Description
A quick and easy Mediterranean Bean Salad packed with protein, fresh veggies, and vibrant flavors, perfect for summer gatherings and meal prep.
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
- Combine the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, and tomatoes in a large bowl. Toss gently to mix.
- Whisk together the extra-virgin olive oil, lemon juice, minced garlic, dried Italian seasoning, and season with ground pepper and sea salt to taste in a small bowl.
- Drizzle the dressing over the bean and vegetable mixture and toss again to coat everything beautifully.
- Fold in Kalamata olives and pepperoncini gently, if using.
- Cover the salad and refrigerate for 45-60 minutes before serving to blend the flavors.
- Serve chilled, garnished with the grated Parmesan cheese.
Notes
This salad can be made a day in advance for enhanced flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg