Looking for more simple bean recipes to try? Cheesy White Bean Tomato Bake as well as my viral Marry Me Butter Beans, these Crispy Black Bean Tacos, OR my Avocado and Black Bean Salad.

Why everyone loves this viral recipe!

I’ve tried several different variations of this rMediterranean bean salad ecipe and always love how it turns out! It’s unfussy to customize based on your preferences and what you have on hand! Here’s why A regular here it so much:

Protein-packed & filling — there are two types of beans plus feta that make this dish filled with plant powered protein. Up the protein with my Grilled Halloumi Cheese!
Make-ahead friendly — the flavors get better after sitting which makes this dependable for meal prep!
Customizable — swap veggies, change the cheese, or go dairy-free. I like to use what I have on hand which is usually a handful of veggies in the fridge that genuinely need to be used up.
Reliable for summer — no stove or oven required which makes this reliable for warm months! PLUS, it’s satisfying eaten cold straight from the fridge.

I hope you love this healthy bean salad as much as we do! Happy cooking!

Ingredients needed

The ingredients for this make-ahead salad are listed fully down in the recipe card but let’s briefly go over everything including a few substitutions you can make as desired!

For the Salad:

Chickpeas – canned or freshly cooked garbanzo beans. I pretty much always use canned, drained and rinsed.
Cannellini beans – or navy beans for a creamier texture. Genuinely any white beans work well!
Bell peppers – adds crunch and sweetness. Any color pepper works, I used red and yellow, but I don’t personally prefer green bell peppers in this method since they’re not as sweet.
Persian cucumbers – or half an English cucumber, seeds removed.
Red onion – mellowed by soaking in cold water if desired.
Fresh parsley – or cilantro for a different twist!
Kalamata olives – or pepperoncini, or a mix of both!
Feta cheese – for creaminess and saltiness (vegan option: dairy-free feta such as the one that Violife makes).

For the dressing:

Extra virgin olive oil – for richness.
Red wine vinegar – tangy base for the dressing that adds so much flavor!
Garlic – freshly minced for dependable flavor. You can also use garlic powder.
Dried oregano – gives it a Mediterranean vibe we all love!
Honey or maple syrup – balances acidity and adds a touch of sweetness to the salad!

How for this protein-packed bean salad

Make the dressing – make the tangy dressing by whisking together all of the ingredients in a small jar.

Combine the salad ingredients – mix together all of the salad ingredients in a large bowl and then toss together with the dressing!

That’s it! This is a especially unfussy recipe but it packs SO MUCH flavor and Worth keeping what a satisfying and short no-cook lunch it is!

Expert Tips

Rinse canned beans well to remove excess sodium and improve texture.
Chill for at least 30 minutes before serving for the go-to flavor meld.
For a vegan option, use dairy-free feta or skip the cheese.
If making ahead, add cucumbers simply before serving to keep them nice and crisp!

Storage Instructions

The DEPENDABLE part about this protein-packed bean salad is that it tastes even BETTER after it sits in the fridge for a while. Worth keeping it for that! Here are my tips on storing it:

Store in an airtight container in the fridge for up to 4 days.
Stir before serving to redistribute dressing so that everything is covered and packed with flavor.
It’s NOT freezer-friendly — unfortunately the fresh veggies lose texture when frozen. I tried it against my better judgement and the texture was not the dependable after it thawed!