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Mediterranean Bean Salad

A healthy, delicious twist on a classic!
Prep Time15 mins
Cook Time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: American, Mediterranean
Keyword: Gluten-Free, Plant-Strong
Servings: 8 servings
Author: Mrs. Dornberg


  • 1/3 Cup Extra-Virgin olive oil
  • 1/4 Cup Red Wine Vinegar
  • 3 Tablespoons Maple Syrup or to taste
  • 2 Teaspoons Dijon mustard
  • 1 Teaspoon Minced garlic worked into a paste
  • 2 Teaspoons Dried Oregano
  • Salt and freshly ground pepper
  • 4 Cups Fresh green beans trimmed and cut in 1-inch pices
  • 1 Can (15 oz.) Kidney beans drained and rinsed
  • 1 Can (15-oz.) Chickpeas drained and rinsed
  • 1 Red or Yellow bell pepper chopped
  • 1/2 Cup Chopped red onion or shallot
  • 1 Medium Cucumber seeded and chopped
  • 1 Cup Cherry or grape tomatoes halved or quartered
  • 1/2 Cup Kalamata olives pitted and halved, optional
  • 1/2 Cup Fresh basil cut in chiffonade
  • 1/2 Cup Fresh Italian parsley chopped
  • 1/2 Cup Crumbled Feta Cheese Optional


  • Combine oil, vinegar, maple syrup, Dijon, garlic, oregano, about ½ teaspoon salt, and a few grinds of pepper in jar with tight fitting lid: Shake until well combined; set aside.
  • Bring a large pot of salted water to a boil. Meanwhile, fill a medium bowl with ice water and set aside. Once water is boiling, add cut green beans and boil until just tender, about 2-3 minutes. Drain green beans and immediately transfer to ice bath. Let sit for 2 minutes, then drain. Transfer to a large bowl. (Can be prepared several days in advance and refrigerated until ready to use. You can also substitute frozen green beans, cooking according to package directions and then cooling immediately in ice water.)
  • Add kidney beans, chickpeas, bell pepper, onion, cucumber, tomatoes, olives, basil, and parsley to the bowl with the green beans. Add dressing and toss well to combine. Serve topped with feta cheese, if desired.