Quick Mediterranean-inspired Bean Salad with Tomato, Cucumber & Feta

Bright, crunchy, and ridiculously simple – this make-ahead bean salad is the star of Mother’s Day brunches, family reunions, and sun-drenched summer cookouts.

It’s not just a salad, it’s a scene-stealer.

Picture it: a warm spring afternoon, the table is set, and someone’s brought their famous seven-layer dip (again). But you arrive with this vibrant bean salad—fresh cherry tomatoes, crisp cucumber, tangy feta, and a zingy vinaigrette tossed with hearty white beans and fresh parsley. It’s not just a salad, it’s a scene-stealer.

This Mediterranean-inspired bean salad is perfect when you need a dish that’s:

• Quick to throw together
• No-fuss and no-cook
• Light but satisfying
• Great made ahead

Whether it’s Mother’s Day, a family celebration, or just your weekly meal prep, this one-bowl wonder is your new go-to.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Servings Yield: 4 to 6 servings

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🥗 Ingredients You’ll Need

For the Salad

• 1 (15 oz) can cannellini beans (or great northern beans), rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 small English cucumber (or Persian cucumber), diced
• ¼ cup red onion, finely chopped
• ⅓ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped

For the Dressing

• 3 tablespoons extra virgin olive oil
• 1½ tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced or grated
• Salt and freshly ground black pepper, to taste

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👩‍🍳 How to Make Bean Salad (Step-by-Step)

Step 1: Prep and Rinse the Beans

Open the can of beans and pour them into a colander or sieve. Rinse thoroughly under cold water to remove excess sodium and the canned liquid.
Let them drain completely for a few minutes.

💡 Tip: Pat beans dry with a paper towel for a less watery salad.

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Step 2: Chop the Fresh Ingredients

• Halve the cherry tomatoes lengthwise for a juicy, bite-sized texture.
• Dice the cucumber into small cubes. If the skin is thick or waxy, peel it first.
• Finely chop the red onion—too large and it will overpower each bite.
• Roughly chop the parsley, removing large stems.

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Step 3: Make the Dressing

In a small bowl or jar, combine:

• 3 tablespoon olive oil
• 1½ tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove minced garlic
• Salt and pepper to taste

Whisk well (or shake the jar) until emulsified and creamy-looking.

✅ Common Mistake to Avoid: Don’t skip the mustard—it helps the dressing emulsify and adds great tang.

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Step 4: Combine Everything

In a large mixing bowl, add:

• Rinsed beans
• Tomatoes
• Cucumber
• Red onion
• Chopped parsley

Pour the dressing over the salad and gently toss everything together until coated evenly.

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Step 5: Add the Feta

Crumble the feta over the top and give the salad one final gentle mix.

💡 Pro Tip: Add feta last to keep it from breaking down into mush.

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Step 6: Chill Before Serving (Optional but Recommended)

Let the salad rest in the fridge for 20–30 minutes before serving. This allows the flavors to meld and deepen.

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🧂 Ingredient Swaps & Variations

• Vegan Option: Omit feta or use a plant-based cheese.
• No red wine vinegar? Try lemon juice or apple cider vinegar.
• No beans on hand? Use chickpeas or black beans.
• Herb Swap: Fresh dill or mint instead of parsley.
• Extra crunch: Add chopped celery, bell pepper, or sliced radish.
• Add protein: Toss in grilled chicken or tuna for a full meal.

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🍽️ Serving Suggestions

• Serve chilled or at room temperature.
• Great over greens or inside a pita.
• Pair it with grilled meats or fish.
• Ideal for Mother’s Day brunch, potlucks, picnics, or weeknight dinners.
• Enjoy it solo for a healthy lunch!

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🙋‍♀️ FAQs & Troubleshooting

Can I make this ahead of time?
Yes! This salad tastes even better after it sits for a few hours. Store in the fridge in an airtight container.

How long does it last?
Up to 3–4 days in the refrigerator. The feta may soften over time but still tastes great.

Can I use dry beans instead of canned?
Absolutely—just cook and cool completely first. You'll need about 1½ cups cooked beans to replace a 15 oz can.

Can I make it without oil?
You can skip the oil, but the dressing won’t be as rich or balanced. Try using a splash of lemon juice with the vinegar for brightness.

Other Salads to try

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Roasted broccoli and raisin salad with a yogurt dressing >  is a salad that is not only good for you, but also tastes great
 Avocado cucumber salad. > It's a simple dish that is healthy and delicious.
Caprese Salad >  is a classic Italian dish that is perfect for a light lunch or summertime meal.

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