Mediterranean Bean Salad
This vibrant Mediterranean Bean Salad is packed with protein, fresh herbs, and a tangy dressing, making it a delicious and healthy side dish for any meal.
Ingredients
Beans and Vegetables
- 1 can 15-ounce can garbanzo beans, rinsed and drained
- 1 can 15-ounce can cannellini beans, rinsed and drained
- 1 can 15-ounce can kidney beans, rinsed and drained
- 1/4 cup red onion, chopped fine
- 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, chopped fine
- 1/4 cup Parmesan cheese, finely grated optional
- 1/2 cup Kalamata olives, optional
- 1/3 cup pepperoncini, optional
Dressing
- 1/4 cup extra-virgin olive oil
- 1-1/2 juices lemons, juiced
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried Italian seasoning
- to taste pepper and sea salt
Instructions
Preparation
- Begin by rinsing and draining the beans. Chop your vegetables.
Mixing Ingredients
- In a large bowl, add the garbanzo beans, cannellini beans, kidney beans, chopped red onion, diced celery, chopped cucumbers, parsley, basil, and tomatoes.
- If using, toss in the Kalamata olives and Parmesan cheese.
Preparing the Dressing
- In a separate bowl, combine the olive oil, lemon juice, minced garlic, dried Italian seasoning, pepper, and salt. Whisk together.
Assembling the Salad
- Pour the dressing over the salad mixture and toss everything together gently.
- Cover the bowl and refrigerate for about 45-60 minutes to let the flavors meld.
Serving
- Once ready, give it one last toss before serving. Scoop generous portions into bowls.
- Feel free to personalize by adding extra ingredients.
Notes
Use fresh ingredients for the best flavor. Don't skip refrigerating the salad to allow flavors to meld.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 2gSodium: 300mgFiber: 8gSugar: 3g
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