Tag Archives: the Mediterranean Dish

White Beans with Garlic, Lemon and Cherry Tomatoes

Posted on April 23, 2026 by nina in the kitchen

The Mediterranean Dish introduced me to this recipe and I love it! Easy, flavorful, healthy and satisfying!! You can add more or less of the ingredients to meet your own taste

Ingredients

2 tablespoons olive oil
4-6 large cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
Salt and pepper
2-15 oz. cans cannellini beans, drained
2 cups cherry tomatoes, halved
1/3 cup Parmesan cheese, grated
1/3 cup Romano cheese, grated
1 cup chopped flat leaf parsley
3 tablespoons fresh lemon juice

Directions

Heat a large sauté pan over medium heat. When hot add the olive oil.
Add garlic and sauté and stir 30 seconds.
Add beans and 1/2 cup water; mix well.
Add spices and cherry tomatoes and cook throughly until hot, about 5-10 minutes.
Add Parmesan, Romano, parsley and lemon juice. Mix well.
Voila! That’s it! You’re done. Serves 4 as a main dish or 6-8 as a side
You can serve with warmed pita or crusty bread as you like

Mediterranean Bean Salad

Posted on October 9, 2020 by nina in the kitchen

The Original Dish is one of my favorite food bloggers. My recipe is based on her version of the traditional 3 Bean Salad. I will definitely make this again!

I substituted dried oregano for her fresh parsley, mint and basil. I also substituted black eyed peas for her chickpeas and added feta cheese and fresh tomato! My recipe here is like Village Greek Salad meets 3 Bean Salad!

This recipe has some flexibility. Try any combination of 3 varieties of canned beans. Suzy and I both agree that there are better options than canned green and yellow wax beans.

Ingredients

1 15 oz can dark red kidney beans, drained and rinsed
1 15 oz can cannellini beans, drained and rinsed
1 15 oz can black eyed peas, drained and rinsed
1 green pepper, cored and chopped
1 red pepper, cored and chopped
1 English cucumber, diced
1 tomato, cut in large chunks, optional
1 cup chopped red onion
1/3 – 1/2 cup capers
4-8 ounces block style feta cheese, cut into cubes, optional
1/2-1 tablespoon dried oregano

Garlic–Dijon Vinaigrette

2 large garlic cloves, minced
1/2 tablespoon Dijon mustard
2 tablespoons lemon juice
1 teaspoon sugar
1/4 cup extra virgin olive oil
Salt and black pepper

Directions

In a large bowl or on a large platter place beans, peppers, cucumber, onion, capers, tomato and feta. Decide to either keep all items separate on a platter for serving or mixing them all up in a bowl.
Sprinkle oregano over all
In a small bowl whisk together vinaigrette ingredients till combined and thick.
Pour vinaigrette over platter of beans or mix into bowl of these same ingredients. Cover and refrigerate an hour or so before serving so beans absorb the vinaigrette.