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    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 with roasted vegetables and herbs

    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

    • 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.
    ingredients to make a Mediterranean bean salad

    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.

    whisking a balsamic vinaigrette

    Next, slice the zucchini, squash, peppers, and onions long ways.

    slicing yellow squash

    Place the cut vegetables on a sheet tray lined with parchment paper and coat in olive oil, salt, and pepper.

    adding olive oil to a sliced vegetables

    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.

    grilling vegetables

    Chill the vegetables completely in the refrigerator, which takes about 15 minutes.

    chilling grilled vegetables

    Drain the beans and rinse under a colander and then add them to a large bowl.

    rinsing beans under water

    Once the vegetables are cooled, medium to large dice them and add them to the bowl with the beans.

    adding cooked vegetables to a bowl

    Add in the parsley, salt, pepper, and balsamic vinaigrette and mix until combined.

    mixing a mediterranean bean salad

    Serve with a garnish of fresh basil and oregano.

    adding herbs to a mediterranean bean salad

    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

    Be sure to follow me on FacebookYouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below.

    Let's Cook - Chef Billy Parisi

    Video

    Mediterranean Bean Salad Recipe

    5 from 1 vote
    This delicious Mediterranean bean salad recipe is loadedwith beans, roasted vegetables, and herbs in a simple sweet vinaigrette.
    Servings: 8
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 24 minutes

    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.

    Notes

    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.

    Nutrition

    Calories: 194kcalCarbohydrates: 19gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 95mgPotassium: 473mgFiber: 6gSugar: 3gVitamin A: 1157IUVitamin C: 50mgCalcium: 60mgIron: 2mg
    Course: Salads, Side Dish
    Cuisine: American, Mediterranean