Mediterranean Kidney Bean Salad

Mediterranean Kidney Bean Salad with Lemon

Mediterranean Kidney Bean Salad


This Mediterranean Kidney Bean Salad is really simple, and it’s one of our favorite lunch recipes. This recipe is perfect for making at the beginning of the week, to have either for lunch or as an afternoon snack. The protein and fiber in the beans help you feel fuller for longer. Mediterranean kidney bean salad great to eat on its own, but it’s also a terrific filling for pita bread. And since the oil and lemon juice act as a marinade, this is one of those recipes that tastes better and better as the days go on, so be sure to save some for later! You may find you enjoy the flavor later in the week than you did in the beginning. But, the fresh flavor is also delicious enough that you can whip this up as a side dish for a quick weeknight dinner. Give the recipe a try and let us know how you like it in the comments below.


Mediterranean Kidney Bean Salad

Mediterranean Kidney Bean Salad with Fork

A Mediterranean-inspired bean salad with a bright, lemony dressing.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6


  • 4 tablespoons olive oil
  • juice of 2 lemons
  • salt and pepper (to taste)
  • 3-15 oz. cans of kidney beans, rinsed well
  • 2 cloves garlic, crushed
  • 1 green pepper, chopped
  • 6 green onions, thinly sliced
  • 1 tbsp. parsley, chopped


  1. Whisk together olive oil, lemon juice, salt, and pepper in a large bowl. Add kidney beans, garlic, pepper, onions, and parsley and stir until combined.

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Yeah, I told my husband that I wasn’t going to buy anything bad at the grocery store this weekend and then I came home with a pint of ice cream. But it was on sale! And it was cardamom flavored! Really, I was helpless. I had no choice in the matter.

Girl, please stop posting this great looking recipes! You’re killing me. I’m going to make this one day for my mom & I. It looks soooo goood! {BTW…I have a Black Bean Brownie recipe on my blog, if you’re interested.} 🙂

No, they are not salty. The texture is similar to a “fudge-like” brownie, as opposed to “cake-like”. I’ve tried baking them longer to make them more “cake-like” but without much success. If you try them, let me know how they turn out for you.

I love any kind of bean salad, but I have never tried just kidney beans by themselves. Oddly enough I put them IN lots of other recipes. Your dressing sounds so good. I will try this for sure. Thank you for sharing.

YUM! I bet the parsley gives it great flavor. We love bean salad but I haven’t tried one like this. I will test it out but I’ll probably add red onions because I love them in bean salads 🙂 Putting your seeds in the mail today!

Ooh, red onions would be good in this! Especially if you let it sit for a while so all the flavors combine & the onions soften a little. 🙂

So excited for the seeds–thank you! It’s perfect gardening weather right now too–low 80s/upper 70s. THIS is why we moved to North Carolina!

Yum I’m going to try this tonight …I needed something healthy and filling to loose this baby weight …hi in fibre too bonus!

Out of curiosity, about how many “servings” would this recipe make? I am 20 and living on my own so this seems like a lot to me!

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