My colorful and crunchy Mediterranean Bean Salad is the perfect side salad ~ it’ll take you through picnic and barbecue season with ease, and you’ll want to make up a big batch to keep in the fridge for quick and healthy lunches, too, it’s packed with protein!


  • 1 15 ounce can of cannellini beans, drained and well rinsed
  • 1 15 ounce can of garbanzo beans (chickpeas) drained and well rinsed
  • 1 cup cherry tomato halves
  • 2 small Persian cucumbers, halved lengthwise and thinly sliced (do not peel)
  • 1/4 red onion, thinly sliced
  • 1/2 cup peppadew peppers, rough chopped
  • 1/2 cup black olives, halved
  • 1/2 cup pimento stuffed green olives, halved
  • 1 cup assorted colorful bell peppers, diced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped marinated artichokes
  • about 10 large basil leaves, shredded
  • 1/4 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
  • salt and fresh cracked black pepper to taste
  • 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.

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