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 (plus 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 love vibrant, wholesome meals that come together in a flash, then you’re going to adore this Mediterranean Bean Salad with Feta Recipe. It’s packed with colorful veggies, hearty beans, and tangy feta, delivering a fresh taste that hits all the right notes. Whether you need a quick lunch, a protein-packed dinner, or a crowd-pleasing side dish, this salad has got you covered. Stick with me, and I’ll walk you through all the little tricks I’ve learned to make this Mediterranean beauty taste incredible every single time.

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Why You’ll Love This Recipe

Super Quick to Make: You can have this salad ready in about 15 minutes—no cooking required!
Nutritious and Filling: Loaded with beans and fresh veggies, it’s a powerhouse of protein and fiber.
Flexible and Flavorful: The tangy lemon and oregano dressing brings all the ingredients together with Mediterranean flair.
Perfect for Any Occasion: Whether it’s meal prep, a picnic, or a dinner side, this salad shines every time.

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, Mediterranean Bean Salad, Healthy Bean Salad, Quick Vegetarian Salad, Feta Cheese Salad

Ingredients You’ll Need

Each ingredient in this Mediterranean Bean Salad with Feta Recipe adds its own texture and flavor punch, making the salad both hearty and fresh. I always recommend choosing ripe, colorful produce—especially the tomatoes and bell peppers—to make the salad pop!

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, Mediterranean Bean Salad, Healthy Bean Salad, Quick Vegetarian Salad, Feta Cheese Salad

Chickpeas: Canned works great here, and be sure to rinse them well to reduce that “canned” flavor.
Black beans: Adds a lovely earthiness and contrasts nicely with the lighter beans.
Cannellini beans: Creamy and soft, these balance the texture perfectly.
Cherry tomatoes: Juicy bursts of sweetness—halve or quarter them based on size.
Cucumber: Choose a firm cucumber to add crunch without too much water.
Bell pepper: Red, yellow, or orange all work; they bring sweetness and color.
Scallions: Mild onion flavor that freshens up the salad.
Flat leaf parsley: Brightens and adds an herbaceous note.
Feta cheese: Crumbled for that salty, creamy punch that makes the salad sing.
Extra virgin olive oil: The backbone of your dressing—go for good quality here!
Lemon juice & zest: Adds zesty brightness and a bit of zing.
Apple cider vinegar: Complements the lemon with a gentle tang.
Dried oregano: Classic Mediterranean herb that ties everything together.
Salt & black pepper: Essential for seasoning and balancing flavors.
Honey (optional): Just a touch to mellow out the acidity if you like.
Dijon mustard (optional): Adds depth and subtle kick to 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 that this Mediterranean Bean Salad with Feta Recipe is like a blank canvas for your kitchen creativity. I often swap in ingredients or tweak the dressing slightly depending on what’s in season or what my family’s craving. Let yourself play around!

Swap the Feta: I’ve tried adding goat cheese or even vegan feta alternatives—both delicious and give a different but wonderful tanginess.
Add Olives: Kalamata olives bring salty depth; my family goes crazy when I toss these in.
Herb Diversity: Sometimes I replace parsley with fresh mint or basil for a twist of flavor.
Make it Spicy: A pinch of crushed red pepper flakes or a drizzle of harissa in the dressing adds a lively kick.

How to Make Mediterranean Bean Salad with Feta Recipe

Step 1: Whisk Together the Dressing

Start by combining your olive oil, lemon juice, apple cider vinegar, oregano, salt, and pepper in a large bowl. I usually add the honey and Dijon mustard here if I’m using them—this little combo makes the dressing taste super balanced and vibrant. Give everything a good whisk until it emulsifies—this sets the flavor stage for the whole salad.

Step 2: Marinate the Beans

Drain and rinse the chickpeas, black beans, and cannellini beans well—this rinsing step really helps in cutting the canned flavor that sometimes creeps in. Toss the beans into the dressing and let them marinate while you chop the veggies. I’ve found this resting time is key to getting everything flavorful and well-dressed.

Step 3: Prep Your Veggies and Herbs

Slice those juicy cherry tomatoes, dice the cucumber and bell pepper, chop the scallions and parsley. This is where your salad truly shines with color and crunch. Adding fresh herbs like parsley is a game changer for brightness and freshness—I never skip it.

Step 4: Assemble and Toss

Add the veggies and crumbled feta to your marinated beans, then gently toss everything together. Take a quick taste and adjust salt, pepper, or lemon juice if needed. Serving right away gives you the freshest crunch, but letting it chill for an hour really helps the flavors meld beautifully. Either way, you’re in for a treat!

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Pro Tips for Making Mediterranean Bean Salad with Feta Recipe

Rinse Canned Beans Thoroughly: This one trick cuts any metallic canned taste and refreshes the beans for the best salad flavor.
Let it Rest: Marinating the beans in the dressing before adding veggies helps all the flavors meld perfectly.
Use Fresh Herbs: Parsley is classic, but throwing in some mint or basil can seriously elevate the dish.
Add Feta Last: The feta stays crumbly and avoids getting mushy by adding it right before serving or chilling.

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, Mediterranean Bean Salad, Healthy Bean Salad, Quick Vegetarian Salad, Feta Cheese Salad

Garnishes

I like to sprinkle a little extra crumbled feta on top when serving, along with a few fresh parsley leaves for that pretty pop of green. Sometimes I add a drizzle of extra virgin olive oil or a few halved Kalamata olives to make each bowl feel special. It’s the little touches that keep it feeling fresh and inviting.

Side Dishes

This salad pairs beautifully with warm pita bread, grilled chicken, or even roasted vegetables. When I’m hosting a casual meal, I often serve it alongside garlic hummus and a crusty baguette—everyone loves the Mediterranean vibes coming together on one plate.

Creative Ways to Present

For a dinner party, I like to serve this Mediterranean Bean Salad with Feta Recipe in individual glass jars or pretty bowls so everyone gets their own perfect portion. Sometimes, I pack it layered with baby greens and extra herbs for a stacked salad that looks impressive and tastes just as good. Layering the colors is always a hit with guests!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and honestly, the salad tastes even better the next day as the flavors fully develop. Just give it a gentle stir before serving to redistribute the dressing and freshen it up.

Freezing

I don’t recommend freezing this salad because the fresh veggies and feta lose their texture and become watery. It’s best enjoyed fresh or refrigerated for a couple of days.

Reheating

This salad is really designed to be served cold or at room temperature, so reheating isn’t necessary. If you want a warm dish, try serving it alongside something hot like grilled meats or roasted veggies instead.

FAQs

Can I use dried beans instead of canned ones?

Absolutely! If using dried beans, soak and cook them fully before adding to the salad. Just be sure to cool them completely. This will give you a fresher taste and avoid the canned flavor, but keep in mind it adds prep time.
How long does the salad keep in the fridge?

This salad stays fresh for about 3 to 4 days when stored in an airtight container in the fridge. It’s even better the day after you make it as the flavors have melded nicely!
Can I make this salad vegan?

Yes! Simply omit the feta or replace it with a vegan cheese substitute or even toasted nuts for extra protein and texture.
What’s the best way to balance the dressing’s acidity?

If you find the dressing too tangy, a teaspoon or two of honey or a touch more olive oil can round out the flavors nicely without overpowering the salad.

Final Thoughts

This Mediterranean Bean Salad with Feta Recipe has become a go-to in my kitchen for so many reasons—it’s quick, satisfying, and incredibly versatile. Every time I serve it, friends and family rave about the fresh flavors and hearty textures. I genuinely think you’ll find it a reliable favorite, whether you’re cooking for one or feeding a crowd. Give it a try, tweak it to your liking, and enjoy a little Mediterranean sunshine on your plate any day of the week!