This Marinated Mediterranean Bean Salad is a fresh and simple side dish made with canned and fresh beans, marinated together in a delicious dressing. Packed with plant-based protein, and filling fibre, this bean salad is fresh, colourful and comforting. Full of delightful texture and the bright Mediterranean flavours of lemon and fresh herbs, this bean salad makes a great side dish for any occasion, or a fantastic make-ahead lunch.
Bean salad is having a moment on the internet, which I find a little funny since this “hot dish of summer” has featured prominently in every summer of my life. Along with potato salad and coleslaw, a classic bean salad accompanied every backyard hamburger of my childhood. Traditional bean salad is nostalgic and comforting, and with a few updates it becomes a heart-healthy and flavour packed salad you’ll want to make again and again. This cookout classic is traditionally made with canned green beans and/or canned wax beans. Frankly, I’ve always found those to be soggy and mushy, and so this updated version contains blanched fresh green beans for a crisper texture and fresher taste. Instead of bottled Italian salad dressing, this recipe makes a simple but zesty vinaigrette from fresh herbs, lemon and a few pantry staples. Once you make the salad, chill it in the fridge for at least one hour to allow the beans to soak up all the delicious dressing. This Mediterranean Marinated Bean Salad is a summertime classic, perfect for barbecues, potlucks, picnics or make-ahead meals. As an added bonus, this bean salad is well suited to gluten-free, dairy-free, vegetarian and vegan diets, meaning it’s a dish that can likely be shared by everyone at the party!
What goes in Mediterranean Marinated Bean Salad?
- Extra Virgin Olive Oil: This heart-healthy oil forms the base of the dressing, so be sure to use a good quality oil that you like because the flavour will shine through!
- Apple Cider Vinegar: Flavourful and tangy, apple cider vinegar adds zip to the dressing in this bean salad and may help you digest the beans more effectively.
- Lemon Zest and Lemon Juice: Lemon zest and lemon juice add bright citrus flavour that help offset the richness of the beans.
- Fresh Herbs: Thyme, Oregano, Basil and Parsley! This vibrant mix of fresh herbs packs this bean salad with delicious Mediterranean flavour.
- Sugar: A small amount of sugar balances the acidity in the dressing. You will take a bite of this salad, then you’ll want another and another…and you won’t quite know why. It’s because the dressing is a perfect balance of a little tangy, with a little sweet and a little salty. Combined with the savoury, umami flavours of the beans, this bean salad hits all the flavour notes for a completely satisfying dish you won’t be able to get enough of. Which is saying a lot, for a bean salad!
- Kosher Salt: I use Diamond Crystal Kosher Salt in my recipes, which is less salty per volume than Windsor or Morton’s Kosher salts. If you use a brand other than Diamond Crystal, use about half the amount of salt that the recipe calls for.
- Dijon Mustard: Dijon adds delicious savoury flavour to the dressing and acts as an emulsifier, helping all ingredients blend together.
- Fresh Green Beans: To avoid the mushy texture of canned green beans, fresh green beans are blanched for this recipe. The bright green colour and tender-crisp texture give the salad a fresher taste and look.
- Chick Peas and Red Kidney Beans: Canned beans make this salad simple to prepare, but you can also cook your own to use in this recipe. If you are using canned beans, be sure to drain and rinse them well before adding them to the salad.
- Red Onion and Celery: The addition of finely chopped red onion and celery adds freshness and crisp texture that contrast beautifully with the creaminess and softness of the beans.
SERVING SUGGESTIONS
SERVING SUGGESTIONSMediterranean Marinated Bean Salad is the perfect side dish for backyard barbecues, picnics and summertime potlucks. I like to serve it alongside my Smokey Sweet Grilled Chicken Legs, Golden and Crispy Butter Roasted Fingerling Potatoes, and a simple green salad with Herb Garden Ranch Dressing. If it’s a special meal, I might also include some cornbread or biscuits with Orange-Scented Honey Butter because, wow – that’s delicious!
Marinated Mediterranean Bean Salad
Ingredients
- 2 cups chopped green beans, cut about 1" in length (about 250gr/9oz of green beans)
- 3/4 tsp kosher salt (plus 2 tsp for salting the blanching water)
- 1/4 cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- zest of 1 lemon
- 2 tsp lemon juice
- 1 clove garlic, minced
- 1 tsp finely chopped fresh thyme leaves
- 1 tsp finely chopped fresh oregano
- 1 tsp granulated sugar
- 2 tsp dijon mustard
- freshly ground black pepper to taste
- 1/4 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 540ml/19 oz can chick peas, drained and rinsed
- 540ml/19 oz can red kidney beans, drained and rinsed
- 1/4 cup chopped fresh basil
- 1/2 cup chopped fresh Italian parsley
Instructions
- Blanch the green beans: Prepare an ice water bath by filling a medium size mixing bowl half way with ice. Pour cold water over the ice and set aside. Bring a medium pot of water to a boil. Add 2 tsp kosher salt to the boiling water, then add chopped green beans. Cook the beans in the boiling water for 4-6 minutes, until bright green and tender crisp. Using a slotted spoon, remove the green beans from the boiling water and immediately plunge them into the ice water bath to stop the cooking. Leave the green beans in the ice water until completely cool, then drain and set aside. Make ahead: The green beans can be blanched a day ahead and stored in a covered container in the fridge.
- Make the dressing: In the bottom of a large mixing bowl, whisk together the olive oil, apple cider vinegar, lemon zest, lemon juice, garlic, fresh thyme, fresh oregano, sugar, mustard, 3/4 tsp kosher salt and a few cracks of freshly ground black pepper.
- Assemble the salad: To the mixing bowl with the dressing, add the red onion, celery, chick peas and red kidney beans. Toss the vegetables and beans with the dressing to coat well. Stir in the chopped basil and parsley just until incorporated. Taste and add more salt and pepper as desired. Cover and place in the fridge for at least 1 hour before serving so the beans can soak up the flavours of the dressing. Can be stored in a covered container in the fridge for up to 3 days.
RECIPE NOTES
- Since the dressing in this Mediterranean Marinated Bean Salad contains olive oil, it will solidify slightly when chilled in the fridge. Be sure to remove the bean salad from the fridge and allow it to come to room temperature before serving.
