Bean Salad With The Best Greek Vinaigrette

This vibrant bean salad tossed in a zesty Greek vinaigrette is a refreshing, nutritious dish that works perfectly as a side or a light main course. Loaded with protein-rich beans, crunchy vegetables, and tangy olives, every bite delivers bold Mediterranean flavor.

Why You’ll Love This Recipe

This bean salad is not only delicious, but also incredibly easy to prepare. It’s packed with wholesome ingredients, customizable to your taste, and ideal for meal prep. Whether you’re hosting a barbecue, planning a picnic, or looking for a healthy lunch option, this salad fits the bill. The Greek vinaigrette brings everything together with its perfect balance of acidity and herbs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked or canned kidney beans
• Cooked or canned chickpeas (garbanzo beans)
• Cooked or canned cannellini or navy beans
• Cucumber, diced
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Kalamata olives, pitted and halved
• Feta cheese, crumbled
• Fresh parsley, chopped

For the Greek vinaigrette:

• Olive oil
• Red wine vinegar
• Lemon juice
• Dijon mustard
• Garlic, minced
• Dried oregano
• Salt and pepper to taste

Directions

1. Rinse and drain all canned beans thoroughly. Place them in a large mixing bowl.
2. Add diced cucumber, cherry tomatoes, sliced red onion, olives, and parsley to the bowl.
3. In a separate small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
4. Pour the vinaigrette over the salad ingredients and toss to coat everything evenly.
5. Add crumbled feta and gently stir.
6. Let the salad chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Servings and timing

This recipe yields about 6 servings.

Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes

Variations

• Use black beans or pinto beans if you prefer different legumes.
• Add diced avocado for creaminess.
• Use vegan feta or omit cheese for a dairy-free version.
• Mix in cooked quinoa or orzo for a heartier salad.
• Include bell peppers or artichoke hearts for extra crunch and flavor.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 4 days.
This salad is best served cold or at room temperature—no reheating needed.

FAQs

How long does bean salad last in the fridge?

Bean salad lasts up to 4 days when stored properly in an airtight container in the refrigerator.

Can I make bean salad ahead of time?

Yes, this salad is perfect for making ahead. In fact, the flavors improve after sitting for a few hours or overnight.

Is this bean salad vegan?

It can be made vegan by omitting the feta cheese or using a plant-based alternative.

What beans are best for this salad?

A combination of kidney beans, chickpeas, and cannellini beans gives great texture and color contrast, but you can use any beans you like.

Can I freeze bean salad?

Freezing is not recommended as the texture of the vegetables and beans can become mushy after thawing.

What can I serve with this salad?

It pairs well with grilled meats, pita bread, falafel, or can be enjoyed on its own as a light meal.

How can I reduce the sodium in this recipe?

Use low-sodium canned beans and rinse them thoroughly. Adjust the salt in the vinaigrette to your taste.

Can I add protein to make it a main dish?

Yes, add grilled chicken, shrimp, or tofu for a more filling meal.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Just ensure store-bought items like mustard or feta are certified if you’re sensitive.

What’s the best way to transport this salad for a picnic?

Pack it in a sealed container with an ice pack. It travels well and doesn’t need to be heated, making it perfect for picnics.

Conclusion

This bean salad with Greek vinaigrette is a go-to dish for its flavor, ease, and versatility. Whether you’re looking for a quick weeknight side or a vibrant addition to a summer spread, this recipe delivers. Try it once, and it might just become a staple in your kitchen.

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