I am always looking for light lunch options –  I am a light lunch type of gal! That’s why I LOVE this salad. Mediterranean Bean Salad is incredibly easy to make – just takes 15 minutes at the most and is so light and fresh. I love to make this to serve as an appetizer with pita chips or to snack on during the week.

I was inspired to make this salad from a friend. She made a very similar salad that we all truly loved – we actually snacked on it with tortilla chips. Note – tortilla chips are not just for Mexican food! I was thinking about what I could make for lunches/snacking for the week and this Mediterranean Bean Salad came to mind.

Like most of my recipes, this is very simple to make. No fussing here. I opened up a can of organic beans, diced up some cucumber, red onion, tomatoes and red pepper then tossed a homemade simple lemon vinaigrette on top. Lastly, I added some feta because YUM. 

Can you eat leftover or the same meal for a few days in a row? I sure can. My body isn’t too picky when it comes to that. I enjoyed this for 3 days and loved every second of it. 

This is a wonderful recipe to bring to a get together – it’s light, fresh and easy to make. It goes with just about any meal because it’s mainly vegetables tossed with some lemon. The flavors are not too harsh  – again super light and fresh!

Say hello to your new Summer salad! 

Yield: 6-8

Mediterranean Bean Salad

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Mediterranean Bean Salad is a healthy salad full of beans, tomatoes, cucumbers, red bell pepper, and feta cheese all tossed in a light lemon vinaigerette.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• Salad:
• 1, 14 ounce can cannelloni beans, drained and rinsed
• 1 pint grape or cherry tomatoes, sliced in half
• 1/4 cup chopped red onion
• 1 red bell pepper, diced
• 1/2 cup crumbled feta cheese
• Vinaigrette:
• Handful of chopped fresh parsley
• 1 small head of garlic, minced
• 2 teaspoons honey
• 1/4 cup olive oil
• Juice from a lemon
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Pepare ingredients - chop, drain, rinse, etc. Place vegetables (wait on feta cheese) in a large bowl.
2. In a small bowl add all vinaigrette ingredients and whisk well. Pour over vegetables and toss. Lastly, crumble feta cheese and gently toss.
3. Enjoy with pita chips, tortilla chips, with grilled chicken or alone!

Notes

Stays in sealed container in refrigerator for 3 days. Best eaten when fresh.