Simple, flavorful ingredients combine to make this Mediterranean Bean Salad a wonderful light dinner on its own or fresh side dish served alongside your favorite protein.
Easy Bean Salad
A few months ago, my husband and I decided to eat more plant-based meals. I’ve been loving how I feel — so much more energy!
However, it can be tricky finding delicious and filling meals that don’t include meat. But this bean salad is surprisingly satisfying! The beans provide both protein and fiber, so you feel full. The veggies and herbs make it a cool and refreshing meal that’s perfect for summer. I always feel energized when I eat good nutritious food! Who wants a heavy meal when it’s 100 degrees here in Texas??
If you’re looking for an easy and simple side dish, or a light meal, you can’t go wrong with this bean salad! It’s so flavorful and packed full of veggies. Using a few simple ingredients, and fresh veggies, you can whip up an amazing side dish in no time.
You can have everything ready and on the table in just 20-30 minutes.
Plant-based, protein packed, fiber-rich, and gluten free…doesn’t get any better than that!!
- 1 1/2 cups Pinto beans
- 1 cup Green beans
- 2 cups Cherry tomatoes
- 1 Tablespoon Fresh Parsley
- Fresh Mint & Basil Leaves
- Juice of half a lemon
- 3 tablespoons Olive oil
- Salt and Black pepper, to taste
Before you get started, you’ll want to prep your veggies and herbs by washing and patting them dry. If your green beans still the stems on them, you’ll want to trim those.
To cook the green beans, bring a pot of water to boil and add them to the boiling water for about 4 minutes, just enough to soften. Then move the green beans to a large bowl of ice cold water. Blanching the green beans stops the cooking process immediately, so they stay crisp.
To Make the Dressing:
Whisk together the lemon juice, olive oil, salt and pepper in a small bowl.
To Make the Salad:
- Drain the beans and add them to a large salad bowl. Add the chopped parsley and the vinaigrette and toss to mix.
- Cut the cherry tomatoes in half and add to the bowl.
- Add the green beans (you can cut them in half if you prefer), mint leaves, and basil. The herbs can be whole leaves, or you can chop them if desired.
- Stir to combine all the ingredients.
- If you have time, refrigerate the salad for 15 minutes to give the dressing a chance to flavor all of the veggies and beans.
- This salad is a great make-ahead recipe, so you can make it the day before you plan to enjoy it. It will only get more flavorful in the fridge!
- Feel free to customize this recipe with your own favorite salad fixin’s. Feta cheese crumbles, Kalamata olives, chopped cucumbers, and fresh cilantro would all be tasty additions.
Frequently Asked Questions
How Long Does Bean Salad Last?
If you have leftovers, keep them in an airtight container in the refrigerator for 3-5 days. This is a great recipe to make-ahead or for meal prepping because it holds up so well in the fridge. In fact, the flavors actually mingle and develop overnight!
Does This Salad Work on the Mediterranean Diet?
The Mediterranean Diet is an eating plan inspired by the traditional foods of the Mediterranean region. Whole grains and legumes, fresh vegetables and fresh herbs, and olive oil are staples. Things that are avoided include red meat and processed foods.
While we didn’t create this recipe with the Mediterranean Diet in mind (I don’t actually have a strict diet plan that I follow), this salad would totally work within those parameters!
Can You Use a Different Type of Bean?
Sure! There are quite a few varieties of beans that would taste delicious with the Mediterranean flavors of this salad. Garbanzo beans (chickpeas), cannellini beans (white beans), or kidney beans would all work well.
Can You Use Dried Beans?
I used canned beans for this recipe because it is a BIG time-saver.
If you use dry beans, I suggest you use a pressure cooker. To cook dry beans, wash and clean the beans, add them into the pressure cooker, add water, and salt to taste. Cook them for at least 20 minutes (time will vary depending on bean variety).
More of Our Favorite Easy Salad Recipes
- Crispy Chicken Cobb Salad
- Bacon Brussel Sprout Salad
- Asparagus and Dill Chicken Salad
- Chimichurri Steak Salad
- Hearts of Palm and Artichoke Salad
Printable Copy of our Mediterranean Bean Salad Recipe
If you like this recipe, please rate it! We’d also love to hear your thoughts in the comments below.
Mediterranean Bean Salad
- Salad Bowl
- 1.5 cup Pinto beans
- 1 cup Green beans
- 2 cups Cherry tomatoes
- Mint as desired
- 2 ounces Parsley chopped
- Basil as desired
- Lemon Juice from half a lemon
- 3 Tablespoons Olive oil
- Salt and Black pepper to taste
- To cook green beans, add to a pot of boiling water and cook for 4 minutes. Transfer beans to a bowl of ice water to blanch. Drain and set aside.
- Drain canned pinto beans and add to a large salad bowl.
- Whisk together dressing ingredients and pour over pinto beans. Add chopped parsley and toss to mix.
- Cut cherry tomatoes in half and add to bowl. Add green beans, basil, and mint. Toss to combine.
- If you have time, chill for 15 minutes before serving. However, you can enjoy immediately if desired.
Be sure to pin our Mediterranean Bean Salad recipe on Pinterest:
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