Mediterranean Bean Salad
Mediterranean Bean Salad loaded with chickpeas, cannellini beans, kidney beans, fresh vegetables, herbs, and a zesty lemon dressing. A healthy and satisfying salad for any occasion.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
For the Salad
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, sliced (optional)
1/3 cup pepperoncini, sliced (optional)
For the Dressing
1/4 cup extra-virgin olive oil
Juice of 1½ lemons
1 garlic clove, minced
1/2 teaspoon dried Italian seasoning
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
In a large mixing bowl, combine the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, Parmesan cheese, olives, and pepperoncini.
In a small bowl, whisk together the olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper until well combined.
Pour the dressing over the bean mixture.
Toss gently until all ingredients are evenly coated.
Cover and refrigerate for 45–60 minutes to allow the flavors to meld.
Stir gently before serving and adjust seasoning if needed.
Notes
This salad tastes even better after a few hours in the refrigerator.
Add crumbled feta cheese for a Mediterranean twist.
For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Excellent as a side dish, light lunch, or picnic salad.
Find it online: https://allcookedup.com/mediterranean-bean-salad/
