added fiber and protein boost. Next time I will make a lot more and eat it every day for lunch.

Love this salad! 

I made too much though and was wondering if you thought it would hold up in the freezer?

I made this and it was great. The lemon juice gave it tang, the beans gave it heft, and the celery gave it crunch. It’s also a pretty salad. I crumbled feta on top cuz I had some around and it was perfect.

I loved this recipe. 
It provides such a fresh take on beans, beans and more beans. I added fresh sweetcorn and some capsicum and honey and mustard homemade dressing. Thank you.

This was so easy and tasted so fresh.  I maybe added too much onion, so I will cut back to one half next time. Thank you for this recipe. Your website is my go to for healthy dishes that always taste great. I appreciate you so much!

Another winner!  I needed something for a potluck and landed on this salad.  It was perfect.  Very fresh and light, yet filling. Love all the veggies. And very versatile. Dressing would go with most of veggies. An easy, delightful lunch. Definitely a keeper!

I made this amazing bean salad for some relatives that I haven’t seen in years! They really liked it and asked for the recipe! It’s delicious!

Love this recipe. It is the perfect blend of flavors creating a healthy option to add to your meal!

I made the colourful Mediterranean beens salad,
and it is very tasty.
Thank you.

https://content.jwplatform.com/videos/&rdquo;ozVNXXBg&rdquo;.mp4

”Lemon-Parsley

This Dense Bean Salad is a high-protein hearty mix of chickpeas, cannellini beans, crisp vegetables, olives, and feta in a tangy oregano-garlic vinaigrette. Perfect for meal prepped lunches and popular at potlucks!

Dense Bean Salad

chickpeas

cannellini beans

red bell pepper (finely diced)

orange or yellow bell pepper (finely diced)

Persian cucumbers (or half an English cucumber)

onion

parsley (finely chopped)

feta cheese (crumbled)

½ tsp honey

tsp black pepper

Make the dressing by whisking together red wine vinegar, honey (or maple syrup), oregano, garlic, salt, and pepper. Slowly whisk in the olive oil until combined.

In a large mixing bowl, add beans, bell peppers, cucumbers, red onion, parsley, olives, and feta.

Pour the dressing over the salad and toss gently until everything is evenly coated.

Chill and serve. For best flavor, cover and refrigerate for at least 30 minutes before serving. Stir again before enjoying.

A bright and vibrant bean salad filled with Mediterranean flavors. Ready in under 20 minutes, this the perfect potluck salad.

Navy Bean Salad (Piyaz)

red onion (, thinly sliced)

apple cider vinegar

navy beans (,

tomatoes (, coarsely chopped)

flat parsley (, chopped)

radish (, chopped)

mint (, chopped)

garlic (, grated or minced)

lemons*

coriander

coarse kosher salt

aleppo pepper (, optional)

In a small bowl, combine the sliced red onion with apple cider vinegar and toss to coat. Set aside for 15 minutes or while you prepare the other ingredients.

In a medium mixing bowl, combine the navy beans, tomatoes, parsley, radish, mint, garlic, the zest of 1 lemon and the juice of two lemons, olive oil, coriander, salt, aleppo pepper and ground black pepper.

Drain the red onions, discard apple cider vinegar and add to the navy bean mixture. Toss well to coat and combine.

Cover and allow to sit for 30 minutes. Toss again before serving.

If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

We buy a fresh navy bean salad but tried out this recipe. It’s almost identical. It will be a weekly make. Love it. Thank you!!!!

Love how quick and easy this fabulous navy bean salad is to make. It's perfect as a side dish or lunch.

What an awesome side salad to share with friends and family! Everyone loved it, I will have to make it again to share. Thank you!

I love a recipe that I can keep in the pantry and use my leftover veggies with, so simple yet delicious!!

This was such a hearty and delicious salad that does not disappoint! Prep is not only easy, but quick; definitely, a new favorite dish!

I really like when I find new bean recipes to try and this one was full of fresh ingredients and the perfect side dish for roasted chicken.

Mediterranean Bean Salad is a fresh and healthy side dish, made with three types of beans, a delicious vinaigrette, tons of vegetables and fresh herbs. It&#039;s perfect for potlucks and as a side dish during grilling season. Enjoy it on its own for a vegetarian meal!

Top 13 mediterranean bean salad recipes from across the web

The most viewed mediterranean bean salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Dense Bean Salad

Navy Bean Salad (Piyaz)

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Top 13 mediterranean bean salad recipes from across the web

The most viewed mediterranean bean salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Green Bean Salad

Mediterranean Bean Salad

White Bean Salad

Mediterranean Bean Salad Recipe

Mediterranean Bean Salad

Quick and Easy White Bean Salad (ve...

Mediterranean Dense Bean Salad

Mediterranean Bean Salad

Dense Bean Salad

Navy Bean Salad (Piyaz)

Mediterranean Bean Salad

Mediterranean Bean Salad

Easy Greek Bean Salad with Marinate...

The most viewed mediterranean bean salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine