Description

This vibrant bean salad is packed with flavor and texture, featuring a mix of hearty beans, crisp veggies, and a zesty Greek vinaigrette. It’s quick to toss together and perfect as a healthy side dish or a light lunch. Great for meal prep and even better the next day!

Ingredients

For the Salad:

1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley

For the Greek Vinaigrette:

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon dried oregano
Salt and pepper, to taste

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Instructions

In a large bowl, combine the chickpeas, kidney beans, cannellini beans, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
Pour the vinaigrette over the salad and toss gently to coat all ingredients.
Let the salad sit for at least 15–20 minutes before serving to let the flavors blend.
Serve chilled or at room temperature.

Notes

You can use any combination of beans you like—black beans or green beans work too.
Add diced bell peppers or artichoke hearts for extra flavor and crunch.
This salad stores well in the fridge for up to 4 days.

Nutrition

Serving Size: 1 cup
Calories: 270
Sugar: 3g
Sodium: 520mg
Fat: 14g
Saturated Fat: 3.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 10g
Cholesterol: 10mg