There’s something about a Mediterranean salad that instantly brings sunshine to my kitchen, no matter the season. The combination of crisp vegetables, tender beans, and a bright lemony dressing always reminds me of warm afternoons by the sea. This Mediterranean Three-Bean Salad is one of those dishes I turn to again and again when I need something colorful, nourishing, and quick.

It’s full of protein, fiber, and heart-healthy olive oil, which makes it a perfect fit for the Mediterranean diet recipes I love sharing. Whether I’m meal-prepping for the week or setting the table for a casual dinner with friends, this salad never fails to impress. The creamy chickpeas, buttery cannellini beans, and crisp green beans are tossed with juicy tomatoes, cool cucumbers, and briny olives for a burst of flavor in every bite.

Why You’ll Love This Recipe

I love how this salad strikes the perfect balance between wholesome and delicious. It’s one of those bean salad recipes healthy enough for lunch but satisfying enough to serve with dinner. Here’s why I think you’ll love it too:

• It comes together in just 20 minutes using simple ingredients.
• It tastes even better the next day after the flavors blend.
• It’s perfect for picnics, potlucks, and meal prep because it holds up beautifully.
• It pairs well with grilled meats, seafood, or other healthy salads.

Because it’s rich in plant-based protein and fresh flavors, it fits naturally into a chick peas salad healthy meal plan and is a great addition to your collection of easy Mediterranean recipes. If you enjoy refreshing dishes like my Rice Salad with Tomatoes, Cucumbers, and Feta, you’ll adore this bright and hearty version.

Related Recipes

The 7 Best Prosciutto Recipes to Savor All Year Round

Boursin Prosciutto Arugula Crostini

Prosciutto Wrapped Boursin Cheese Recipe

Ingredients

Here’s what I use for my Mediterranean Three-Bean Salad.

Main Ingredients

• Chickpeas: Creamy and filling. I usually grab canned ones for convenience.
• Cannellini beans: Mild and buttery, adding softness to the mix.
• Green beans: Blanched until just tender for a crisp bite.
• Cherry tomatoes: Juicy and sweet, adding color and freshness.
• Cucumber: Cool and crunchy for balance.
• Red onion: A little sharpness for flavor contrast.
• Kalamata olives: Briny and rich, a true Mediterranean touch.
• Feta cheese: Crumbled over the top for a salty, creamy finish.

For the Dressing

• Extra virgin olive oil: The soul of any Mediterranean salad.
• Fresh lemon juice: Bright and zesty.
• Red wine vinegar: Adds tangy depth.
• Garlic: Finely minced for aroma and flavor.
• Dijon mustard: Helps the dressing emulsify and adds gentle tang.
• Dried oregano and parsley: Classic Mediterranean herbs for earthy flavor.
• Salt and black pepper: Adjust to taste.

Optional Add-ins

• Roasted red peppers for sweetness.
• Artichoke hearts for a briny note.
• Cooked quinoa or small pasta for a heartier twist if you love pasta salad recipes.
• Sliced avocado added just before serving for extra creaminess.

How to Make It

Making this Mediterranean bean salad is simple, but the secret is in keeping everything crisp and fresh.

Step 1: Prepare the beans
Rinse and drain the chickpeas and cannellini beans. Pat them dry with a clean towel so the dressing coats them well.

Step 2: Blanch the green beans
Bring a pot of salted water to a boil. Add the green beans and cook for 2 to 3 minutes until bright green and tender-crisp. Immediately plunge them into ice water to stop cooking, then drain and pat dry.

Step 3: Chop the vegetables
Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. I like to soak the onion slices in cold water for a few minutes to mellow their sharpness.

Step 4: Make the dressing
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, parsley, salt, and pepper. The scent of lemon and herbs fills my kitchen at this point and makes me excited to dig in.

Step 5: Combine everything
In a large bowl, mix the chickpeas, cannellini beans, green beans, tomatoes, cucumber, onion, and olives. Pour the dressing over and toss gently until everything is coated and glossy.

Step 6: Add the feta
Crumble feta over the top and toss lightly again. I usually save a little extra for garnish.

Step 7: Chill and serve
Cover and refrigerate for at least 30 minutes before serving. This gives the flavors time to mingle beautifully. Serve cold or at room temperature.

When I make this for a crowd, I love pairing it with something cozy like my Five-Ingredient Cheesy Corn Bake or Classic Baked Mac and Cheese. It balances heavier dishes perfectly.

Variations and Customization Ideas

This salad is one of my best salad recipes because it adapts easily to whatever’s in my pantry or fridge.

• Add grains like farro, quinoa, or orzo to turn it into a satisfying Mediterranean pasta salad.
• Skip the feta or use a dairy-free version to make it vegan.
• Stir in grilled chicken, shrimp, or tuna for extra protein.
• Use kidney beans or black beans for a colorful twist.
• Mix in fresh herbs like basil, mint, or dill for extra fragrance.
• Add a pinch of red pepper flakes for gentle heat.

If you enjoy creamy dishes like my Creamy Tomato and Feta Pasta Salad, try stirring in a spoonful of Greek yogurt into the dressing for a lighter, creamy texture that still fits within mediterranean recipes guidelines.

Final Thoughts and Call to Action

This Mediterranean Three-Bean Salad is everything I love about Mediterranean cooking in one bowl. It’s bright, nourishing, and satisfying without being heavy. Perfect for lunch, meal prep, or as a colorful side at dinner, it’s the kind of salad that makes healthy eating effortless and joyful.

I hope you’ll try this soon and make it your own. When you do, I’d love to hear how you customized it or served it. Sharing recipes like this reminds me why I love creating mediterranean diet recipes that are as delicious as they are wholesome.

Recipe

Mediterranean Three-Bean Salad

---

• Author: danyrecipes
• Total Time: 20 minutes
• Yield: 4 to 6 servings
• Diet: Vegetarian

Print Recipe

Description

A refreshing Mediterranean Three-Bean Salad with chickpeas, cannellini beans, and green beans tossed in a lemon-garlic dressing with olives, feta, and crisp vegetables.

---

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

1 cup green beans, trimmed and blanched

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/4 cup red onion, thinly sliced

1/3 cup Kalamata olives, sliced

1/2 cup crumbled feta cheese

1/4 cup extra virgin olive oil

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

1 tsp Dijon mustard

1 garlic clove, minced

1 tsp dried oregano

1 tsp dried parsley

Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse and drain beans, then pat dry.
2. Blanch green beans for 2 to 3 minutes and cool in ice water.
3. Combine beans, vegetables, and olives in a large bowl.
4. Whisk olive oil, lemon juice, vinegar, mustard, garlic, herbs, salt, and pepper in a small bowl.
5. Pour dressing over salad and toss gently.
6. Add feta, toss again, and chill for 30 minutes before serving.

Notes

Use fresh herbs for brighter flavor.

Make ahead and refrigerate up to 3 days.

Add grilled chicken or tuna for extra protein.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: No-cook with blanching
• Cuisine: Mediterranean

If You Enjoy With This ….

The 7 Best Prosciutto Recipes to Savor All Year Round

There’s something magical about the salty, delicate flavor of prosciutto.

Boursin Prosciutto Arugula Crostini

A Bite of Italy in My Kitchen Whenever I’m planning

Prosciutto Wrapped Boursin Cheese Recipe

A Little Story from My Kitchen Whenever I host friends