Four-Bean Mediterranean Salad with Lemon Vinaigrette
A colorful and protein-rich salad combining four types of beans with fresh vegetables and a zesty lemon vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs drained and rinsed canned chickpeas, drained and rinsed canned kidney beans, drained and rinsed canned green beans into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, drained and rinsed canned chickpeas
- 1 cup, drained and rinsed canned cannellini beans
- 1 cup, drained and rinsed canned kidney beans
- 1 cup, drained and rinsed canned green beans
- 1 cup halved cherry tomatoes
- 1 medium, diced cucumber
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 small clove minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 1 cup drained and rinsed chickpeas, 1 cup cannellini beans, 1 cup kidney beans, and 1 cup green beans.
- Step 2: Add 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley to the beans.
- Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 small minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Pour the lemon vinaigrette over the salad ingredients and toss gently until everything is evenly coated. Refrigerate for at least 20 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Four-Bean Mediterranean Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Four-Bean Mediterranean Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.
Can I substitute ingredients in Four-Bean Mediterranean Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Four-Bean Mediterranean Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Four-Bean Mediterranean Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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