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Mediterranean Bean Salad is the perfect picnic and barbecue side ~ make up a big batch to keep in the fridge for quick and healthy lunches, too!



Total time

0 minutes




Sides, Lunch


  • 1 ounce cannellini beans (drained and well rinsed)
  • 1 ounce garbanzo beans (chickpeas) (drained and well rinsed )
  • 1 cup cherry tomato halves
  • 2 small Persian cucumbers (halved lengthwise and thinly sliced, do not peel)
  • ¼ red onion (thinly sliced)
  • ½ cup peppadew peppers (rough chopped)
  • ½ cup black olives (halved)
  • ½ cup pimento stuffed green olives (halved)
  • 1 cup assorted colorful bell peppers (diced)
  • ½ cup feta cheese (crumbled)
  • ½ cup marinated artichokes (chopped)
  • 10 large basil leaves (shredded)
  • dressing
  • ¼ cup extra virgin olive oil
  • 4 tbsp red wine vinegar, or more to taste
  • 1 tsp dried italian herbs (I used thyme, oregano, and rosemary )
  • 1 garlic clove (minced)
  • salt and fresh cracked black pepper to taste


  1. Whisk the dressing ingredients together and taste to adjust any of them. Add more vinegar if you want a tangier flavor. Set aside.
  2. Put the beans in a large salad bowl. Add the rest of the ingredients and toss with a generous amount of the dressing.
  3. The salad will keep, well covered, for several days in the refrigerator.
  4. View the recipe instructions at The View From the Great Island

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