Mediterranean Bean Salad


Yields: 8 Servings


For the Salad

  • 15 ounce can of cannellini beans drained and well rinsed
  • 15 ounce can of garbanzo beans chickpeas drained and well rinsed
  • 1 cup cherry tomato halves
  • 2 small Persian cucumbers halved lengthwise and thinly sliced (do not peel)
  • ¼ red onion thinly sliced
  • ½ cup peppadew peppers rough chopped
  • ½ cup black olives halved
  • ½ cup pimento stuffed green olives halved
  • 1 cup assorted colorful bell peppers diced
  • ½ cup crumbled feta cheese
  • ½ cup chopped marinated artichokes
  • about 10 basil leaves shredded

For the Dressing

  • 2 tbsp extra virgin olive oil
  • ¼ tbsp red wine vinegar or more to taste
  • 1 tsp dried Italian herbs I used thyme, oregano, and rosemary
  • 2 garlic cloves minced
  • salt and fresh cracked black pepper to taste


  1. Whisk the dressing ingredients together and taste to adjust any of them. Add more vinegar if you want a tangier flavor. Set aside.
  2. Put the beans in a large salad bowl. Add the rest of the ingredients and toss with a generous amount of the dressing.
  3. The salad will keep, well covered, for several days in the refrigerator.