Mediterranean Bean Salad Recipe
Published June 24, 2022. This post may contain affiliate links. Please read my disclosure policy.
This delicious Mediterranean bean salad recipe is loaded with beans, roasted vegetables, and herbs in a simple sweet vinaigrette. The flavors in this side dish are incredible and will become your new favorite salad.
If you love big hearty refreshing salads, especially in the summer months, then please see how to make my Horiatiki or my Classic Chef Salad Recipe.
Mediterranean Bean Salad
This Mediterranean-style bean salad consists of great northern beans and fire-roasted vegetables that are cut up and tossed together in a simple balsamic vinaigrette. Beans have been used in salads for generations and are a great source of protein and fiber.
This recipe can be altered and customized to fit your liking. You may use a different bean and add-in, replace, or take out any of the vegetables that are used in this Mediterranean bean salad recipe.
Ingredients and Substitutions
- Peppers – I love using red, orange, or yellow bell peppers in this.
- Squash – Both yellow squash and green zucchini are used in this. If you have smaller ones then use two each.
- Beans – Great northern beans are great in this recipe, but you can use black cannellini or any of your favorites.
- Herbs – Fresh basil and fresh oregano are used.
- Onions – I like red onions in this, but you can substitute them for yellow, white, or sweet.
- Dressing – Balsamic vinaigrette is so complimenting in this salad, but feel free to use any simple vinegar-based dressing, like the one in my vinegar coleslaw recipe.
How to Make a Mediterranean Bean Salad
Use the simple-to-prepare procedures for making this delicious Mediterranean-Style Bean Salad Recipe:
Make the balsamic vinaigrette and set it to the side.
Next, slice the zucchini, squash, peppers, and onions long ways.
Place the cut vegetables on a sheet tray lined with parchment paper and coat in olive oil, salt, and pepper.
Add the vegetables to a hot grill (450° to 550°) and cook for 2 minutes per side or just until grill marks are formed but the vegetables still have a crunch to them.
Chill the vegetables completely in the refrigerator, which takes about 15 minutes.
Drain the beans and rinse under a colander and then add them to a large bowl.
Once the vegetables are cooled, medium to large dice them and add them to the bowl with the beans.
Add in the parsley, salt, pepper, and balsamic vinaigrette and mix until combined.
Serve with a garnish of fresh basil and oregano.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 1 day ahead of time. Keep cool before serving.
How to Store: Cover and keep this Mediterranean bean salad in the refrigerator for up to 5 days. This will not freeze.
More Salad Recipes
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Video
Mediterranean Bean Salad Recipe
Ingredients
- 1 seeded red bell pepper
- 1 seeded orange bell pepper
- 1 thickly sliced yellow squash
- 1 thickly sliced green zucchini
- ½ peeled and thickly sliced red onion
- ¼ cup olive oil
- 4 15- ounce cans drained and rinses great northern beans
- 3 tablespoons finely minced fresh parsley
- 1/3 cup balsamic vinaigrette
- Chopped fresh oregano and basil for garnish
- Salt and pepper to taste
Instructions
- Make the balsamic vinaigrette and set it to the side.
- Next, slice the bell peppers into large sides, see video.
- Place the cut vegetables on a sheet tray lined with parchment paper and coat in olive oil, salt, and pepper.
- Add the vegetables to a hot grill (450° to 550°) and cook for 2 minutes per side or just until grill marks are formed but the vegetables still have a crunch to it.
- Chill the vegetables completely in the refrigerator, which takes about 15 minutes.
- Drain the beans and rinse under cold water in a colander and then add them to a large bowl.
- Once the vegetables are cooled, medium to large dice them and add them to the bowl with the beans.
- Add in the parsley, salt, pepper, and balsamic vinaigrette and mix until combine.
- Serve with a garnish of fresh basil and oregano.
Hi Chef. I don’t have a grill. Can I sauté veggies or cook in the oven? Thanks. Jessica
Sure
Awesome stuff! I love using it as a base for grilled salmon or pork loin. The leftovers freeze great if you want to use when you make a soup someday soon!
Can’t wait to try this! I would have loved to have the recipe for balsamic vinaigrette attached to this recipe. Thanks and happy summer’s cooking! 🥂
Light, refreshing, and so delicious – perfect clean eating during this extreme hot weather we’re having. I used the red onion – love the flavor of them compared to other types of onions. We also love anything balsamic, so I used Chef Billy’s balsamic vinaigrette recipe, and it was wonderful. The Great Northern beans in the salad, with their protein content, meant this salad, and some fresh sliced tomatoes on the side, were dinner. We were satisfied, and happy, and will definitely make this again.
thanks for giving it a shot!!
This was a great salad for a meal!
fantastic!
Delicious, wouldn’t change a thing
excellent!
Easy to make and very yummy probably eat this twice a week at times in stead of snacking I try and have this.
That’s awesome.
Great summer dinner!
rico