Description
A fresh and vibrant Mediterranean bean salad loaded with hearty beans, crisp vegetables, herbs, and a zesty lemon dressing. Perfect as a light meal or flavorful side dish.
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
- 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, peeled and minced
- 1/2 teaspoon dried Italian seasoning
- Ground pepper and sea salt to taste
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and Italian seasoning, or add to a mason jar, seal, and shake well to combine.
- In a large bowl, combine the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, Parmesan cheese, olives, and pepperoncini.
- Drizzle the prepared dressing over the salad and toss well to coat evenly.
- Season with ground pepper and sea salt to taste.
- Refrigerate for 45–60 minutes before serving to allow flavors to meld.
Notes
- For a vegan version, omit the Parmesan cheese or replace with a plant-based alternative.
- This salad tastes even better the next day as the flavors develop.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Adjust lemon juice and seasoning to taste for more brightness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 5 mg
