Mediterranean Bean Salad Recipe | Yummly

Mediterranean Bean Salad

Kelley Bigger: "Amazing! I’d make this again. My Teenagers loved…" Read More
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  • 15 ounces cannellini beans (drained and well rinsed)
  • 15 ounces garbanzo beans (chickpeas drained and well rinsed)
  • 1 cup cherry tomato (halves)
  • 2 Persian cucumbers (small, halved lengthwise and thinly sliced, do not peel)
  • 1/4 red onion (thinly sliced)
  • 1/2 cup peppadew peppers (rough chopped)
  • 1/2 cup black olives (halved)
  • 1/2 cup pimento stuffed green olives (halved)
  • 1 cup bell peppers (assorted colorful, diced)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup artichokes (chopped marinated)
  • 10 basil leaves (large, shredded)
  • 1/4 cup extra-virgin olive oil
  • 4 tablespoons red wine vinegar (or more to taste)
  • 1 teaspoon dried Italian herbs (I used thyme, oregano, and rosemary)
  • salt
  • cracked black pepper
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    NutritionView More

    Sodium17% DV400mg
    Fat28% DV18g
    Protein43% DV22g
    Carbs20% DV61g
    Fiber56% DV14g
    Calories470Calories from Fat160
    Total Fat18g28%
    Saturated Fat4g20%
    Trans Fat
    Calories from Fat160
    Total Carbohydrate61g20%
    Dietary Fiber14g56%
    Vitamin A10%
    Vitamin C90%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Kelley Bigger 9 days ago
    Amazing! I’d make this again. My Teenagers loved helping me make this quick and easy salad. This will be awesome to take on our next picnic.
    brigitte 25 days ago
    very good pasta salad. I've made it a couple of times and it was good each time.
    Harte a month ago
    A little too much dressing which I drained off after dinner so leftovers won’t be soggy, but flavors great.
    Britta 2 months ago
    Just perfect. An easy lunch or dinner, packed with healthy ingredients. You can put things out or in, depending on what you have. Letting it marinate for a bit & putting in oil-cured black olives is what I generally do.
    Jennifer Daniels 4 months ago
    This was a huge hit. I used the oil from the jar of artichokes for the vinaigrette. I also subbed a blend of kalamata and green olives for the black (I didn't have any).
    Heather 5 months ago
    I loved it! So flavorful and the combination of beans and crunchy vegetables was perfect. I didn’t use a homemade vinaigrette but rather a Greek dressing. It was excellent.
    Michael Baldwin 8 months ago
    Great flavours, colours and taste. Although I did not have the pickled peppers to round it all out as per the recipe, it’s definitely a family favourite. I also added some nuts (slivered almonds, pistachios etc) to follow the recipe theme of ‘crunchy, healthy’ food.
    Darcy W. a year ago
    Delightful. Made as directed, whole family enjoyed
    Nichole Weedman a year ago
    So good, had everything you could want from a bean salad
    Sheri a year ago
    Excellent salad. Great flavour
    Denise Daire a year ago
    Everyone in the family Loved this salad, can’t wait to make it again! wonderful!
    Laura Love a year ago
    Very tasty! Also added some lightly steamed asparagus. This will be part of my weekly rotation!
    Chef Randy a year ago
    This is incredibly tasty! Perfect
    Kate a year ago
    Soooooooooooooo tasty!
    ArcticWolf a year ago
    I really enjoyed it! It was easy to throw together and the flavors blend “Yummly!” 😋 I added some protein, Seitan.
    Hollier a year ago
    Easy preparation, tastes really nice.
    Deb Zerbel a year ago
    So good. Great crunch and flavor!
    Joe Templin 2 years ago
    Healthy and delicious with a really nice blend of textures, colors and taste. Made this with dry cannelloni. Chickpeas, and black beans instead of canned. Also used fresh parsley in lieu of the dried herbs.