Three-Bean Mediterranean Salad

Servings: 4
Prep time: 20 minutes
Chill time: 15–30 minutes
Total: 35–50 minutes
Approx. calories: 280 kcal per serving

Ingredients

For the salad

1 can (15 oz/425 g) chickpeas, drained and rinsed
1 can (15 oz/425 g) kidney beans, drained and rinsed
1 can (15 oz/425 g) black beans, drained and rinsed
1 cup cherry tomatoes, halved
½ red bell pepper, diced
½ yellow bell pepper, diced
½ small red onion, thinly sliced
½ cup fresh parsley, finely chopped
2 tbsp fresh cilantro or mint, chopped
¼ cup olives, sliced, optional

Dressing

¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
½ tsp honey or maple syrup, optional
Pinch of chili flakes, optional

Method

Prepare the beans: Drain and rinse all three types of beans thoroughly. Pat them gently dry to prevent a watery salad.
Prepare vegetables: Add tomatoes, bell peppers, red onion, parsley, herbs and olives to a large bowl.
Make dressing: Whisk olive oil, lemon juice, vinegar, garlic, Dijon, oregano, salt, pepper and honey together until emulsified.
Combine: Add chickpeas, kidney beans and black beans to the vegetables. Pour over the dressing.
Toss gently: Mix until everything is evenly coated without crushing the beans.
Rest: Refrigerate for 15–30 minutes so the beans absorb the dressing and flavors develop.
Taste and adjust: Add more lemon for brightness, salt for seasoning, or olive oil if the salad seems dry.
Serve: Bring to room temperature for about 10 minutes before serving. Garnish with extra parsley and a drizzle of olive oil.

Nut Information

Naturally nut-free as written.

No peanuts or tree nuts are required.
For a nut-free diet, check packaged beans, mustard, olives and other prepared ingredients for cross-contact warnings.
For extra crunch, sunflower seeds or pumpkin seeds can be added if they fit your dietary needs.

Tips & Variations

More Mediterranean: Add feta, cucumber and Kalamata olives.
More spicy: Add jalapeño or chili flakes.
More protein: Add cooked quinoa or diced grilled chicken.
Vegan: The recipe is already vegan if using maple syrup instead of honey.
Meal prep: Store covered in the refrigerator for up to 3–4 days. Add delicate herbs just before serving for the freshest flavor.
Best flavor: Let the salad sit for at least 20 minutes before eating.

Q&A

Can I use different beans?
Yes. Cannellini, pinto, navy or great northern beans all work well.

Can I make it ahead?
Yes. It actually tastes better after several hours in the refrigerator.

Why rinse canned beans?
Rinsing removes excess canning liquid, salt and starch and gives the salad a cleaner flavor.

Can I use dried beans?
Yes. Cook them completely until tender, cool them, then use them in place of canned beans.

Is this salad gluten-free?
The basic recipe is gluten-free. Check labels on prepared ingredients such as mustard and canned products if cross-contact is a concern.

Is it vegan?
Yes, when maple syrup is used instead of honey.

Can I skip the onion?
Absolutely. Try scallions, chives or a little diced cucumber instead.

How do I stop it becoming watery?
Drain beans very well, pat them dry, and allow washed vegetables to drain before mixing.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.