Mediterranean Bean Salad Recipe | Yummly

Mediterranean Bean Salad

Kelley Bigger: "Amazing! I’d make this again. My Teenagers loved…" Read More
Read Directions
Add to Meal Planner

Add to Meal Planner


  • 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
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    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 a month 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 2 months ago
    very good pasta salad. I've made it a couple of times and it was good each time.
    Harte 2 months ago
    A little too much dressing which I drained off after dinner so leftovers won’t be soggy, but flavors great.
    Britta 3 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 5 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 6 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 9 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 2 years 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.