A large bowl of Mediterranean Bean Salad with serving utensils, lemon, and a jar of leftover vinaigrette off to the sides.

Mediterranean Bean Salad

  • Author: Shannon Emery
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 Servings 1x
  • Diet: Gluten Free


A satisfying and filling salad that is perfect for lunch! This Mediterranean Bean Salad is also a fantastic side dish for outdoor bbqs and picnics. Pairs well with grilled chicken, fish, or shrimp.



For the Salad:

  • 2 (15-oz.) cans cannellini beans (also known as white kidney beans, Great Northern beans would work also), drained and rinsed
  • 1 English cucumber, chopped
  • 1 medium red bell pepper, chopped
  • 1/2 mediumĀ red onion, thinly sliced
  • 1/2 cup fresh Italian parsley, chopped
  • 4 oz feta, crumbled
  • Kosher salt
  • black pepper to taste

For the Lemon Vinaigrette:


  1. In a large bowl, toss all of the salad ingredients together.
  2. In a jar with a fitted lid, add all of the lemon vinaigrette ingredients. Close the jar and shake until thoroughly combined.
  3. Drizzle vinaigrette over salad and serve!

  • Category: Salad
  • Method: Chop
  • Cuisine: Mediterranean

Keywords: salad, salad recipes, beans, bean recipes, healthy lunch ideas, gluten free recipes, mediterranean salad

Recipe Card powered byTasty Recipes