Mediterranean Bean Salad with Lemon and Fresh Herbs

Mediterranean Bean Salad is one of the best summer salad recipes—bright, satisfying and easy to make. This version combines fresh summer vegetables with a mix of beans for protein and fiber, tangy feta, briny olives and a zesty Greek-style dressing. It comes together in about 20 minutes, is great for meal prep and works equally well as a side dish or a light vegetarian main.

Why you’ll love this recipe

• Full of fresh Mediterranean flavors: tomatoes, cucumber, peppers, olives and oregano paired with tangy feta.
• Protein- and fiber-packed thanks to a mix of beans—makes the salad filling enough to serve as a main course.
• Quick to assemble: most of the work is chopping and boiling the green beans; total prep is about 20 minutes.
• Versatile: easily customized with different beans, herbs or pantry additions to suit your tastes.

Recipe ingredients

• Beans: A mix of chickpeas (garbanzo beans), kidney beans and fresh green beans adds texture, protein and fiber. You can substitute other canned beans like cannellini or pinto if you prefer, or use a single variety for simplicity.
• Veggies: Cherry tomatoes, English cucumber, bell pepper and red onion bring color and crunch. Sun-dried tomatoes, roasted red peppers or artichoke hearts are tasty pantry options to swap in.
• Feta cheese: Crumbled feta adds creaminess and tang. Omit to make the salad dairy-free.
• Olives: Kalamata olives are traditional, but any brined olive or 1/4 cup rinsed capers will work.
• Herbs: Fresh oregano is ideal; parsley, mint or dill are good substitutes. If fresh herbs aren’t available, use about 1 teaspoon dried.
• Dressing: A simple Greek-style vinaigrette ties everything together—olive oil, red wine vinegar, lemon, garlic and oregano. Use your favorite store-bought Greek dressing if you prefer.

How to make Greek Bean Salad

This salad is straightforward and fast. Most of the hands-on time is trimming and chopping. The green beans only need a brief blanch to stay crisp-tender.

Pro tip: Cook the green beans and make the dressing ahead of time to speed final assembly.

1. Prepare the dressing or use a store-bought Greek salad dressing.
2. Bring a large pot of water to a boil. Add the trimmed green beans and cook for about 3 minutes, until crisp-tender. Drain and rinse under cold water to stop the cooking; drain well.
3. In a large bowl combine the green beans, rinsed chickpeas, rinsed kidney beans, halved cherry tomatoes, chopped cucumber, chopped bell pepper, halved kalamata olives, chopped red onion, crumbled feta and chopped fresh oregano.
4. Add enough dressing to coat the ingredients, toss gently and taste for seasoning. Let the salad rest at room temperature for a short while or refrigerate; flavors will meld as it stands.

Recipe FAQs

Serving suggestions

• Serve on its own as a light vegetarian main or pair with grilled chicken, fish or burgers for a heartier meal.
• Make it a grain bowl by adding cooked quinoa, farro or rice.
• Bring it to barbecues, potlucks or picnics—this salad travels well and can be served chilled or at room temperature.

Recipe notes

• Advance prep: Blanch the green beans and prepare the dressing ahead to save time when assembling.
• Feel free to customize with different beans, fresh herbs or pantry additions like roasted peppers or artichokes.
• Flavors improve if the salad sits for a little while, so consider making it a few hours before serving.
• Store leftovers in an airtight container for 2–3 days.

More salad recipes you’ll love

• Butter lettuce salad
• Broccoli salad with bacon
• Tomato, cucumber and avocado salad
• Greek orzo pasta salad
• Italian tricolore salad
• Salmon Niçoise salad
• Spring mix salad

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made!