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Fresh Dense Bean Salad Recipe with Lemon Herb Vinaigrette and Feta Perfect for Summer

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A fresh, dense bean salad featuring cannellini and kidney beans tossed in a bright lemon herb vinaigrette with creamy feta, perfect for a light yet satisfying summer meal.

Ingredients

Scale
  • 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 cup (150 g) cooked chickpeas (optional)
  • 1 medium cucumber, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 small red onion, finely chopped and soaked in cold water for 10 minutes
  • 1/4 cup (10 g) fresh parsley, chopped
  • 1/4 cup (10 g) fresh mint, chopped (optional)
  • 1/2 cup (75 g) crumbled feta cheese
  • 1/4 cup (60 ml) freshly squeezed lemon juice (about 1 large lemon)
  • 1/3 cup (80 ml) extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1/2 tsp dried oregano or 1 tbsp fresh oregano, finely chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Drain and rinse cannellini and kidney beans under cold water until water runs clear. Let drain completely (about 5 minutes).
  2. Dice cucumber into small bite-sized cubes (about 1/2 inch). Halve cherry tomatoes. Finely chop red onion and soak in cold water for 10 minutes, then drain and pat dry.
  3. Finely chop parsley and mint (if using).
  4. In a small bowl, whisk together lemon juice, minced garlic, Dijon mustard, honey, and oregano. Slowly drizzle in olive oil while whisking vigorously to emulsify. Season with salt and pepper to taste.
  5. In a large mixing bowl, combine drained beans, cucumber, tomatoes, onion, and herbs. Pour vinaigrette over salad and gently toss to coat evenly without smashing the beans.
  6. Sprinkle crumbled feta over the top and gently toss or leave on top for presentation.
  7. Let the salad sit at room temperature for at least 10 minutes before serving to allow flavors to meld.

Notes

For best texture, rinse and drain beans thoroughly to avoid sogginess. Soak red onion for 10 minutes to mellow sharpness. Whisk olive oil slowly into vinaigrette for a creamy emulsion. Let salad rest 10 minutes before serving to meld flavors. For vegan option, omit feta or substitute with dairy-free cheese.

Nutrition

Keywords: bean salad, lemon herb vinaigrette, feta, summer salad, healthy salad, quick salad, vegetarian, gluten-free

Find it online: https://tempotaste.com/fresh-dense-bean-salad-recipe-with-lemon-herb-vinaigrette-and-feta-perfect-for-summer/