Description
A vibrant Mediterranean Bean Salad that blends creamy beans, crisp vegetables, and fragrant herbs for a refreshing meal.
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
- 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
- Add the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, Parmesan cheese, Kalamata olives (if using), and pepperoncini (if using) into a large bowl. Gently toss the ingredients together.
- Whisk together the olive oil, lemon juice, minced garlic, and dried Italian seasoning in a small bowl. Combine all the dressing ingredients in a mason jar, seal the lid tightly, and shake well until thoroughly mixed.
- Drizzle the dressing over the salad ingredients and toss again until everything is evenly coated.
- Refrigerate the salad for 45–60 minutes to let the flavors meld.
- Serve chilled and enjoy!
Notes
This salad tastes even better the next day! Feel free to prep it in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg