Divorce Salad Beans Feta Herbs

The name caught my attention first when I found this recipe scribbled in my grandmother's recipe box. She told me she called it Divorce Salad because it was the kind of thing you could throw together when life felt overwhelming, and somehow eating something colorful and alive made everything feel a little more manageable. Now I make it when I need something that feels like a celebration but requires almost zero energy.

Last summer I brought this to a potluck when three different people were going through major life changes, and we ended up sitting around the bowl picking at it for hours, talking and laughing. There is something about the bright colors and crisp textures that just makes people want to gather around it.

Ingredients

• Chickpeas: These creamy legumes form the hearty base that holds up beautifully to marinating
• Black beans: Earthy and substantial, they balance the bright dressing with their mild sweetness
• Red wine vinegar: The acid that makes everything pop, creating that addictive tangy bite
• Olive oil: Use a good one here since the flavor really shines through the simple dressing
• Red onion: Thinly sliced, they mellow out in the marinade while maintaining their signature crunch
• Feta cheese: Salty and creamy little nuggets that melt into the beans just enough
• Fresh parsley: Brings a grassy bright note that cuts through the richness

Instructions

Rinse and drain your beans:

Open both cans and dump the beans into a colander, giving them a thorough rinse under cold water until the foam disappears

Whisk together the dressing:

In a small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper until well emulsified

Combine beans and dressing:

Pour the beans into a large mixing bowl and toss them with the dressing until every bean is coated

Add the crunch and cream:

Fold in the sliced red onion, crumbled feta, and chopped parsley

Let it rest:

Cover the bowl and refrigerate for at least 30 minutes, though honestly it is infinitely better after a few hours

Save

My friend who swears she hates bean salad ate three servings at my last dinner party and asked for the recipe before she even left. That is when I knew this was not just another side dish but something special.

Make It Your Own

I have learned that the base formula of beans, sharp cheese, and bright herbs can take you in so many delicious directions depending on what you have on hand or what flavors you are craving.

Serving Suggestions

This salad shines alongside grilled meats or as part of a Mediterranean spread with hummus and warm pita. Sometimes I just eat it straight from the container with a fork for lunch.

Storage And Meal Prep

The beauty of Divorce Salad is that it was practically designed for busy weeks when you need something ready to grab. Store it in an airtight container and it will be there waiting for you.

• Give it a quick stir before serving as the dressing settles
• The onions will continue to mellow each day
• Add delicate fresh herbs like basil right before eating

Save

Sometimes the simplest recipes are the ones that become part of your regular rotation, and this one has earned its place in my permanent rotation.

Recipe Guide

→ Why is it called Divorce Salad?

The name likely refers to the separation of ingredients—distinct beans, cheese, and vegetables that maintain their individual textures while sharing a unified dressing. It's also a dish that's easy to pack up and take with you during life transitions.

→ How long should I marinate the beans?

For optimal flavor, refrigerate for at least 30 minutes before serving. However, the salad tastes even better after several hours or overnight in the refrigerator, allowing the beans to fully absorb the tangy dressing.

→ Can I use dried beans instead of canned?

Absolutely. Cook about 1 cup of dried chickpeas and 1 cup of dried black beans until tender, then drain and cool completely before combining with the dressing. This method takes longer but offers a firmer texture.

→ What can I substitute for feta cheese?

Goat cheese provides a similar tangy creaminess, while sharp cheddar offers a bolder flavor. For a dairy-free version, omit the cheese entirely or use vegan feta alternatives—the salad remains delicious without it.

→ How long does this salad last in the refrigerator?

Stored in an airtight container, the salad stays fresh for 3 to 4 days. The flavors actually improve over time as the beans continue marinating, making it an excellent meal-prep option for the week.

→ What vegetables can I add to customize this dish?

Diced bell peppers, cucumber, cherry tomatoes, or shredded carrots all complement the Mediterranean flavors. Add crunchy vegetables like celery or radishes for texture, or incorporate chopped olives for extra briny depth.