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3-Bean Mediterranean Salad (Greek-Inspired)

Yield: serves 5-6

A fresh, vibrant Mediterranean bean salad made with chickpeas, buttery gigante-style beans, and tender white beans. Tossed in a lemony oregano dressing with herbs, feta, and crisp vegetables—simple, nourishing, and full of flavor.

Ingredients

For the Salad

15 oz canned chickpeas, drained and rinsed
15 oz canned butter beans, drained and rinsed
15 oz canned Great Northern beans, drained and rinsed
1/2 small red onion, finely chopped
4 scallions, thinly sliced
1 cup cherry tomatoes, halved
1/2 English cucumber, diced
1 bell pepper, finely chopped
1/2 cup Kalamata olives, pitted and halved
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh dill, finely chopped
4 oz feta cheese, crumbled
salt, to taste
freshly cracked black pepper, to taste

For the Dressing

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, grated
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Combine the dressing ingredients in a bowl and whisk until emulsified. Set aside.

Drain and rinse the beans well and let them sit in a strainer to remove excess water.

Add the chickpeas, butter beans, Great Northern beans, red onion, scallions, tomatoes, cucumber, bell pepper, parsley, and dill to a large bowl.

Season lightly with salt and pepper and toss.

Pour the dressing over the salad and toss until well combined.

Add the feta and olives and gently fold them in.

Taste and adjust seasoning—add more lemon juice or salt if needed.

Transfer to a serving platter and finish with a drizzle of olive oil and a sprinkle of oregano.

Kali Orexi!

Notes

This salad tastes even better after sitting for 30 minutes so the flavors can develop.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

If making ahead, add the feta just before serving.

Bean options: You can substitute any of the beans with cannellini beans, kidney beans, or gigante beans for a more traditional Greek feel. A mix of textures works best—one firm bean, one creamy, and one in between.

For a milder onion flavor, soak the chopped red onion in cold water for 10 minutes and drain before adding.

Make-Ahead & Freezer Tips

Prepare up to 2 days in advance without feta. Add feta and a fresh squeeze of lemon before serving.Not freezer-friendly.

Filoxenia Tip

Serve this as part of a mezze spread with grilled meats, warm pita, tzatziki, and extra feta on the side. It’s also perfect for summer gatherings—it holds beautifully at room temperature.

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3-Bean Mediterranean Salad (Greek-Inspired)

Watch the Video