Name: Zesty Bean Salad with Feta Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1/2 cup olive oil; 4 tbsp lemon juice; 3 tbsp red wine vinegar; 2 tsp Dijon mustard; 2 garlic cloves, minced; 3/4 tsp oregano; 1/4 tsp red pepper flakes; 1/2 tsp salt; Black pepper, to taste; 19 oz cannellini beans, rinsed and drained; 19 oz kidney beans, rinsed and drained; 15 oz chickpeas, rinsed and drained; 1/2 cucumber, diced; 1 pint cherry tomatoes, halved; 1 bell pepper, diced; 1/2 cup kalamata olives, pitted and halved; 1/2 cup fresh parsley, chopped; 1/2 cup red onion, thinly sliced; 2 tbsp fresh basil, chopped; 3/4 cup feta cheese, crumbled

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Introduction

This Zesty Bean Salad with Feta is a vibrant and refreshing dish perfect for warm days or as a hearty side. Packed with colorful vegetables, tangy dressing, and creamy feta, it’s both satisfying and simple to make.

A close-up top view of a bowl filled with a colorful bean salad, showing distinct layers of dark red kidney beans, light beige chickpeas, halved red and yellow cherry tomatoes, chopped green cucumber, diced purple onion, small white crumbles of feta cheese, and sprinkled green parsley herbs, all mixed together with a chunky texture. The salad rests inside a white bowl placed on a table with a white marbled texture, beside a glass jar of dressing and some fresh green herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup olive oil
4 tbsp lemon juice
3 tbsp red wine vinegar
2 tsp Dijon mustard
2 garlic cloves (minced)
3/4 tsp oregano
1/4 tsp red pepper flakes
1/2 tsp salt
Black pepper, to taste
19 oz cannellini beans (rinsed and drained)
19 oz kidney beans (rinsed and drained)
15 oz chickpeas (rinsed and drained)
1/2 cucumber (diced)
1 pint cherry tomatoes (halved)
1 bell pepper (diced)
1/2 cup kalamata olives (pitted and halved)
1/2 cup parsley (freshly chopped)
1/2 cup red onion (thinly sliced)
2 tbsp basil (fresh, chopped)
3/4 cup feta cheese (crumbled)

Instructions

Step 1: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, and Dijon mustard until emulsified. Add minced garlic, oregano, red pepper flakes, salt, and black pepper, stirring well to combine. Set aside and let the dressing rest to allow the flavors to meld.
Step 2: Prepare the vegetables by dicing cucumber and bell pepper, halving cherry tomatoes and kalamata olives, thinly slicing red onion, and chopping parsley and basil separately.
Step 3: In a large bowl, combine the rinsed cannellini beans, kidney beans, and chickpeas. Add the diced cucumber, halved cherry tomatoes, diced bell pepper, sliced red onion, halved olives, and chopped parsley. Toss gently to mix evenly.
Step 4: Pour the dressing over the bean and vegetable mixture and toss thoroughly to coat everything evenly. Just before serving, fold in the fresh basil and crumbled feta cheese to preserve their delicate flavors.
Step 5: Taste and adjust seasonings as needed. Serve chilled or at room temperature.

Tips & Variations

For added crunch, sprinkle toasted pine nuts or sunflower seeds on top before serving.
Swap out the feta for goat cheese or omit for a vegan version.
If fresh herbs aren’t available, use 1 teaspoon dried oregano and 1 teaspoon dried basil instead.
Let the salad marinate for at least 30 minutes in the fridge to deepen the flavors.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, add the fresh basil and feta cheese just before serving if storing leftovers. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

A close-up view of a white bowl filled with a colorful bean salad on a white marbled surface. The salad has several layers and textures: shiny dark red kidney beans, light beige chickpeas scattered evenly, and small halved cherry tomatoes in bright red and yellow. There are pieces of diced cucumber with green skin and pale inside, finely chopped red onions adding a purple touch, and small crumbles of white feta cheese spread throughout. Fresh green herbs, likely parsley, are sprinkled on top, adding a fresh contrast. The salad looks fresh and mixed, with some glistening dressing visible on ingredients. Nearby is a small glass container of golden olive oil and some green parsley at the edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans for this salad?

Yes, canned beans work perfectly. Just be sure to rinse and drain them well to remove excess salt and liquid.

How long can the dressing be stored?

The dressing can be prepared in advance and stored in the refrigerator for up to 5 days. Give it a good whisk before using, as the ingredients may separate over time.