Mediterranean 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
Scale
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
Find it online: https://topreci.com/mediterranean-bean-salad-recipe/
