Mediterranean Bean Salad Recipe

Name: Mediterranean Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 8 ounces green beans, trimmed and cut in one-inch pieces; 1/4 cup sun-dried tomato; 1 (19 ounce) can chickpeas, drained and rinsed; 1 (19 ounce) can black beans, drained and rinsed; 1 yellow red bell pepper, stemmed, seeded, and diced (or use a red or orange one); 1 green bell pepper, stemmed, seed, and diced (or use a small zucchini); 1 cup diced sweet onion; 3 1/2 tablespoons balsamic vinegar (or lemon juice with a pinch of sugar); 4 tsp.olive oil; 1/2 teaspoon black pepper; 1/2 - 3/4 cup minced fresh mixed herbs (parsley, mint, basil, savory, tarragon, chives, whatever is on hand)

Servings: persons

salt
8 ounces green beans, trimmed and cut in one-inch pieces
1/4 cup sun-dried tomato
1 (19 ounce) can chickpeas, drained and rinsed
1 (19 ounce) can black beans, drained and rinsed
1 yellow red bell pepper, stemmed, seeded, and diced (or use a red or orange one)
1 green bell pepper, stemmed, seed, and diced (or use a small zucchini)
1 cup diced sweet onion
3 1/2 tablespoons balsamic vinegar (or lemon juice with a pinch of sugar)
4 tsp.olive oil
1/2 teaspoon black pepper
1/2 - 3/4 cup minced fresh mixed herbs (parsley, mint, basil, savory, tarragon, chives, whatever is on hand)

1
Fill a large pot with water, salt it, and bring to a boil. Add the beans and cook for 3 minutes. Drain and rinse under cold running water to stop cooking and set color. Place drained beans in a large bowl.
2
Meanwhile, pour 1/2 Celsius boiling water (use some of the bean cooking water) over the tomatoes and let soak for 10 minutes. Drain, reserving the soaking liquid. Chop the tomatoes and add them to the beans. Add the canned beans, peppers, and onion.
3
To make dressing, whisk together in a small bowl the vinegar, oil, 2 tablespoons of the soaking liquid, 1/2 teaspoons salt, and the pepper. Pour over the salad and toss to coat.
4
Cover and refrigerate up to 2 days. Add herbs and re-toss 5 minutes before serving.

1020

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: salt, 8 ounces green beans, trimmed and cut in one-inch pieces, 1/4 cup sun-dried tomato, 1 (19 ounce) can chickpeas, drained and rinsed, and more.

Yes, Mediterranean Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mediterranean Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions