This Mediterranean bean salad is one of my all-time favorite salads and sides. Bold claim, I know, but I can back it up. I’ve been loving this recipe for ten years running now!
This salad is crisp and satisfying, fresh and full of bright Mediterranean flavors. The recipe features hearty kidney beans and chickpeas, which balance crisp cucumber, celery and red onion. The remaining simple ingredients—lemon and olive oil, garlic and lots of fresh leafy herbs—yield truly irresistible results.
This Mediterranean-style salad is perfect for spring picnics, summer potlucks and cozy fall get-togethers. It’s a crowd-pleasing salad or side dish that suits most special diets, too. The recipe is vegetarian, vegan and gluten free.
With how quickly this salad comes together, it’s an easy addition to your weekend menu! It’s a simple chop, whisk and stir situation that’s ready in about 20 minutes. I hope this dish becomes one of your standby recipes, too.
How This Recipe Developed
Back in 2013, I found creative relief from a not-so-interesting office job in books like Ethnic Cuisine by Elisabeth Rozin. On the especially tough days, I treated myself to lunch at The Mediterranean Deli in Oklahoma City. It was my safe haven, a place where I could catch up with my favorite blogs while I waited for a delicious meal. I always walked out the door with a happy belly, feeling like everything was a little more right with the world.
I often miss their kidney bean salad, which was so much more exciting than it sounds. I found a recipe for a Lebanese bean salad in Ms. Rozin’s book that seemed similar. I tweaked it quite a bit, so I’m not confident that it qualifies as Lebanese. I omitted the tomatoes and added chickpeas, celery and garlic. It’s broadly Mediterranean in flavor profile.
If you’re looking for the lemon-parsley hummus that I originally shared with this recipe, here’s a PDF. Or, make my ultra-creamy hummus recipe and add up to 3/4 cup fresh flat-leaf parsley.
Watch How to Make Mediterranean Bean Salad
More Mediterranean-Style Salads to Make
Consider serving these salads with falafel, hummus or baba ganoush. Check out even more bean salads here.
- Cucumber Tomato Salad with Greek Dressing
- Favorite Chickpea Salad
- Fattoush Salad with Mint Dressing
- Mediterranean Tomato & Feta Dip
- Tabbouleh
Please let me know how your bean salad turns out in the comments. I love hearing from you.
Mediterranean Bean Salad
- Author: Cookie and Kate
- Prep Time: 20 mins
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Salad
- Method: By hand
- Cuisine: Mediterranean
- Diet: Vegan
This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.
Ingredients
- 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans
- 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 small red onion, diced (about 1 cup)
- 2 stalks celery, sliced in half or thirds lengthwise and chopped (about ¾ cup)
- 1 medium cucumber, peeled, seeded and diced
- ¾ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill or mint
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice (about 1 ½ lemons)
- 3 cloves garlic, pressed or minced
- ¾ teaspoon salt
- Small pinch red pepper flakes
Instructions
- In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
- Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.
- Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers will keep well, covered and refrigerated, for up to 4 days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.
Notes
Recipe adapted from Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines
by Elisabeth Rozin.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Stefanie
I used to work in an office job and I, like you, hated every second of it. I am so grateful I never have to go back to that ever again. I felt like that cubicle sucked my soul out of me. I agree, a good lunch makes crappy jobs and crappy days a little more tolerable.
Amy
I still go to school, which I’m sure is not nearly as dreary as an office job, but lunch is my favorite part of the day. Especially if it’s out in the sun. It’s kind of amazing how lunch+sunlight makes me so much happier.
Bakerbynature
Luckily I’ve never had to work a terrible office job, but I have had plenty of crappy other kinds ;) this dip looks 100% amazing, K!
Pru
This looks heavenly… I’m in an office job, and can promise you that I’ll be enjoying this while sitting at my desk in my cubicle. I’m happy in my job though, I have a great boss, and it fits right now in my life. You sound happy…and that’s wonderful. Life is good. :-)
Kate
Life is good! I’m glad you’re happy where you are, Pru.
Shanna
Could not agree more. The freelance life is riskier and sometimes more stressful and it’s a whole new way of life, but it is SO MUCH BETTER than my old office job. Thanks for reminding me of that with this post.
Holly
This is EXACTLY the sort of food I love to eat! Absolutely filing this one into my recipes bookmark right now :) I’ve just finished working at an office job for the summer & though I did enjoy it, I absolutely empathised with your counting-down-the-minutes-til-lunchtime. Though that said, I think I’d do that in any job!
Kate
Sounds like we enjoy the same kind of food! Truth be told, I’m always counting down the minutes to my next meal. :)
YoungMild&Free
I was looking for appetizers for a party I’m throwing this weekend, and I think I just found one. This looks amazing! Definitely going to give it a try soon. Thank you for sharing!
Carrie N
Thanks for the great dinner idea! I cannot wait to try the bean salad. Hopefully some cucumbers grew last night in the garden.
Kate
Hope you loved the salad, Carrie!
Katrina @ WVS
I love this salad Kate! It’s so jam packed with protein and the hummus on the side makes it even more lovely. Great recipe!
Liz
Thank you – nice recipes.
Harriet McAtee
I totally hear you on relishing freedom. My current job allows me to make my own hours and work basically where and when I want to (even if it’s not my ideal work), but the freedom to make tea when I want to, or sit in the sun for a few moments, is so precious.
And these recipes? The lemon-garlic-parsley trifecta is one of my favourites, and I love the way you’ve shown it off in two different ways! That salad looks perfect for a hot summer’s day.
Angela @ Eat Spin Ru
Oh my gosh, this post brings back memories! I still work in an office, but it’s a happy one. A previous job wasn’t that way though, and a lunch time escape (although extremely rare) for a good sandwich and a green juice was often the biggest highlight of the day! This salad sounds wonderful. Such simple ingredients, but sometimes simple is the best!
Kate
I’m glad your office now is a happy one, Angela!
Laura (Tutti Dolci)
Hummus + pita chips is my ultimate weakness. I could eat that entire bowl!
Abby@TheFrostedVegan
I absolutely know that you mean girl! I am totally jealous of those who do not work an office job and get out of the office very often just to escape. Cubicle=soul sucker. I hope one day I can call my home my office, rather than that nasty office building!
Joanne
I am pretty sure I couldn’t handle being in an office either. Working in a lab at least I’m almost always on my feet or running around doing things…rarely is it all about sitting in one place for hours!
There’s a Mediterranean food place across the street from where I work/live and it is fabulous!! Though…I think I’ll start making this bean salad and hummus to save myself some money. Plus they look awesome.
Tieghan
Thankfully, I have never had to sit in an office. So happy about this!!
But I still need lunch and geez, this is an incredible one! I love the hummus and pita chips and the salad is so my thing! I cannot wait to make this!
Becky
I don’t really have a go-to bean salad recipe and I need one! I’ll be returning to this for sure :)
Grace @FoodFitnessFA
I quit my 9-5 to go full-time freelance a few months ago. Definitely a risky move, but regardless of what I end up doing next, I’ve never once looked back and regretted leaving my office job. Sometimes changes are just meant to be made, and leaps of faith too.
This is totally my style of salad, and I love it! Light, simple and super summery. Looks gorgeous.
Kate
That’s so great, Grace! Cheers to going on your own.
Jaan L
Oh, La, that bean salad looks sooooo refreshing and tasty, just have to make that for lunch. We eat hummus a lot, make my own and your recipe is right on. Now, you’ve made me craving it….well since I use dried chickpeas, guess I had better get them soaking. Thanks
Kate
Thank you, Jaan. I hope you enjoy the recipes!
Meg Sylvia
Ahh, I haven’t had bean salad in ages. And with hummus… a couple of my favorite things! Hoping I have the ingredients so I can try this for an afternoon snack when I get home (from the office… working hard on changing that part! )
Ashley
Your photos!!!!! So very lovely. Now please stop by for lunch with this giant bowl of beans…
dixya
even though I dont work in office environment – I am at the office staring at the computer for the most part and it kinda sucks..i love refreshing salads like this and hummus – always a pleasure :)
Sarah Crowder
Girrrrrl I feel you. I used to work in an office environment and it was most definitely not for me. Now I”m a SAHM/part-time freelancer and I don’t know if I can ever go back to a cubicle. Making it work is really tricky but so, so worth it.
Anyway, this is dish is totally up my alley! I know some people only like parsley as a garnish but I say the more, the better.
Kate
Parsley is totally underrated, if you ask me! Let’s never go back to the cubicles.
dervla @ The Curator
I’m in an office environment but i’ve tried to personalize it a bit. I do love lunching by myself though, it’s hard to drag yourself back to work :)
Christina
Haha this made me giggle. I was in an office job for a while, hated it and longed to start my own cafe. So I did, designing menus, importing ingredients (my community has no roads in or out, and no real supermarket) and creatively using whatever is available to make a nutritious meal for this little town amidst a culture of burgers, chicken wings and fries. Now I’m dying to get back to a job where I sit and do the work that needs doing. Ha! Oh to create food by choice, in my own home, without customers! Being able to get income from having a blog must be the ultimate.
Kate
How funny! I must say, as an introvert, that working from home suits me well. Good for you for starting your own cafe, though!
Ruthy @ Omeletta
565 days- not like you were counting or anything, huh? :) I’m straining to get to that position- of comfortably posting from pajamas- and it’s always nice to see when someone else has made it, it makes me feel like I can, too!
Joshua Hampton
Your pictures are gorgeous. They made me crave bean salad and hummus quite badly. I’ve never been in a toxic office environment before, having been self-employed all my life. While I’ll never give up this line of work in a million years, even self-employment has its downs every once in a while. Everything is relative, I guess.
Christy
So funny, I’m eating a bean salad- with greens- and hummus for lunch right now! Why didn’t I remember the parsley? Your spread looks delicious :)
Tammela
The parsley makes the hummus look so pretty!
Monet
I can relate. I quit my office job last year to make cakes…the best decision I’ve made! This bean salad and hummus looks heavenly. I have pinned it, and now I am going to make it (like tomorrow!) Thank you for sharing!
Kate
Making cakes sounds like a lot more fun than working in an office! Hope you enjoy the recipes, Monet.
Jodye
I’m such a fan of mediterranean food, and bean salads in particular. I love the dill in your version. I don’t use it too often, but when I do, I’m always surprised at how much I love it. I can’t imagine having an office job. Right now I work in a climbing gym, and I must say it suits me well – I get to work in a wonderful environment and do what I love nearly every day. And then I can come home and blog!
Jordan
Hi Kate, I’m a fellow Oklahoma girl! I currently have an office job in Tulsa and feel exactly like you described. It was a nice reminder that I’m not alone and that it is possible to create other opportunities for myself! My ultimate goal is to be self-employed, not sure how I’ll get there but am working on figuring out how. Anyways, just wanted to say thanks for sharing! The bean salad looks amazing – I can’t wait to try it!
Kate
Thanks, Jordan! It’s great to hear from another Oklahoma girl. If you really want to be self-employed, I’m sure you’ll figure out a way to make it happen! Hope you love the salad.
Foxes Love Lemons
I can totally relate to this. I used to work in an office (advertising), and it was OK for awhile, but over the years, I just really grew to hate it. The best part of the day (besides LEAVING) was lunch, for sure. I eventually quit and went to culinary school. Now I do freelance recipe development/testing, as well as the food blogging thing, and I’ve never regretted it. Even for a minute.
Kate
That’s so awesome! Good for you!
Chelsea Preedy
I have been looking for easy salad recipes to make at the beginning of the week and have for quick lunches the rest of the week. This is perfect. Thanks Kate!!
janet @ taste space
Hi Kate,
I just thought I’d let you know (in case you didn’t know) but your website is completely nonfunctional on my Android through Chrome. I just see the first photo and that’s it. Hopefully you can fix it. I can read it properly on my desktop Chrome.
McKel Hill, MS, RD
This looks like such a delicious and refreshing combination ;)
Kiran
Interestingly, I loved my corporate job and miss every second of it. It’s been a few years now and I can still recall how rewarding it was — an open office concept without so much of a cubicle. The lunches were pathetic but I used to pack from home or drove somewhere further for a better lunch. Win some, lose some I guess ;)
Having satisfaction in what we do on a daily basis is so important and I’m glad you’ve found yours!
I could’ve easily get lost into this beautiful bean salad and wonderous hummus. Yum!
Lori @ RecipeGirl
This is my kind of salad! Yum!
claire @ the realist
This salad is PERFECT.
Marian
Reading this post made me think you were in my head. I’m sure the recipe was lovely, but to be honest, you got me daydreaming about making lunch in my pajamas, working from home, and working for myself. That sounds better than chocolate right now. (1 hour to go-home time…)
Paige
Hi Kate,
I’ve made a few of your recipes and loved all of them! This one is delicious, but I’ve realized garlic and onions just don’t sit well with me. I want to make the salad again though, can you recommend any substitutions? I would so appreciate it! :)
Kate
Hey Paige! I’m sorry that garlic and onions are causing you trouble. If green onions/chives don’t bother you, you might try adding some chopped chives. Otherwise, I’d say leave out the garlic and onion altogether. It won’t have as much flavor, but I think it will still be good, especially since celery is involved. Here are some tips I found that you might find helpful:
Paige
For some reason your tips didn’t come through, but I still appreciate it! I will definitely try the chives. I’ve only made a few of your recipes, but they have all been delicious(I am super excited to make the butternut squash chili again this fall!). Thanks for doing what you do. :)
Kate
Sorry Paige! Maybe I forgot to hit paste. Here you go.
Juliana
This recipe for bean salad is amazing! I’ve tried replicating the salads that I have at Lebanese restaurants but I think I’m always off with the amounts of ingredients and it never turns out quite right. You got it bang on with this one!!! :)
Kate
Thanks, Juliana! I’m so glad the salad tastes just right to you. I love bean salads with bold flavors!
Ashley
I love this so much! I served it with roasted tomato hummus as I made some a couple nights ago. Soooo good!
Kate
Thanks, Ashley! Your roasted tomato hummus sounds delicious.
Karen
Thank you, thank you, thank you for this salad recipe! I am going to be living on this all summer long! It is exactly what I was looking for. Love your blog Kate!
Kate
Karen, delighted to hear it! Thank you for commenting and have a lovely weekend.
Kim @ Hungry Healthy Girl
Just made this and yummmmmm! Love it with Food Should Taste Good crackers and I’m about to use as a wrap filling with hummus. Thanks for a great recipe!
Kate
Oh man, your meal sounds amazing! Glad you enjoyed the salad!
Ashley
Thanks so very much! Really great recipes! :)
Kate
Thank you, Ashley! :)
nav
Hey! Just wanted to say, the salad is amazing! My husband and I are eating it as I write this and it really does look exactly like the picture above. No joke!
Kate
Hooray, thank you!
Sarah
Would this work with either cumin instead of red pepper flakes or just omitting the red pepper flakes? So excited that it looks like maybe this one can be made nightshade free!
Kate
Yep, I’d say just skip them!
Emily
This salad is absolutely amazing. I literally cannot stop eating it! Love the parsley and garlic. Thank you for this recipe!!
Kate
Thanks, Emily! Happy to hear it!
Katie H
This recipe is fabulous. It made my weekend! Thank you!
Kate
Hooray! Thanks, Katie!
Ellie
What an easy and delicious recipe!
Kate
Thank you, Ellie!
Anna
I found your recipe posted on Pinterest when I was looking for something to take to a Pot Luck to feed a large group. It turned out so good and everyone loved it. I will certainly be adding it to my list of frequently used recipes as I can see that it will be one of my favorites.
I am now checking out your other recipes to see what I might try next.
Claire
I made this bean salad last night for my fiance and I to have as a quick thing to grab for lunch in the morning and it is SO GOOD. I even forgot to put in the red pepper flakes and the garlic and it was still nuts. I made it in a hurry before we were supposed to meet a friend for dinner and we ended up huddled over the bowl with an open box of pita chips anyway haha. The lemon and dill flavors are phenomenal together. Thank you so much for this recipe!
Kate
Yes! Thank you, Claire! :)
Christine
Hi Kate! We’ve been making several of your recipes lately and I just wanted to drop by and say thanks for posting all of the wonderful recipes! This Lebanese bean salad is delicious and I just finished making it for the second time! It’s great for taking to work for lunch!
Kate
Hey Christine! Thank you so much for saying so! Delighted to hear it. :)
Christopher Heath
Absolutely delicious and a family favourite. The kids adore this and it is a great way of getting them to eat healthily. perfect with pitta bread and a nice cold glass of your favourite tipple. We often take this when the family have a get together lunch and it is the first thing to go. Such a lovely dish and so versatile. !0/10
Kate
Thank you, Christopher! Happy to hear it. :)
Kath
I made this as a side for guests and the leftovers have been my favorite thing ever! I ate it on its own for lunch, and my husband and I served it over greens with some diced grilled chicken for dinner last night. Really flavorful, versatile, healthy dish!
Kate
So awesome! Thanks for letting me know, Kath!
Erin
I really can’t wait to try this!!
Do you happen to know the calorie count is on a serving of this?
Thank you! :)
Kate
I don’t, I’m sorry!
Isho13
This salad is delicious! I left the onion out because it hurts my stomach, but I kept everything else. My mom loved it, and told me already I have to make it again next week. It’s delicious *-* Here it’s weird to only eat salad, so we eat it together with meat or something, but this salad I could eat it as my sole lunch. <3
Kate
Thank you! So glad you both enjoyed this one!
Lisa
This Lebanese lemon parsley bean salad is the best! We have made it several times and love it. Thank you for the recipe!
Kate
Yay, thanks Lisa!
Heather
I do not often leave comments after making recipes I find online (I know … shame on me!!); but your Lebanese Lemon-Parsley Bean Salad was so successful that I had to thank you! The flavors were incredible – balanced, assertive, and addictive. It makes a lot so I shared (but only with people I really like). Every recipient called to demand the recipe.
Great job and thank you for sharing! I will be returning often.
Kate
Really happy to hear it, Heather! Thank you for saying so. :)
Debra
So I went a little crazy last night and made these both and a pot of your lentil soup. HAPPY. BELLY. I’ve never cooked with chickpeas or lentils but your dishes always turn out great so I went with it. Leftovers again today. Its 8am and I’m already excited for lunch. Keep up the good cooking!
Kate
That is so awesome!!! Thanks for letting me know!
Amber
This bean salad is simply delightful! The flavors are so refreshing and it’s my new go to lunch. I added a little drizzle of vinegar and extra splash of lemon in my serving bowl to give it some extra zing, but it was excellent to begin with. Thank you for sharing this wonderful recipe!
CJ Ambrose
The bean salad was fabulous! I added some kalamata olives – delish!!
MELISSA
I just made this. It is delightfully crunchy and light. I followed the directions exactly except I used dried dill Weed since I have limited ingredients avail living in an island in another country. I have a lot left over so I will have to store it and eat it throughout the week, I hope it handles well.
Elvira
Hi Kate,
Loved your story about your boring office job and your lunch day dreams. You just made me appreciate my self employed life, it gets tough sometimes but at least I’m free. Thank you for sharing!
Elvie
vivian
I knew I would like this, but I didn’t expect to like it as much as I do. Beautiful to look at, filling, and healthy too, as well as easy to make. Who could ask for anything more. I served it with baked pita triangles and some plain Greek yogurt. Thanks so much!
Sunitha
I LOVE your recipes and was about to make this for a picnic tomorrow when I realised I’m out of kidney beans. will black turtle beans or lima beans work?
Swati
Hi Kate!
Totally loved this recipe. Adapting it to what ingredients I have available. Will be sharing it in my blog swalads.wordpress.com
Thank you!
VF
Made the bean salad this afternoon – its is fabulous! I subbed 4 oz. can sliced black olives for a TBSP of EVOO only because I look for any excuse to add olives to dishes!
mcarlson
This is amazingggggg. I just made it to prep for dinner tonight, and now i can’t stop eating it! hopefully there is some left over for my husband to enjoy…or maybe not.
Jenny
Love this salad!! As a student I need to pack lunches to get me through the day without having to buy something expensive on campus each time. This salad is filling, healthy and super yum! Thanks for the recipe!
Kate
Awesome! Happy to hear this is both convenient and a money-saver :) Thanks, Jenny!
Tony@Wholehousecarpet
I definitely feel your pain. I worked a 9 to 5 in busy NYC many years ago, and absolutely dreaded it. I woke up one morning and realized that even if I win the ‘rat race’, I’m still a rat, so I left and never looked back. I work from home now, so I am always thinking of new things to make for lunch – I really enjoyed this salad. Thanks!
Kate
That was a super brave thing to do! I hope things are better for you now–and include lots of good lunches.
Connor
Love the salad! Quick, easy and great for lunches on the go.
Kate
Exactly! Thanks, Connor.
Evgeniya
This salad is soooooo good! I didn’t have neither dill nor mint:( but it came out delicious!
I’m very happy I found your website. I’m trying to include more vegetables into my family’s diet but it was very hard to find interesting and delicious recipes! Thank you! I can’t wait to try more of your recipes!:)))
Jessica
Had never made a bean salad before, but I learned through a nutrition class that more color variety in vegetables means more vitamins, and also I’m a vegetarian, so the beans are a critical source of protein for me. I made this in about 45 minutes to bring as a side dish for a mother’s day dinner, and it was well received. It tastes delicious and is healthy… the only thing I will change next time I make it – go a little lighter on the onions and garlic :) Thank you for the recipe!!
Kate
Yes, that’s a great tip, Jessica! The more you vary the beans, the more nutrients you can pack in. I’m so glad it was well-received, and for such a special day.
Rana
This salad is off the charts! Since the weather is warming up, I’ve been looking for recipes that don’t require me to turn on the stove or oven and this was perfect with fresh herb- and lemony-goodness. I only had one can of chickpeas, which I used in the salad, and subbed the chickpeas (leaving everything else the same) with roasted eggplant for something like baba ganoush. It still paired perfectly with the salad and fresh flatbread.
Also, a big huge congratulations for your cookbook! My copy with be coming to Germany, and I’m sure it will be dog-eared immediately. Everything I have made from your blog is always a guaranteed success. Cheers to all your hard work!
Kate
Thank you, Rana! Your eggplant version of this salad sounds excellent– I’ll have to try that. I hope you love the book, and that it’s worth the wait!
Maggie
I made the lemon parsley bean salad tonight (with a BBQ’d turkey/beef meatloaf) and it was fantastic. just added abit of apple cider vinegar to salad to give it a wee bit more kick. I found that the recipe for dressing didnt quite cover the salad amount. But overall, the combination of ingredients for salad was really delicious.
Kate
Sounds tangy and delicious, Maggie! I’ll check on the amount of dressing.
M Bauer
Thanks for this recipe. Made this evening, as is, using rinsed canned beans and chickpeas. Found it to be a little “flat” (canned beans overwhelmed the other flavors) so I amped up the parsley, lemon juice, used lemon zest, added some cayenne powder to the red pepper flakes.
I found this recipe/your site through search on “red kidney beans salad.” I’ll have to check out your other recipes! Thanks again! BTW, I’m more or less retired now, doing the cooking to keep my wife fit for work. She’s in healthcare, I was the cube rat. Although I had a hectic career, I empathize with your experience.
Kate
Thanks, M! I’m glad you could adjust the flavors to your tastes. I hope you get the chance to try some of my other recipes!
Rebecca
I made the bean salad tonight– a perfect light, summer salad! I substituted white kidney beans for chickpeas, and couldn’t resists adding creamy feta!
Kate
Awesome! Thanks, Rebecca!
Rachel
I like making a hearty salad on Sunday nights to pack with my lunch all week. I made this one today and I can already tell I’m going to love it. Nice mix of flavors and textures. Plus not too difficult to assemble. Mostly just some basic knife work. Highly recommend adding to the rotation.
Elizabeth Tengelitsch
Made this today and it was super tasty. Appreciate that it’s healthy and that I can make it ahead to eat for lunch.
Kate
It is a great lunch salad for sure. Thank you, Elizabeth for your review.
Wink
Absolutely delicious – I’ve made it twice in 3 weeks. One suggestion is to replace kidney beans with Fava beans. A little more mediterranean but also creamier, and the look of the big beans is impressive.
Kate
Sounds wonderful, Wink. Thank you for your review!
Alexandra
Excellent and tastes so fresh! I made a batch and have been eating it for lunch over the past couple of days. It is delicious with avocado on top. I even diced a handful of leftover boiled shrimp one day and mixed them in. Yum! Keeping this recipe on hand for meal prep rotation.
Kate
It’s so good left over! The flavors really have a chance to meld together. Thanks so much for your star review, Alexandra!
Su Martens
I made the bean salad with no onions as many people at potlucks including myself do not like raw onions..ruins salads for me. I added artichoke hearts in oil and used that oil for the dressing. Didn’t have any cucumbers available so added some sweet purple cabbage..everything organic..and it was a hit at my potluck. Thanks for the basic recipe.
Su
Kate
Sounds like great alterations to make it fit your taste, Su! Thanks for sharing and for the review. Glad it’s a hit at potlucks.
Erik
Love the site! I finally went full veg a couple years ago and I’m always looking for new ideas, left-over producing dinners, and crowd pleasing party dishes.
The Bean Salad and Budha Bowls are some of my favorites. Keep ’em coming!
Jessica
Yesterday I made BOTH the bean salad and hummus and went to heaven!!! I loveee bean salad AND hummus and couldn’t resist this recipe. I couldn’t find whole grain pita bread though :(
Kate
Both! That’s awesome. I really appreciate your review, Jessica.
anne
I tried without the dill :)
Kate
I’m glad you still liked it, Anne! Thanks so much for sharing.
Indu Dhanjal
I’ve tried hummus and it was out of the world delicious. I’ll try out ur other recipes too. Thanks for sharing
Kate
Out of this world?! I love that. Thanks for the review.
Lauren @ Lemon & Mocha
Thank you for this bean salad recipe! I made it as part of a big family dinner and everyone was asking me for the recipe. It was so flavorful and really great leftover as well!
Kate
Wonderful, Lauren!
Mandy
Hi Kate
At the week-end I made your Lemon Parsley Bean Salad for my family. It was so good. We had it as a side but I love that there were leftovers and I can put it in my lunchtime salads for work. It was very refreshing on a hot summers day. We are having a very hot summer in England this year so loving your post for no cook recipes.
Kate
It’s hot everywhere then! I’m glad you enjoyed it, Mandy. Thanks for your review.
Micha Delange
This is part of my fortnightly roster of summery work lunches. Fresh andfilling (but never forget a mint afterwards for any sneaky garlic breath!). It’s so cheap and easy because I never have to worry because it’s there already made for the week. So good I even look after my windowsill herbs so they give me the yield for this. I have made this salad a dozen times at least. Thank you Kate!
Kate
You’re welcome! Thanks for your review, Micha.
Maclean Nash
I love my mom’s bean salad. Everybody does.
BUT I have made so many of your recipes and they have literally, never been a disappointment.
So, I bit the bullet and made your bean salad for a family BBQ this weekend.
When I told everyone it was a new recipe they seemed skeptical and took only a small portion. But what did everyone get seconds of? The bean salad! My mom even asked for the recipe!
We loved the light dressing and all of the herbs!
I tweaked the recipe only slightly by using one can garbanzo bean, one can red kidney and one can mixed bean and I added more celery and cucumber for extra crunch. It was perfect.
Thank you so much!
Kate
I love to hear that, Maclean!! Thanks for sharing and for your review.
Jenn
Love this bean salad recipe–always gets rave reviews when I bring it to a party! I will say that I always make it with dill and I probably at least double the salt–which I think is what really gives it that bright pop!
Kate
Wonderful! Thank you, Jenn.
Lisa
Thank you so much for sharing this recipe! I live in Florida where nice lettuce is hard to find in the summer so lately, i have been making various grain/légume salads. I will definitely be making this today!
Kate
Wonderful, Lisa!
Diana
delicious!!!! cant wait to have it again.
Shelby Brown
Quite frankly I love anything with a nice big serving of beans in it, and this dish was great. My onion was pretty harsh so I scaled it back, but I’m always impressed when I find a recipe that makes me want to eat cucumber.
Kate
Thank you, Shelby for sharing!
Janelle
Hi! I made your bean salad recipe this morning so I could shake up my work lunch routine, and it was delicious! I had it with a piece of Indian flatbread to sop up the extra dressing. Very bright and refreshing. Thanks for sharing!
Kate
You’re welcome, Janelle!
Katie
I have never been more upset for not having a cucumber in the House!! I can’t wait to make this with the hummus of course! I can already tell this will be a 5 star recipe. That being said….I am making the hummus today!
Kate
Thank you Katie for having such faith in the recipe! :)
N
This was quite yummy. At first, I was skeptical, but after the first bite, I was changed into a believer.
Thank you!
Kate
I’m glad you tried it, N!
Jessica Thacker
I’m thinking of making this for a party. Do you think adding diced avocado would work well or leave it out?
Kate
I would be careful how long it’s left out as avocado is known to brown once exposed to air.