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Mediterranean Bean Salad

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A vibrant and zesty Mediterranean Bean Salad, perfect for any occasion and packed with nutrients.

Ingredients

Scale
  • 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

  1. Drain and rinse your beans.
  2. Chop your red onion, celery, cucumber, parsley, basil, and tomatoes.
  3. Combine the rinsed beans with the chopped vegetables in a large mixing bowl.
  4. Whisk together olive oil, lemon juice, minced garlic, Italian seasoning, and a sprinkle of salt and pepper in a separate bowl.
  5. Toss the dressing over the bean mixture and combine gently.
  6. Cover and refrigerate the salad for at least 30 minutes.
  7. Serve and enjoy, adding garnishes if desired.

Notes

Feel free to adjust salt, pepper, and acidity to your taste. This salad is great for meal prep and gets better with time in the fridge.

Nutrition

Keywords: salad, Mediterranean, healthy, beans, vegetarian

Find it online: https://basilboard.com/minute-mediterranean-bean-salad-weeknight-dinners/