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

Mediterranean Bean Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

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


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 medium red onion, thinly sliced
  • 1/2 cup fresh Italian parsley, chopped
  • 4 oz feta, crumbled
  • Kosher salt to taste
  • 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!


The equipment section above contains affiliate links to products I use and love!

This salad is best the day it is prepared but it also lasts well in the fridge and will still be super tasty for 3-5 days following making it a great go-to meal prep recipe.

  • Category: Salad
  • Method: Chop
  • Cuisine: Mediterranean
  • Diet: Gluten Free
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