This Mediterranean Bean Salad is one of the best summer salad recipes! It’s packed with protein and fiber, fresh veggies and it’s tossed in a flavorful Greek dressing. It comes together in about 20 minutes and it’s great for meal prep!

Mediterranean bean salad on a plate.

Memorial Day has come and gone, which means it’s the unofficial start of summer. I for one am ready for the warm summer sun, cookouts, and all the summer salad recipes that I can get!

As always, I love incorporating as much seasonal produce as possible into my salads, and this Mediterranean Bean Salad includes some of my very favorite.

This recipe is reminiscent of my Horiatiki, or Greek village salad, but it also includes green beans, chickpeas and kidney beans for added protein and fiber.

The beans make this salad so satisfying that it’s a meal in its own rite, and it’s packed with some of summer’s finest produce.

It’s bursting with all of the bright, zesty flavors of the Mediterranean, and is guaranteed to add some excitement to your summer meals. 🙂

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Easy mediterranean bean salad in a serving bowl.

Why you’ll love this recipe

  • This Mediterranean bean salad with feta is packed with zesty, fresh flavors, protein and fiber, and it’s tossed in a flavorful Greek salad dressing.
  • The salad can be assembled up to a few hours in advance, so it’s great for entertaining.
  • It’s extremely versatile as it makes a great side dish, vegetarian main dish or meal prep lunch.
  • Make it your own by customizing it with your favorite beans, veggies, herbs or even pantry staples.

Recipe ingredients

Mediterranean bean salad recipe ingredients.
  • Beans. This Mediterranean bean salad is complete with garbanzo beans, green beans and kidney beans, which is reminiscent of classic three bean salad. The glory of this recipe is that you can use any variety of beans, or make it extra simple by using one type such as garbanzo beans or cannelini beans.
  • Veggies. Customize this salad with your favorite veggies as anything that you have on hand will work perfectly. Pantry items such as sun dried tomatoes, roasted red peppers and artichoke hearts would be great additions, and my oven roasted cherry tomatoes would really pump up the flavor as well!
  • Feta cheese. Omit the feta cheese to make this recipe dairy-free.
  • Olives. Not a fan of kalamata olives? Use your favorite! You can also substitute the olives with 1/4 cup rinsed capers for a nice briny flavor.
  • Herbs. Fresh oregano adds wonderful flavor here. You can substitute with your favorite fresh herbs such as dill or mint, or use 1 teaspoon dried herbs.
  • Dressing. Swap the Greek salad dressing with my homemade Italian dressing, red wine vinaigrette or your favorite store bought brand.

How to make Greek Bean Salad

It really doesn’t get much easier than this Greek bean salad. It comes together in about 20 minutes, and some of the prep can be done ahead of time.

Pro tip: Cook the green beans in advance and prep the Greek salad dressing ahead to make salad prep go even more quickly.

See the recipe card below for full instructions.

How to make Mediterranean bean salad.
  1. Prepare the Greek salad dressing, or use your favorite store bought brand.
  2. Fill a large pot with water and bring to a boil over high heat. Add the green beans and boil for 3 minutes until they reach your desired level of doneness.
  3. Place the green beans, kidney beans, chickpeas, veggies, olives, feta cheese and oregano in a large bowl.
  4. Toss gently with enough dressing to coat.

Recipe FAQs

How long does this Greek bean salad last?

It will keep for up to 2-3 days stored in the refrigerator in an air tight container.

Can I add protein to make this salad even more filling?

Add grilled chicken or shrimp for added protein, or tofu, quinoa and lentils are great plant-based options.

Can I make substitutions for the beans?

Use your favorite varieties of beans for this recipe such as cannelini beans, kidney, chickpeas, pinto beans, or simply use one type. Whatever you have on hand will work great!

Serving suggestions

There are a number of ways to serve this versatile Greek bean salad with feta as outlined below.

Recipe notes

  • Pro tip:  Cook the green beans in advance and prep the Greek salad dressing ahead to make salad prep go even more quickly.
  • Customize this salad with a combination of your favorite beans, veggies and herbs!
  • This Mediterrean bean salad recipe may be prepped a few hours ahead as the flavors will develop even further as it stands.
  • Store leftovers in an air tight container for 2-3 days.
Mediterranean bean salad with feta on plates.

More salad recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Mediterranean bean salad on a plate.

Mediterranean Bean Salad

Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Additional Time: 0 minutes
Total Time: 25 minutes
Mediterranean Bean Salad is an easy summer salad that's packed with protein, fiber, fresh veggies and plenty of flavor! It comes together in about 20 minutes and makes a great side dish or meal prep lunch!
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Ingredients

  • 8 ounces fresh green beans trimmed and cut into 1-2″ pieces
  • 15 ounces chickpeas rinsed and drained
  • 15 ounces kidney beans rinsed and drained
  • 16 ounces cherry tomatoes halved
  • 1/2 english cucumber coarsely chopped (about 1 cup)
  • 1 bell pepper cored and chopped (I used half red and half yellow for color)
  • 1/2 cup halved kalamata olives
  • 1/2 cup chopped red onion
  • 4 ounces crumbled feta cheese
  • 2 tablespoons freshly chopped oregano sub with parsley, mint or dill
  • Greek Salad Dressing

Instructions 

  • Prepare the green beans. Fill a medium sauce pan with water and bring to a boil over high heat. Add the green beans and cook for 3 minutes or until cooked to the desired level of doneness. Place the green beans in a colander and rinse with cold water. Drain well.
    8 ounces fresh green beans
  • Place the green beans, chickpeas, kidney beans, veggies, olives, feta and oregano in a large bowl.
    15 ounces chickpeas, 15 ounces kidney beans, 16 ounces cherry tomatoes, 1/2 english cucumber, 1 bell pepper, 1/2 cup halved kalamata olives, 1/2 cup chopped red onion, 4 ounces crumbled feta cheese, 2 tablespoons freshly chopped oregano
  • Prepare the Greek dressing (or use your favorite store bought brand) and add enough dressing to coat. Toss gently and serve. Enjoy!
    Greek Salad Dressing

Video

Notes

  • Pro tip:  Cook the green beans in advance and prep the Greek salad dressing ahead to make salad prep go even more quickly.
  • Customize this salad with a combination of your favorite beans, veggies and herbs!
  • This Mediterrean bean salad recipe may be prepped a few hours ahead as the flavors will develop even further as it stands.
  • Store leftovers in an air tight container for 2-3 days.

Nutrition

Calories: 237kcal, Carbohydrates: 35g, Protein: 13g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 13mg, Sodium: 308mg, Potassium: 654mg, Fiber: 11g, Sugar: 7g, Vitamin A: 1087IU, Vitamin C: 38mg, Calcium: 158mg, Iron: 5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Salads
Cuisine: Greek, Mediterranean
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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