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Mediterranean Bean Salad

This vibrant Mediterranean Bean Salad features tender, rinsed beans combined with crunchy fresh vegetables, all tossed in a bright lemon and olive oil dressing. The dish boasts a pleasing contrast of creamy beans, crisp produce, and tangy flavors, making it a refreshing and satisfying side or light main. Its simple assembly and fresh ingredients highlight the natural textures and flavors characteristic of Mediterranean cuisine.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can canned white beans rinsed and drained
  • 1 cup chopped cucumber seeded and diced
  • 1 cup chopped tomatoes ripe and small diced
  • 1/4 cup red onion finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup crumbled feta cheese optional
  • 2 tablespoons chopped fresh parsley or basil for freshness

Equipment

  • Colander
  • Large mixing bowl
  • Small jar or bowl
  • Sharp Knife
  • Measuring spoons and cups

Method
 

  1. Drain and rinse the canned beans thoroughly in a colander until they feel fresh and no longer have a metallic taste. Pat them dry gently.
  2. Chop the cucumber into small, even pieces, and dice the ripe tomatoes. Finely chop the red onion. Place all these vegetables into a large mixing bowl.
  3. In a small jar, combine the olive oil, fresh lemon juice, minced garlic, salt, and black pepper. Shake vigorously until the dressing is emulsified and fragrant.
  4. Pour the dressing over the chopped vegetables and beans in the large bowl. Toss gently to coat all the ingredients evenly, letting the bright lemon and garlic aroma infuse the mixture.
  5. Add crumbled feta cheese and chopped herbs to the salad. Gently fold everything together, ensuring the cheese and herbs are evenly distributed.
  6. Taste the salad and adjust the seasoning if needed—add a splash more lemon juice or a pinch of salt for brightness.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the beans to soak up the dressing, resulting in a vibrant, flavorful salad.
  8. Gently toss the salad once more before serving, then transfer to a serving dish and garnish with extra herbs if desired.

Notes

For extra crunch, sprinkle toasted pine nuts or chopped olives. This salad keeps well in the fridge for up to 3 days—great for make-ahead meals or picnics.