Bright, zesty, and endlessly customizable, this vibrant bean salad is a true crowd-pleaser. Packed with fresh vegetables, briny olives, creamy feta, and a tangy lemon-herb dressing, it’s the perfect make-ahead dish for picnics, potlucks, or a flavorful side.
Serves: 8 | Prep Time: 15 minutes | Chill Time: 1+ hour
Total Time: 1 hour 15 minutes (mostly inactive)
Ingredients
For the Salad:
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1 (15 oz) can black-eyed peas, drained and rinsed
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1 (15 oz) can cannellini beans, drained and rinsed
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1 red bell pepper, finely diced
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1 cup cherry or grape tomatoes, halved
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1 large cucumber, seeded and diced
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½ cup pitted kalamata olives, roughly chopped
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½ medium red onion, finely diced
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¼ cup fresh mint, chopped
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¼ cup fresh parsley, chopped
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¾ cup (about 4 oz) crumbled feta cheese
For the Dressing:
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⅓ cup extra virgin olive oil
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Juice of 1 large lemon (about 3 tbsp)
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2 tablespoons red wine vinegar
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1 large clove garlic, minced
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1 teaspoon honey or maple syrup
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½ teaspoon dried oregano
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Salt and freshly ground black pepper, to taste
