Mediterranean Bean Salad Recipe
Introduction
This Mediterranean Bean Salad is a vibrant, nutritious dish perfect for warm days or as a hearty side. Packed with a variety of beans, fresh herbs, and a zesty lemon dressing, it offers a delightful mix of flavors and textures that everyone will enjoy.
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
Bean Salad Dressing
- 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
- Step 1: In a large bowl, combine all the salad ingredients: garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, Parmesan cheese, Kalamata olives, and pepperoncini (if using). Toss gently to mix.
- Step 2: Prepare the dressing by whisking together the olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper in a small bowl. Alternatively, add all dressing ingredients to a mason jar, seal tightly, and shake well until combined.
- Step 3: Drizzle the dressing evenly over the salad and toss again until everything is well coated.
- Step 4: Cover and refrigerate the salad for 45 to 60 minutes before serving to allow the flavors to meld beautifully.
Tips & Variations
- For extra crunch, add toasted pine nuts or walnuts just before serving.
- Try swapping fresh basil for mint or oregano to change the flavor profile.
- If you prefer a tangier dressing, increase the lemon juice by a tablespoon or two.
- Use low-sodium canned beans and rinse them well to reduce salt content.
- Add diced bell peppers or cucumber seeds for additional texture and freshness.
Storage
Store the Mediterranean Bean Salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the salad is best enjoyed within the first couple of days for optimal freshness. If needed, give it a gentle toss before serving again. This salad is served cold and does not require reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned?
Yes, but be sure to soak and cook the dried beans thoroughly before using them in this salad. Using canned beans is a convenient shortcut that saves time.
Is this salad suitable for vegans?
You can make it vegan by omitting the Parmesan cheese or substituting it with a plant-based alternative. Otherwise, the salad is naturally made with plant-based ingredients.
PrintMediterranean Bean Salad Recipe
This vibrant Mediterranean Bean Salad is a refreshing and hearty dish packed with a variety of beans, fresh vegetables, and aromatic herbs, all tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch, side dish, or a healthy potluck option, this salad combines the Mediterranean flavors of olives, basil, and parsley with the satisfying texture of beans and crisp vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
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
- 1/2 cup Kalamata olives, optional
- 1/3 cup pepperoncini, optional
Bean Salad Dressing
- 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
- Prepare the beans and vegetables: In a large bowl, combine the rinsed and drained garbanzo beans, cannellini beans, and kidney beans. Add the finely chopped red onion, celery, peeled and chopped cucumber, fresh Italian parsley, fresh basil, and finely chopped tomatoes. Toss these ingredients together to mix evenly.
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, juice of 1 1/2 lemons, minced garlic, and dried Italian seasoning. Alternatively, place all dressing ingredients into a mason jar, seal tightly, and shake vigorously until emulsified. Season with ground pepper and sea salt to taste.
- Toss the salad with dressing: Drizzle the prepared dressing over the bean and vegetable mixture. Add optional Kalamata olives and pepperoncini if using. Toss the salad thoroughly to ensure all ingredients are coated well with the dressing.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate the salad for 45 to 60 minutes. This resting time allows the flavors to meld and enhances the taste before serving.
Notes
- For added protein, consider topping the salad with grilled chicken or feta cheese.
- Adjust the level of garlic and lemon juice in the dressing according to your taste preference.
- Kalamata olives and pepperoncini add a tangy and slightly spicy kick but can be omitted for a milder flavor.
- This salad is best served chilled and tastes even better the next day as the flavors continue to develop.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Mediterranean bean salad, bean salad, vegetarian salad, healthy salad, no cook salad, lemon dressing, Italian seasoning, easy salad recipe
