Go Back

Vibrant Mediterranean Mixed Bean Salad

A fresh, colorful, and protein-packed salad featuring cannellini and kidney beans, sweet yellow tomatoes, and a tangy olive oil vinaigrette.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 can (15oz) cannellini beans rinsed and drained
  • 1 can (15oz) dark red kidney beans rinsed and drained
  • 1.5 cups yellow cherry tomatoes halved
  • 0.5 medium red onion thinly sliced
  • 0.5 cup fresh cilantro or parsley chopped
  • 0.33 cup roasted red bell peppers diced (optional)
Vinaigrette
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt to taste
  • 0.25 tsp black pepper
  • 1 pinch red pepper flakes optional

Equipment

  • Large mixing bowl
  • Small bowl or jar (for dressing)
  • Fine-mesh sieve
  • Cutting board and knife

Method
 

  1. Rinse the cannellini and kidney beans under cold water until clear. Drain thoroughly and add to a large bowl.
  2. Add the halved cherry tomatoes, thinly sliced red onion, chopped cilantro, and diced roasted red peppers to the beans.
  3. In a small jar, combine olive oil, red wine vinegar, garlic, oregano, salt, pepper, and red pepper flakes. Shake or whisk until emulsified.
  4. Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
  5. Let the salad rest for 15-20 minutes at room temperature to allow flavors to meld, or refrigerate until ready to serve.

Notes

This salad tastes even better the next day! Store in an airtight container in the refrigerator for up to 4 days.