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Easy Mediterranean Bean Salad for Meal Prep

Close-up of a colorful Mediterranean bean salad featuring kidney beans, cannellini beans, cucumber, and bell peppers.
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Create this refreshing Mediterranean Bean Salad, a high-protein, easy recipe perfect for quick lunches, healthy side dishes, or your weekly meal prep. This salad uses pantry staples and comes together fast, offering vibrant flavor without much cooking.

Ingredients

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  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 cup chopped cucumber
  • 1 cup chopped bell pepper (any color)
  • 1/2 cup chopped red onion
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup fresh parsley, chopped
  • For the Zesty Vinaigrette:
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the rinsed and drained chickpeas, cannellini beans, and kidney beans in a large mixing bowl.
  2. Add the chopped cucumber, bell pepper, and red onion to the bowl with the beans.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined to make the vinaigrette.
  4. Pour the vinaigrette over the bean and vegetable mixture. Toss gently until everything is evenly coated.
  5. Stir in the chopped fresh parsley and the optional feta cheese.
  6. For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This makes it a great make ahead bean salad.

Notes

  • This salad holds up well for meal prep; it tastes even better on the second day.
  • For a denser salad, increase the bean ratio and reduce the amount of fresh vegetables slightly.
  • If you are making this vegan, simply omit the feta cheese.

Nutrition

Find it online: https://delishcraze.com/easy-mediterranean-bean-salad-recipe/