Description
Mediterranean Bean Salad made with three kinds of beans, fresh vegetables, herbs, and a lemony Mediterranean dressing. A nutritious cold salad that travels well and tastes even better after chilling.
Ingredients
Scale
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1/4 cup red onion, finely chopped
- 3/4 cup celery, chopped
- 1 small cucumber, peeled, seeded, and chopped
- 3/4 cup fresh Italian parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tomatoes, finely chopped
- 1/4 cup Parmesan cheese, finely grated
- 1/2 cup Kalamata olives (optional)
- 1/3 cup pepperoncini (optional)
- 1/4 cup extra-virgin olive oil
- Juice of 1 1/2 lemons
- 1 clove garlic, minced
- 1/2 teaspoon dried Italian seasoning
- Sea salt, to taste
- Ground pepper, to taste
Instructions
- Add the rinsed and drained beans to a large bowl.
- Add the chopped vegetables, herbs, cheese, and optional olives and pepperoncini.
- In a small bowl or jar, whisk or shake together the olive oil, lemon juice, garlic, and Italian seasoning.
- Pour the dressing over the salad and toss gently to combine.
- Cover and refrigerate for 45 to 60 minutes before serving.
Notes
- Use feta cheese instead of Parmesan if preferred.
- Add chopped zucchini or red bell pepper for variety.
- Double the dressing for deeper flavor and better marinating.
- Stir the salad before serving to redistribute the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 332
- Sugar: 10g
- Sodium: 718mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 3mg