Mediterranean Bean Salad
Give this Mediterranean Bean Salad a try—you’ll fall in love with its fresh flavors, nourishing ingredients, and the effortless joy it brings to any meal.
Ingredients
- 1 can 15 oz garbanzo beans, rinsed and drained
- 1 can 15 oz cannellini beans, rinsed and drained
- 1 can 15 oz 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
Bean Salad Dressing:
- 1/4 cup extra-virgin olive oil
- Juice of 1-1/2 lemons
- 1 clove garlic minced
- 1/2 teaspoon dried Italian seasoning
- Ground pepper and sea salt to taste
Instructions
- In a large bowl, combine the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, Parmesan cheese, Kalamata olives, and pepperoncini. Toss gently.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Italian seasoning, salt, and pepper to make the dressing. Alternatively, combine all dressing ingredients in a mason jar, seal the lid tightly, and shake well.
- Drizzle the dressing over the salad ingredients and toss until well coated.
- Refrigerate the salad for 45-60 minutes before serving to allow the flavors to meld.
Notes
Notes:
For a tangier flavor, add a splash of red wine vinegar to the dressing.
For a tangier flavor, add a splash of red wine vinegar to the dressing.