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Mediterranean Bean Salad

A vibrant and nutritious Mediterranean Bean Salad packed with protein from beans and fresh vegetables, perfect as a side dish or main course.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

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
  • 1/2 cup Kalamata olives, optional
  • 1/3 cup pepperoncini, optional
Dressing
  • 1/4 cup extra-virgin olive oil
  • Juice of 1-1/2 lemons lemon juice
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried Italian seasoning
  • Ground pepper and sea salt to taste

Method
 

Preparation
  1. In a large bowl, add the ingredients for the salad and toss them together.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, and Italian seasoning. Alternatively, you can add everything to a mason jar, seal it tightly, and shake well.
  3. Drizzle the dressing over the salad ingredients and toss again to combine.
  4. Refrigerate the salad for 45-60 minutes before serving to let the flavors meld together.

Notes

Store any leftovers of the Mediterranean Bean Salad in an airtight container in the refrigerator for about 3-5 days. If too dry after storing, add a bit more dressing before serving. For a spicier kick, add jalapeños or crushed red pepper flakes. Fresh herbs provide the best flavor, but dried can be used. Experiment with different beans and vegetables for variety.