Description
This Mediterranean Bean Salad is packed with three types of beans, fresh vegetables, herbs, and a bright lemon dressing. It is a refreshing cold salad that works perfectly for potlucks, summer barbecues, and make-ahead 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, finely chopped
- 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, finely chopped
- 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, minced
- 1/2 teaspoon dried Italian seasoning
- Sea salt, to taste
- Ground black pepper, to taste
Instructions
- Add all beans, vegetables, herbs, cheese, olives, and pepperoncini to a large bowl and toss gently.
- In a small bowl or jar, whisk or shake together olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper.
- Pour the dressing over the salad and toss until evenly coated.
- Cover and refrigerate for 45 to 60 minutes before serving.
- Toss again just before serving and adjust seasoning if needed.
Notes
- Use feta cheese instead of Parmesan for a different flavor.
- Add chopped zucchini or red bell pepper for extra crunch.
- Add fresh basil leaves cut into ribbons just before serving.
- Double the dressing if you want the beans to marinate more deeply.
- Sprinkle in dried basil and oregano for a more robust flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 332
- Sugar: 10g
- Sodium: 718mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 3mg