Mediterranean Bean Salad (Print Version)

Vibrant marinated beans with feta and herbs in a tangy olive oil dressing.

# What You'll Need:

→ Beans

01 - 1 (15-ounce) can chickpeas, rinsed and drained
02 - 1 (15-ounce) can black beans, rinsed and drained

→ Dressing

03 - 1/4 cup olive oil
04 - 2 tablespoons red wine vinegar
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Vegetables & Cheese

08 - 1/2 red onion, thinly sliced
09 - 1 cup crumbled feta cheese
10 - 1/4 cup chopped fresh parsley

# How to Make It:

01 - In a large bowl, combine the rinsed and drained chickpeas and black beans.
02 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified.
03 - Pour the dressing over the beans and toss gently to coat evenly.
04 - Add the thinly sliced red onion, crumbled feta, and chopped parsley to the bean mixture.
05 - Gently toss everything until well combined and evenly distributed.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best results, chill for several hours or overnight.
07 - Serve cold or at room temperature.

# Additional Tips::

01 -
  • It actually tastes better on day two or three, making meal prep feel like a smart choice instead of a chore
  • The combination of creamy feta, crisp onions, and tangy vinegar hits every craving in one bite
02 -
  • Pat those beans completely dry after rinsing, or your salad will end up watery instead of vibrantly dressed
  • The onions will mellow out significantly after a few hours in the dressing, so do not be alarmed by that initial raw bite
03 -
  • Use a vegetable peeler to shave the red onion into paper thin slices instead of a knife
  • Crumbled goat cheese works beautifully if you want something tangy but less salty than feta
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