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–+ servings
Mediterranean bean salad in a white bowl with a fork

Mediterranean Bean Salad

Isabel Laessig
Serve this Mediterranean bean salad recipe with grilled chicken, fish, or shrimp, or enjoy it as a quick go-to lunch. Ready in just 20 minutes, this is an easy summer salad I guarantee you will love!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 people
Calories 160 kcal

Equipment

  • 1 Pot
  • 1 Salad bowl

Ingredients
  

  • ½ cup pinto beans
  • 2 cups green beans
  • 2 cup cherry tomatoes
  • mint as you'd like
  • 1 bunch parsley
  • basil as you'd like
  • lemon juice from ½ lemon - approximately 1 to 1.5 Tablespoons lemon juice (adjust to your taste)
  • 3 tablespoons olive oil
  • salt to taste
  • pepper to taste

Instructions
 

  • Begin by boiling a pot of water. Once boiling, add in 2 cups green beans and wait for at least 4 minutes or until they soften.
    2 cups green beans
    green beans in a glass bowl
  • If using canned beans, drain the water and add them to a salad bowl.
    2 cups green beans
    Beans added to glass bowl
  • Prepare the vinaigrette by mixing lemon juice from ½ a lemon, 3 tablespoons olive oil, and salt and pepper to taste. Using a sharp knife, start chopping the bunch of parsley, including the section of the stems that are attached to the leaves. Discard the bottom, leafless section of the stems. Cut cherry tomatoes into wedges.
    lemon juice, 3 tablespoons olive oil, salt, pepper, 2 cup cherry tomatoes
    halved tomatoes on a cutting board
  • Take a bowl and mix ½ cup pinto beans, parsley and the vinaigrette; toss until well combined.
    ½ cup pinto beans, 1 bunch parsley
    pouring vinaigrette over bean salad in a bowl
  • Then add the green beans, 2 cups fresh cherry tomatoes sliced into wedges, basil, and mint leaves and mix until all the ingredients are combined. Refrigerate for 15 minutes or eat straight away. Enjoy!
    2 cups green beans, 2 cup cherry tomatoes, basil, mint
    Two white bowls of mediterranean bean salad

Notes

  • If you like green beans to be crunchier, once you remove them from the boiling water, immediately add them into a bowl with ice water for at least 10 minutes.
  • Be sure to give your bean salad a quick toss if it's been sitting out before serving, the dressing tends to settle at the bottom of the dish.
  • Be gentle when mixing the salad together, I recommend using a silicone spatula to fold the salad together so there are no squished vegetables and beans.
  • If using canned beans, I recommend rinsing your beans extra well. This will help lower their salt content by about 40% and eliminate any unpleasant canned taste.
  • Add additional veggies to this dish like carrots, celery, artichokes, zucchini, or radish.
  • Swap the pinto beans for red kidney beans, black beans, or chickpeas.

Nutrition

Calories: 160kcalCarbohydrates: 14gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 20mgPotassium: 459mgFiber: 4gSugar: 4gVitamin A: 1987IUVitamin C: 45mgCalcium: 14mgIron: 2mg
Keyword bean salad, bean salad recipe, mediterranean bean salad
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