Mediterranean Bean Salad
A colorful and nutritious salad combining beans, fresh vegetables, and a zesty dressing, perfect for a healthy meal or side.
Ingredients
Beans
- 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
Vegetables and Herbs
- 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
Additional Ingredients
- 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
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried Italian seasoning
- Ground pepper and sea salt to taste
Instructions
Preparation
- In a large mixing bowl, add the garbanzo beans, cannellini beans, and kidney beans.
- Toss in the chopped red onion, celery, cucumber, and tomatoes.
- Gently fold in the parsley and basil.
- If using, add the Parmesan cheese and olives.
- In a separate bowl, whisk together olive oil, lemon juice, garlic, Italian seasoning, pepper, and salt.
- Pour the dressing over the salad and toss to coat all the ingredients evenly.
- Let it sit for about 15-30 minutes to allow the flavors to meld.
- Serve fresh or refrigerate for later.
Notes
Choose canned beans for convenience or cook beans from scratch for better taste. For extra zing, add a splash of red wine vinegar or Dijon mustard to the dressing. This salad can be stored in the fridge for up to three days, just stir before serving.