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 (and zest of 1 lemon); 2 tablespoons apple cider vinegar; 1½ teaspoon dried oregano; ½ teaspoon salt; Black pepper to taste; 2 teaspoons honey (optional); 2 teaspoons Dijon mustard (optional)

If you’re looking for a vibrant, protein-packed dish that bursts with fresh flavors, you’re going to adore this Mediterranean Bean Salad with Feta Recipe. I absolutely love how it comes together so quickly — perfect for busy weeknights or a wholesome lunch that keeps you fueled through the day. The combination of beans, crisp veggies, and tangy feta is just the kind of satisfying, healthy magic I always crave in a salad.

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Why You’ll Love This Recipe

Quick and Easy: You’ll have this salad ready in just 15 minutes, no cooking required.
Packed with Nutrition: With beans and feta, it’s loaded with protein and fiber that keep you full.
Full of Fresh Flavors: The lemony, herby dressing brightens every bite beautifully.
Versatile and Customizable: You can easily swap veggies or cheese based on what you have on hand.

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 without Feta, Mediterranean Bean Salad, Healthy Bean Salad, Quick Vegetarian Salad, Protein-Packed Bean Salad

Ingredients You’ll Need

This Mediterranean Bean Salad with Feta Recipe combines pantry staples with fresh produce for an easy yet impressive dish. When I shop for this, I look for ripe cherry tomatoes and a block of feta with good quality — it really makes a difference!

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 without Feta, Mediterranean Bean Salad, Healthy Bean Salad, Quick Vegetarian Salad, Protein-Packed Bean Salad

Chickpeas: Canned chickpeas are great for convenience; just make sure to rinse them well to remove excess brine.
Black Beans: Adds a hearty texture and beautiful color contrast; rinsing is key for a clean taste.
Cannellini Beans: Creamy white beans balance the mix and soak up the dressing nicely.
Cherry Tomatoes: Sweet and juicy, I prefer halving or quartering them for perfect bite-sized pieces.
Cucumber: Adds refreshing crunch; English cucumbers work wonderfully since they have fewer seeds.
Bell Pepper: I usually use red or yellow for sweetness and brightness.
Scallions: Bring a mild onion flavor without overpowering the salad.
Flat Leaf Parsley: Fresh parsley amps up the herbaceous notes beautifully.
Feta Cheese: Crumbled feta gives the salad its classic creamy and tangy punch.
Extra Virgin Olive Oil: The foundation of the dressing; use a quality one for the best flavor.
Lemon Juice and Zest: Adds fresh citrus brightness that lifts the entire salad.
Apple Cider Vinegar: Balances the richness with a subtle tang.
Dried Oregano: Gives a traditional Mediterranean herbal touch.
Salt and Black Pepper: To season perfectly.
Honey (optional): I add a little sweetness to balance the acidity, but it’s optional.
Dijon Mustard (optional): Adds depth and slight sharpness 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 so easy to personalize. I often tweak it depending on what’s fresh or what flavors I’m craving. You should feel free to customize it too — it’s all about what makes you happy!

Swap the cheese: Sometimes I use crumbled goat cheese or shaved Parmesan when I want a slightly different flavor.
Add olives: Kalamata olives are a classic twist that boost that salty Mediterranean vibe.
Change up the beans: You can use kidney beans, great northern beans, or even lentils if you want a new texture.
Make it vegan: Just leave out the feta or substitute with a plant-based cheese.

How to Make Mediterranean Bean Salad with Feta Recipe

Step 1: Whisk Together the Dressing

Start by making the dressing in a large mixing bowl. I like to whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, dried oregano, salt, and pepper until it’s well combined. If you’re using honey and Dijon mustard, add those now too. The dressing sets the tone here so don’t be shy about tasting as you go — sometimes I add a little extra lemon zest for brightness.

Step 2: Rinse and Marinate the Beans

Drain and rinse your canned chickpeas, black beans, and cannellini beans thoroughly — this is a game-changer to cut down on that canned flavor and saltiness. Add these beans to your dressing bowl and toss well so they soak up some of that delicious dressing while you prep your veggies. I always let them sit for about 5-10 minutes here; it really amps up the flavor.

Step 3: Prep Your Fresh Veggies and Herbs

While the beans marinate, halve or quarter your cherry tomatoes, dice the cucumber and bell pepper, and chop your scallions and parsley. Freshness is key here — I find that crispy cucumber and sweet bell peppers add a refreshing crunch that balances the beans perfectly.

Step 4: Combine and Toss with Feta

Add your chopped veggies, parsley, and plenty of crumbled feta cheese right into the bowl. Toss everything together gently, but thoroughly. Give it a taste and adjust any seasoning — sometimes a little extra salt, pepper, or lemon juice makes all the difference. You can serve immediately, but I often refrigerate it for a bit to let the flavors really meld.

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Pro Tips for Making Mediterranean Bean Salad with Feta Recipe

Rinse Your Beans Well: I used to skip this and the salad tasted too salty and “canned”— rinsing transforms the flavor completely.
Let It Marinate: Tossing the beans in dressing ahead gives the salad a depth you won’t get if you mix everything at once.
Use Fresh Herbs: Parsley brings freshness and brightness that really lifts the whole salad.
Taste Before Serving: Adjust salt, pepper, or acidity last — small tweaks make a huge difference.

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 without Feta, Mediterranean Bean Salad, Healthy Bean Salad, Quick Vegetarian Salad, Protein-Packed Bean Salad

Garnishes

I usually sprinkle some extra chopped parsley and a few whole olives on top for extra color and flavor. Sometimes I add a drizzle of good olive oil just before serving for a glossy, appetizing finish. A pinch of crushed red pepper flakes is also one of my secret weapons for a little kick.

Side Dishes

This salad pairs beautifully with grilled chicken or fish, crusty bread, or even alongside a hummus platter. I sometimes serve it as a filling for pita pockets with a splash of tzatziki — it’s fantastic that way!

Creative Ways to Present

For parties or potlucks, I like to serve this salad in beautiful glass jars or layered bowls to show off the colorful ingredients. It also makes the prettiest picnic salad — just bring the dressing separately and toss it together at your destination.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but the veggies stay crisp if you store it well. Just give it a gentle stir before serving.

Freezing

Since this salad features fresh veggies and feta, I generally don’t recommend freezing it; the texture changes. Instead, I freeze the drained beans in portions if I want to prep ahead and mix the salad fresh when needed.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you want a warmer version, consider warming a portion of the beans separately and adding the fresh veggies and feta afterward.

FAQs

Can I use dried beans instead of canned in this Mediterranean Bean Salad with Feta Recipe?

Absolutely! Just make sure to soak and cook the dried beans thoroughly before using. This will give you a fresher taste and control over the texture. Remember to rinse canned beans well to avoid excess salt if you choose canned for convenience.
Is this recipe suitable for meal prep?

Yes, it’s perfect for meal prep! The flavors actually improve after sitting in the fridge for a few hours or overnight. Just store it in an airtight container and toss before serving.
Can I make this Mediterranean Bean Salad with Feta Recipe vegan?

Definitely! Simply omit the feta or use a plant-based cheese substitute. The salad still tastes amazing and rich thanks to the beans and dressing.
What can I serve with this salad?

This salad pairs wonderfully with grilled meats, pita bread, or even as a hearty side to soup. I often enjoy it as a main dish on busy days when I want something quick but nourishing.

Final Thoughts

This Mediterranean Bean Salad with Feta Recipe has become one of my go-to dishes whenever I want something healthy, colorful, and satisfying with minimal fuss. It’s such a joy to make — especially knowing it’s packed with good-for-you ingredients and vibrant Mediterranean flavors. I wholeheartedly recommend giving it a try the next time you want a no-cook meal that feels special but is totally accessible. Your taste buds and your busy schedule will thank you!