Print

Mediterranean Bean Salad

Print Recipe

A vibrant and flavorful salad featuring a mix of protein-packed beans, fresh vegetables, and a zesty dressing, perfect for summer barbecues or light meals.

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, chopped finely
  • 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 finely
  • 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, peeled and minced
  • 1/2 teaspoon dried Italian seasoning
  • Ground pepper and sea salt to taste

Instructions

  1. In a large mixing bowl, combine garbanzo beans, cannellini beans, and kidney beans, along with red onion, celery, cucumber, parsley, basil, and tomatoes.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, and dried Italian seasoning until well combined.
  3. Drizzle the dressing over the salad and toss everything gently to coat.
  4. Refrigerate for 45-60 minutes before serving to allow flavors to meld.
  5. Prior to serving, adjust seasoning and give the salad a gentle toss.

Notes

Best enjoyed fresh, but can be stored in the refrigerator for up to three days. For a make-ahead option, prepare a day in advance.

Nutrition

Find it online: https://us.recipesfood.org/mediterranean-bean-salad/

Pinterest
Pinterest
fb-share-icon
Tiktok