Here’s a fresh, bright, and easy Mediterranean Three Bean Salad — perfect for potlucks, BBQs, or a light meal. It’s crunchy, tangy, and packed with flavor. 🥗🌿
Mediterranean Three Bean Salad
Serves
4–6
Prep: 10 minutes
Chill: 1 hour (optional but recommended)
Ingredients
Beans
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Veggies
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, sliced (optional)
- 1/4 cup feta cheese, crumbled (optional)
Dressing
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Dijon mustard (optional)
Instructions
1. Mix beans and veggies
In a large bowl, combine:
- Chickpeas
- Cannellini beans
- Kidney beans
- Bell pepper
- Cucumber
- Onion
- Tomatoes
- Olives (if using)
2. Make the dressing
In a small bowl or jar, whisk together:
- Olive oil
- Red wine vinegar
- Garlic
- Oregano
- Salt & pepper
- Dijon mustard (optional)
3. Toss & chill
- Pour dressing over the salad.
- Toss gently to combine.
- Refrigerate 1 hour for best flavor.
4. Serve
- Sprinkle feta on top before serving (optional).
- Serve chilled or at room temperature.
Tips
- Add fresh parsley for extra brightness.
- For extra protein, add tuna or grilled chicken.
- If the salad gets dry after sitting, add a splash more olive oil or vinegar.
Variations
- Italian-style: swap oregano for basil and add mozzarella
- Spicy: add red pepper flakes or chopped jalapeño
- Lemon vinaigrette: use lemon juice instead of vinegar
Want a make-ahead version, or one that’s kid-friendly with fewer ingredients?