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 parsley, freshly 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 refreshing and hearty dish perfect for warm days or as a vibrant side. Packed with a variety of beans, fresh vegetables, and a tangy homemade dressing, it’s both nutritious and flavorful.

A close-up of a colorful bean salad in a textured black bowl on a wooden surface with a light beige cloth nearby, the salad shows layer one with mixed beans including dark red kidney and light brown beans, layer two with chunks of yellow and red bell peppers, diced green cucumber, and chopped red onions, topped with crumbled white feta cheese and fresh green chopped herbs scattered evenly, the background includes blurred bottles and cherry tomatoes, 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 fresh parsley, chopped
1/2 cup red onion, thinly sliced
2 tbsp fresh basil, chopped
3/4 cup feta cheese, crumbled

Instructions

Step 1: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, and Dijon mustard until the mixture is emulsified. Stir in the minced garlic, oregano, red pepper flakes, salt, and black pepper. Set the dressing aside to allow the flavors to meld while you prepare the vegetables.
Step 2: Prepare the vegetables by dicing the cucumber and bell pepper, halving the cherry tomatoes, thinly slicing the red onion, and pitting and halving the kalamata olives. Roughly chop the parsley and basil, keeping them separate to preserve the basil’s delicate texture.
Step 3: In a large bowl, combine the rinsed cannellini beans, kidney beans, and chickpeas. Add the prepared cucumber, cherry tomatoes, bell pepper, red onion, olives, and parsley. Gently toss everything together to mix evenly.
Step 4: Pour the vinaigrette over the bean and vegetable mixture and toss thoroughly to coat all ingredients. Just before serving, fold in the fresh basil and crumbled feta cheese to retain their flavor and freshness. Taste and adjust seasoning if necessary.

Tips & Variations

For a spicier kick, increase the red pepper flakes or add a dash of cayenne pepper to the dressing.
Try swapping feta for goat cheese or omit cheese altogether for a vegan version.
Use fresh herbs like mint or cilantro in place of basil for a different flavor profile.
Let the salad sit for 30 minutes before serving to allow the flavors to meld together nicely.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the fresh basil and feta separate until ready to serve if you prefer to maintain their texture. When reheating, serve cold or at room temperature—this salad is best enjoyed chilled or fresh.

How to Serve

A bowl filled with a colorful three-layer salad sits on a white marbled surface. The bottom layer features dark red kidney beans providing a rich, deep color and smooth texture. The middle layer is a mix of light beige chickpeas, bright yellow bell peppers, and sliced green cucumbers, which add freshness and crunch. The top layer is dotted with halved red cherry tomatoes, chopped red onions, crumbled white feta cheese, and fresh green parsley leaves, all evenly spread for a vibrant look. There is a small glass container with olive oil placed near the bowl. 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 as long as you rinse and drain them thoroughly to remove excess sodium and liquid.

How long does the salad keep its freshness?

This salad stays fresh for about 3 days in the refrigerator. For best results, add the basil and feta just before serving to keep their flavors vibrant.