Description
A refreshing and nutritious Mediterranean Bean Salad packed with flavors and textures, perfect for any occasion.
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 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
- 1/2 cup Kalamata olives, optional
- 1/3 cup pepperoncini, optional
- 1/4 cup extra-virgin olive oil (for dressing)
- Juice of 1–1/2 lemons (for dressing)
- 1 clove garlic, peeled and minced (for dressing)
- 1/2 teaspoon dried Italian seasoning (for dressing)
- Ground pepper and sea salt to taste (for dressing)
Instructions
- In a large bowl, add the ingredients for the salad and toss.
- Drizzle the dressing over the ingredients and toss again.
- Refrigerate for 45-60 minutes before serving.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, and Italian seasoning for the dressing. Alternatively, add everything to a mason jar, seal the lid tightly, and shake well.
Notes
- For added flavor, let the salad sit in the refrigerator for a longer time.
- Feel free to customize the salad with your favorite vegetables or beans.
- This salad can be served as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg