Description
A vibrant and healthy Mediterranean Bean Salad loaded with fresh vegetables and beans, perfect for busy families.
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 large bowl, add the cans of garbanzo, cannellini, and kidney beans. Rinse and drain them well.
- Add in chopped red onion, celery, cucumber, parsley, basil, and tomatoes. The colors should be lively and inviting.
- In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, and Italian seasoning.
- Drizzle the dressing over the beans and vegetables in the large bowl.
- Toss everything together until well combined.
- Season with sea salt and ground pepper to taste.
- Refrigerate for 45-60 minutes before serving.
Notes
For a creamier texture, consider adding a spoonful of yogurt or mustard to the dressing. Fresh basil adds a bright flavor to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean