Name: Mediterranean Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 can (15 oz) cannellini beans, drained and rinsed; 1 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/4 cup red onion, finely chopped; 1/4 cup kalamata olives, pitted and sliced; 1/4 cup feta cheese, crumbled; 2 tablespoons fresh parsley, chopped; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon dried oregano; Salt and black pepper to taste

Let’s Talk About This Mediterranean Bean Salad (and My Slight Obsession With It)

I’ve honestly lost track of how many times I’ve whipped up this Mediterranean bean Salad — at least, enough that my family now calls it “that easy dinner salad Mom does when she can’t decide what else to make.” And, to be totally up front, I first learned it from a neighbor down the street at one of those everyone-brings-something cookouts (except I forgot what I’d signed up for, so I pretty much threw in everything from the pantry, crossed my fingers, and, well, here we are years later!). This is the salad I throw together when it’s 30°C out and the last thing I want is to crank up the oven. If you can open a can and chop a bit, you’re sorted. Oh, and once I tried to make it fancy for a date night but somehow it’s still better in an old chipped bowl at the park.

Why I Keep Coming Back to This Salad

Okay, so, I make this usually when I can’t be bothered with anything that requires fuss or more than one pan (or, let’s be real here, any actual cooking). My family goes absolutely wild for it because—get this—it’s got just enough flavor punch to feel like you’re making something special, but no actual drama in the prep department. (Although, I will admit, rinsing beans is basically the universe’s reminder that I need to clean my sink more often.) And if you’re weirded out by raw onions, just soak them a minute—problem solved, no tears!

Here’s What Goes In (Swaps Totally Welcome)

1 tin each (about 400g-ish) of chickpeas and cannellini beans (if the store’s out of cannellini, I’ve used butter beans, which actually might be even better, but don’t tell Nana)
1 tin kidney beans or black beans (to be honest, I once mixed three different brands and it didn’t matter at all)
1 red bell pepper, chopped small (I sometimes go with yellow—looks cheery, doesn’t it?)
Half a red onion, finely diced (yellow works, but the salad looks less snazzy. Or, in a pinch, spring onions!)
A handful of cherry tomatoes, halved (I get lazy, sometimes I just toss in a big, chopped tomato, seeds and all)
About 60g feta cheese, crumbled (Sometimes I skip it if we’re trying to be vegan. Or use goat’s cheese if that’s what’s in the fridge.)
Handful of flat-leaf parsley, chopped (Coriander once snuck in; wasn’t tragic but… just don’t)
Juice of 1-2 lemons, depending on how tangy you like it (bottled lemon is ok but real is tastier, obvs)
3 tbsp olive oil (My grandmother would chase me if I didn’t name-drop her favourite: Greek Kalamata extra-virgin. But whatever’s not old and dusty is fine.)
1 tsp dried oregano or mixed Italian herbs (Fresh is ace but not always in the crisper)
Salt and pepper to taste (I mean, who measures this in real life anyway?)
Optional: A pinch of red chilli flakes, a spoonful of capers, olives, or a sprinkle of sumac, if you want to go a bit posh

How I Usually Throw This Together

Start with the beans: Drain and rinse all the beans well. And I mean, really rinse — or you’ll get that weird tinny taste. (This is where I tend to sample a bean or two. For…quality control.)
Chop the fresh stuff: Dice your red onion, peppers, and tomatoes. Toss ‘em into the bowl with your beans. Seriously, don’t stress if the chunks are uneven. Rustic is very ‘in’ these days, wink.
Add the good stuff: Crumble in the feta, sprinkle over your herbs, and chuck in the parsley. (On a hot day, I sometimes skip the feta until just before serving—it goes mushy otherwise.)
Whip up the dressing: In a little cup or jug (I once just did this in the salad bowl and it was fine), mix the lemon juice, olive oil, oregano, a good pinch of salt and black pepper. Whisk with a fork or even just shake it all in a jam jar (which I sort of prefer, because you can save the leftovers for tomorrow).
Toss and taste: Pour the dressing over the salad, give it a good, friendly mix, and then taste. If it’s a bit dull, spritz extra lemon or shake in more salt. This is where I sometimes go rogue and add sumac or a scatter of chilli if the weather’s grey.
Let it chill: If you have the patience, let the whole thing sit in the fridge for at least 30 minutes (I think this tastes so much better the next day, not everyone agrees though!). But honestly, sometimes I’m too hungry.

Notes That Might Save You a Headache

I once tried making this with lime instead of lemon. Yeah…not my best moment. Stick with lemon.
If your red onion is a bit too intense, soak it for five minutes in water with a bit of vinegar. Swear by it now.
Chickpeas can be a bit dry—if your salad is too stiff, just add another splash of oil or lemon.

How I’ve Mixed It Up (and When That Didn’t Go Well)

I tried adding quinoa for a more dinner-ish meal and, actually, it was pretty great.
Cucumber once? Made it weirdly watery, so now I blot slices with a paper towel first.
Once tossed in roasted sweet potatoes — overkill, really. The beans are enough protein for me.

Use What You Have: Equipment Edition

I say a big mixing bowl is best, but honestly, I’ve made this in a big saucepan (don’t tell the foodies). If you haven’t got a real salad spinner, just give the beans a whirl in a colander and shake off the water. Good Food’s kitchen essentials probably say otherwise.

How to Store It (Or, Why It Rarely Lasts Here)

Pop leftovers (if any) in a lidded container in the fridge — they’ll be good for about 2 days; sometimes 3, but by then everything starts looking a bit tired, to be honest. In my place, we usually polish it off before the end of the day. Just give it a quick stir before serving again, as the dressing tends to gather at the bottom.

Some Ways We Serve It (Don’t Judge)

Sometimes I just eat a bowl of it with bread (grilled, maybe a bit burnt at the edges because I forgot about it). My kids pile it into pitas with a bit more feta. I think it’s the perfect picnic salad, especially with a glass of cold lemonade (or, sneakily, a white wine spritzer). Might even chuck it on top of a bed of salad leaves, if I want to be all fancy for guests. Here’s a few other salads I love for picnics.

Lessons Learned the Hard Way

Rushing the bean rinsing step is a quick way to bean sludge at the bottom of your salad. Take 30 extra seconds.
I once skipped adding salt altogether because I thought feta would be enough. Nope – it was blander than a British summer (sorry, couldn’t resist).

FAQ – Real Questions I’ve Actually Gotten!

Could I use dried beans instead of canned?
Yep, you definitely could, but you’ll want to cook them in advance and maybe double check for doneness (undercooked beans make for an awkward salad moment). I usually go with canned, faster and easy.

Allergic to dairy—can I skip the feta?
Of course! It’s pretty solid without cheese, or use a dairy-free feta if you want it extra zingy. Actually, I find it works better if you add a few more olives or capers for a salty kick.

Can I add more veggies?
Oh, totally; roasted red peppers, artichoke hearts or blanched green beans have worked for me. Just avoid cucumbers unless you really blot them, otherwise it’s a watery mess, trust me.

Is it okay to prep this in advance?
I do it all the time—it’s even better on day two (as in, the flavors get to know each other better). Just don’t add salad leaves until serving or they’ll flop.

Does this freeze?
I tried it once. Don’t. The beans get weird and grainy. Stick to fridge storage.

Quick Side Note (Because Why Not?)

The first time I made this, I forgot to buy parsley, so I nicked some from the neighbour’s herb patch (apologies, Mrs. Stokes). She approved after a taste test, so I guess it worked out!

Mediterranean Bean Salad Recipe: Fresh, Zesty & Easy Guide