Bean Salad Recipe

This is the kind of salad that converts people who think they don't like beans.

The secret? It's all about the combination of textures and that punchy Mediterranean dressing that makes every bite interesting.

You get the creaminess of cannellini beans, the satisfying bite of chickpeas, and the fresh crunch of colorful bell peppers and cucumbers. Then those kalamata olives add this rich, briny flavor that makes the whole thing taste like something you'd order at your favorite Greek restaurant.

The best part? It takes about 10 minutes to throw together, but it tastes like you spent hours in the kitchen.

Roast Veggie Salad Vous lisez Bean Salad Recipe 2 minutes

20 nov. 2025

Sometimes the most satisfying meals are the ones that require zero cooking – and this Mediterranean-inspired Bean Salad is the perfect example.

This isn't your typical bland bean salad from the deli counter. We're talking about a vibrant, flavor-packed dish that combines the heartiness of protein-rich beans with the fresh crunch of colorful vegetables and the briny punch of kalamata olives.

What makes this salad particularly brilliant for your gut health is the incredible diversity of fiber you're getting from the different bean varieties. Cannellini beans and chickpeas each feed different strains of beneficial bacteria in your microbiome, while the fresh vegetables add enzymes and antioxidants that support overall digestive wellness.

The beauty of this recipe lies in its simplicity and versatility. It's perfect for meal prep, potluck gatherings, or those busy weeknights when you want something nutritious but don't have the energy to cook.

Plus, it actually gets better as it sits – the flavors meld together beautifully, making it an ideal make-ahead option that saves you time while delivering maximum nutrition.

This is the kind of salad that proves healthy eating doesn't have to be complicated or time-consuming.

Ingredients

3 cans of beans (we did 2 cannellini and 1 can chickpeas) rinsed and drained
1 red bell pepper, finely diced
1 orange or yellow bell pepper, finely diced
3 small cucumbers, finely diced
½ small red onion, or 2 small shallots
1/2 cup fresh parsley, finely chopped
1 cup kalamata olives, sliced
½ cup feta cheese, crumbled or to taste

For the dressing:
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tsp honey or pure maple syrup
1 tsp dried oregano
2 cloves garlic, minced (optional)
3/4 tsp salt
1/4 teaspoon black pepper

Instructions:

1. Rinse and drain the beans and add to a large bowl. Chop up the peppers, cucumbers, onions and parsley and add to the bowl. Add the olives and crumbled feta.

2. Mix dressing ingredients together into a bowl and pour over the salad and mix. Serve with avocado toast or on its own.