Name: Mediterranean Bean Salad with Feta Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 can chickpeas (15 oz / 400 g or 1½ cups cooked); 1 can black beans (15 oz / 400 g or 1½ cups cooked); 1 can cannellini beans (15 oz / 400 g or 1½ cups cooked); 2 cups cherry tomatoes, halved or quartered; 1 cup cucumber, diced; 1 cup bell pepper, diced; 2 scallions, chopped; ½ cup flat leaf parsley, chopped; 1 block crumbled feta (7 oz / 200 g); 4 tablespoons extra virgin olive oil; 2 tablespoons lemon juice (and zest of 1 lemon); 2 tablespoons apple cider vinegar; 1½ teaspoons dried oregano; ½ teaspoon salt; Black pepper, to taste; 2 teaspoons honey (optional); 2 teaspoons Dijon mustard (optional)

If you’re craving something fresh, wholesome, and bursting with flavor, you’ve got to try this Mediterranean Bean Salad with Feta Recipe. Seriously, it’s one of those salads that’s as satisfying as a full meal but with the lightness and brightness of the Mediterranean. Perfect for busy days when you want something quick yet nourishing, and trust me, once you make it, it’ll become a staple in your kitchen rotation.

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Why You’ll Love This Recipe

Quick and No-Cook: This salad comes together in about 15 minutes with zero cooking required—perfect for when life gets busy.
Nutrient-Packed: With beans, fresh veggies, and tangy feta, you get protein, fiber, and plenty of fresh flavors in each bite.
Super Versatile: Whether as a lunch, side dish, or even meal prep, this salad adapts easily to your needs.
Taste Explosion: The zesty dressing and herbs balance the creamy feta and hearty beans—your taste buds will thank you!

A large white plate holds a mixed bean salad piled high with many colorful ingredients. The salad has three main layers visible: the base layer is made of small, round white and black beans mixed closely together, the middle layer is scattered chopped bright red cherry tomatoes and green cucumber pieces, and the top layer is sprinkled with chopped fresh green herbs that add a fresh, leafy texture. The salad looks fresh and slightly glossy, suggesting a light dressing. The plate sits on a white marbled surface, with green onions and red cherry tomatoes placed nearby for decoration. photo taken with an iphone --ar 2:3 --v 7 - Mediterranean Bean Salad with Feta, healthy bean salad, easy Mediterranean salad, vegetarian bean salad, quick summer salad

Ingredients You’ll Need

The ingredients for this Mediterranean Bean Salad with Feta Recipe are simple, fresh, and accessible. I love how the combination of three types of beans adds a nice texture variety, while the lemony, herbaceous dressing brings everything to life. When shopping, opt for ripe cherry tomatoes and crisp cucumbers to really elevate the freshness.

Flat lay of three small piles of fresh cooked beans: beige chickpeas, glossy black beans, and creamy white cannellini beans, vibrant halved red cherry tomatoes, diced bright green cucumber, diced red bell pepper pieces, two fresh scallions with white bulbs and green stalks, a small bunch of flat leaf parsley with rich green leaves, a block of crumbly white feta cheese, a small white ceramic bowl filled with golden extra virgin olive oil, a small white ceramic bowl holding pale yellow lemon juice with a thin lemon zest curl, a small white ceramic bowl of amber apple cider vinegar, a white ceramic bowl of dried oregano flakes, a white ceramic bowl of fine salt crystals, a small white ceramic bowl containing golden honey, a small white ceramic bowl with smooth Dijon mustard, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mediterranean Bean Salad with Feta, healthy bean salad, easy Mediterranean salad, vegetarian bean salad, quick summer salad

Chickpeas: Using canned chickpeas keeps it quick; just rinse them well to cut canned flavors.
Black Beans: Adds a lovely earthiness and protein to the mix.
Cannellini Beans: Their creamy texture balances the other beans beautifully.
Cherry Tomatoes: Choose ripe and juicy ones for natural sweetness.
Cucumber: Adds a refreshing crunch—English cucumbers are a great choice to avoid excess seeds.
Bell Pepper: Red or yellow bell peppers bring sweetness and vibrant color.
Scallions: Their mild onion flavor brightens the salad without overpowering it.
Flat Leaf Parsley: Fresh parsley is a must for that characteristic Mediterranean herbaceous note.
Feta Cheese: Crumbled feta gives the salad its creamy, salty punch—go for quality feta for best results.
Extra Virgin Olive Oil: The foundation of the dressing, adding richness and depth.
Lemon Juice and Zest: The bright acid that lifts everything.
Apple Cider Vinegar: Adds a gentle tang and complexity to the dressing.
Dried Oregano: Classic Mediterranean herb that pairs perfectly with the beans and feta.
Salt and Black Pepper: Essential for seasoning and balancing flavors.
Honey (optional): Just a touch to soften the acidity if you find it too sharp.
Dijon Mustard (optional): Adds a nice emulsifying texture and subtle heat in the dressing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Mediterranean Bean Salad with Feta Recipe to suit my mood or pantry options. Don’t hesitate to make it your own—this recipe is super forgiving and flexible.

Protein Variation: I’ve swapped the feta for grilled halloumi when I wanted something a little heartier—still delicious!
Veggie Swaps: Sometimes I add diced roasted red peppers or artichoke hearts for an extra Mediterranean twist.
Fresh Herbs: Adding fresh mint or dill can elevate the freshness, depending on what you have on hand.
Make it Vegan: Simply leave out the feta or use a plant-based cheese alternative, and it’s entirely vegan-friendly.

How to Make Mediterranean Bean Salad with Feta Recipe

Step 1: Whisk Together the Dressing

Start by mixing your dressing ingredients in a large bowl: four tablespoons of extra virgin olive oil, two tablespoons of fresh lemon juice (plus the lemon zest!), two tablespoons of apple cider vinegar, one and a half teaspoons of dried oregano, half a teaspoon of salt, and freshly ground black pepper to taste. I like to add two teaspoons of honey and two teaspoons of Dijon mustard at this point because they help balance the flavors and give the dressing a silky, smooth texture. Whisk until it’s perfectly emulsified and set aside.

Step 2: Prepare and Marinate the Beans

Drain and rinse your canned chickpeas, black beans, and cannellini beans thoroughly. This step is key to reducing that canned flavor you sometimes get. Add the beans into the bowl with your dressing and toss everything together so they soak up the vibrant, tangy dressing. I usually let this marinate while I get the veggies ready—that way, the flavors mingle nicely by the time we’re done chopping.

Step 3: Chop and Add the Veggies and Feta

Halve or quarter about two cups of cherry tomatoes for that juicy burst, dice one cup cucumber, dice one cup bell pepper for crunch, and finely chop two scallions. Toss them all into the bowl with the beans. Then sprinkle in a half cup of fresh flat-leaf parsley and crumble a whole block of feta cheese right on top. I like to use full-fat feta because it gives richness without overwhelming the salad.

Step 4: Toss, Taste, and Serve

Give everything a good gentle toss to combine. The colors and textures here are just so inviting! Taste and adjust seasoning as needed—you might want a pinch more salt, pepper, or a squeeze more lemon. This salad is wonderful served immediately if you’re craving fresh, crisp textures, but it also tastes fantastic chilled after resting in the fridge for an hour or so. I often double the batch for meal prep; it keeps really well and gets even better the next day!

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Pro Tips for Making Mediterranean Bean Salad with Feta Recipe

Rinse Beans Thoroughly: This simple step removes the canned taste and helps your beans soak up the dressing better.
Let it Rest: Give the salad at least 30 minutes in the fridge for the flavors to meld beautifully.
Balance Your Seasoning: Don’t skimp on the lemon zest and salt—they brighten all the ingredients.
Use Fresh Herbs: Fresh parsley makes a huge difference compared to dried—it adds life and vibrancy.

How to Serve Mediterranean Bean Salad with Feta Recipe

A white plate is filled with a colorful bean salad that has many small chopped pieces. The salad has white beans, red cherry tomato pieces, small green cucumber chunks, black beans, and bits of green herbs evenly spread on top. The texture looks fresh and slightly moist, mixed but not mushy. Around the plate, there are whole cherry tomatoes to the right, some green onions laying on a white marbled surface in the upper right, and a yellow bowl with lemons in the upper left. A blue cloth is partially visible under the plate. Photo taken with an iphone --ar 2:3 --v 7 - Mediterranean Bean Salad with Feta, healthy bean salad, easy Mediterranean salad, vegetarian bean salad, quick summer salad

Garnishes

I often sprinkle extra crumbled feta and a few whole fresh parsley leaves on top just before serving—it adds a nice touch of creaminess and a pretty pop of green that makes the salad look even more inviting.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a light summer meal, but I also love serving it alongside warm pita bread or hummus for a full-on Mediterranean feast. It’s fantastic with roasted veggies or even as part of a mezze platter.

Creative Ways to Present

For special occasions, I like to serve this salad layered in clear glass bowls or jars, showcasing the colorful beans, veggies, and feta layers. It’s not just easy to grab and serve but looks gorgeous on the table. You can even serve it stuffed inside pita pockets or alongside grilled flatbreads for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, this salad tastes even better the next day as the flavors continue to marry. Just give it a quick stir before serving to redistribute the dressing.

Freezing

I don’t recommend freezing this salad because the fresh veggies and feta don’t freeze well—the texture can get a bit mushy and the cheese changes consistency. Instead, enjoy it fresh or within a few days refrigerated.

Reheating

This salad is best served cold or at room temperature. If you want it warmer, let it sit out for about 20 minutes before eating, but I usually just enjoy it chilled to keep the crisp veggies delightful.

FAQs

Can I use dried beans instead of canned beans?

Absolutely! Just make sure to soak and cook the dried beans fully before using them. Using cooked dried beans will give you a fresher flavor and firmer texture, but canned beans are a fantastic shortcut when you’re short on time.
What can I substitute for feta if I don’t eat dairy?

You can try vegan feta alternatives available in many stores, or even add toasted nuts like pine nuts for creaminess and crunch. Nutritional yeast sprinkled on top can also add a subtle cheesy flavor.
How long will the Mediterranean Bean Salad with Feta stay fresh?

Stored in an airtight container in the fridge, this salad keeps fresh for about 3 to 4 days. After that, the veggies might get softer and the flavors blend more, so it’s best enjoyed within those first few days.
Can I add other vegetables or herbs?

Of course! Feel free to toss in diced red onion, kalamata olives, fresh mint, or dill to tailor the salad to your preferred flavor profile. Mediterranean salads are wonderfully adaptable!

Final Thoughts

This Mediterranean Bean Salad with Feta Recipe has absolutely become one of my go-to meals for busy weeks or when I want something healthy and comforting that doesn’t skimp on flavor. It’s a genuine crowd-pleaser that I’ve shared with friends who keep asking me for the recipe. Give it a try—you might just fall in love with its colorful layers, bold zing, and easy prep like I have. Plus, it’s so adaptable you can make it your own every time. Happy cooking, friend!