Description
This vibrant Two Bean Mediterranean Salad combines hearty chickpeas and black beans with fresh vegetables, olives, and a zesty homemade dressing. Perfect as a light lunch or a flavorful side dish, this no-cook salad is quick to prepare and packed with Mediterranean flavors.
Ingredients
Scale
For the Dressing
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon ground mustard
For the Salad
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cucumber, diced
- 5-6 mini sweet peppers, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/3 cup kalamata olives
- 1/2 cup crumbled feta cheese
Instructions
- Prepare the Dressing: In a small bowl, combine red wine vinegar, olive oil, oregano, thyme, and ground mustard. Whisk thoroughly until all the ingredients are well blended and the dressing is smooth and emulsified.
- Assemble the Salad: In a large bowl, add the drained and rinsed chickpeas and black beans, diced cucumber, thinly sliced mini sweet peppers, halved cherry tomatoes, thinly sliced red onion, kalamata olives, and crumbled feta cheese. Pour the prepared dressing over the salad ingredients. Toss everything gently but thoroughly to coat all the components evenly with the dressing. Serve immediately and enjoy the fresh, Mediterranean flavors.
Notes
- For best flavor, allow the salad to chill for 30 minutes before serving so the dressing melds with the vegetables and beans.
- This salad can be stored in the refrigerator for up to 2 days; stir well before serving.
- Feel free to add fresh herbs like parsley or basil for an extra burst of freshness.
- Swap out feta for a dairy-free alternative to make this salad vegan-friendly.
