Mediterranean Bean Salad
A colorful and healthy salad combining various beans and vegetables, perfect as a light lunch or side dish.
Ingredients
Salad Ingredients
- 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 optional
- 1/2 cup Kalamata olives optional
- 1/3 cup pepperoncini optional
Dressing Ingredients
- 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
Preparation
- In a large bowl, add the salad ingredients and toss them together.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, and Italian seasoning. Alternatively, put all dressing ingredients into a mason jar, seal tightly, and shake well.
- Drizzle the dressing over the salad ingredients and toss again.
- Refrigerate the salad for 45-60 minutes before serving to let the flavors blend.
Notes
Serve cold as a main dish or side. It pairs well with grilled meats or as part of a larger spread. Store leftovers in an airtight container for 3-5 days. Rinse beans to remove excess sodium. Adjust dressing to taste.