Marinated Bean and Vegetable Salad

Marinated Bean and Vegetable Salad is a vibrant and herbaceous dish that’s packed with flavor, improving as it sits. This salad features a variety of ingredients like hearty beans, briny olives, salty sun-dried tomatoes, artichoke hearts, and fresh herbs, all marinated in a citrusy, garlicky dressing. It’s a nutritious and delicious option, easy to prepare, and perfect as a side dish or light main course.

Beans are a staple in the Mediterranean diet, celebrated for their health benefits and versatility. Rich in protein, fiber, vitamins, and minerals, they enhance any meal. This salad showcases beans transformed into a flavorful and satisfying dish that’s both healthy and delicious.

The combination of hearty beans with vegetables and fresh herbs creates delightful contrasts of textures and flavors, making this dish both satisfying and nutritious. The marination process enhances flavors, with the salad tasting even better after a day or two as ingredients meld to create a harmonious, robust taste.

I used Great Northern beans, but you can use any type, or even a mix of beans and lentils, or add cooked whole grains like farro or rice for added variety and nutrition. For more protein, add extra beans, shredded chicken, or chopped ham.

The simplicity of preparation and depth of flavor make it suitable for busy weeknights or special gatherings. Its versatility allows for the development of complex flavors with minimal effort. Serve this salad as a main course for a light meal or as a side dish to complement any main course.

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Marinated Bean and Vegetable Salad


Units Scale


  • 1 can (14 oz or 400 g) beans, drained and rinsed
  • 1 small shallot, halved and thinly sliced
  • 1/2 cup green olives, roughly chopped
  • 1/3 cup sun-dried tomatoes, roughly chopped
  • 14 oz can artichoke hearts, halved
  • 1 bunch fresh parsley, finely chopped
  • 34 sprigs fresh oregano, leaves removed and chopped
  • 1 teaspoon salt, plus more as needed
  • 1/2 teaspoon fresh cracked black pepper
  • 1 pint of small tomatoes, halved
  • 1 garlic clove, minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • lemon, zest and juice


    1. In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, lemon zest, and lemon juice until well combined. Add salt and pepper and adjust the seasoning to taste.
    2. In a large salad bowl, combine the beans, shallot, green olives, sun-dried tomatoes, artichoke hearts, parsley, and tomatoes.
    3. Add the fresh oregano sprigs, ensuring the leaves are evenly distributed throughout the salad.
    4. Pour the prepared dressing over the salad ingredients. Toss gently to ensure everything is evenly coated with the dressing.
    5. Cover the salad and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. For best results, let it marinate for a few hours or overnight.
    6. Before serving, let the salad sit at room temperature for about 20 minutes, and then give it a gentle toss to redistribute the dressing.
    7. Serve on its own or a bed of greens, and grains, alongside some protein, on toast…possibilities are endless.

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