Description
A vibrant and refreshing Mediterranean Bean Salad combining three varieties of beans with fresh vegetables, herbs, and a zesty lemon-garlic dressing. This quick and easy no-cook recipe delivers a nutritious, protein-packed dish perfect for light lunches or as a hearty side at any gathering.
Ingredients
Scale
Beans
- 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
Vegetables and Herbs
- 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
Add-ins
- 1/4 cup Parmesan cheese, finely grated
- 1/2 cup Kalamata olives (optional)
- 1/3 cup pepperoncini (optional)
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
- Combine Salad Ingredients: In a large bowl, combine the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, Italian parsley, basil, tomatoes, Parmesan cheese, Kalamata olives, and pepperoncini if using. Toss gently to mix all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, and dried Italian seasoning until well emulsified. Alternatively, combine all dressing ingredients in a mason jar, tightly seal the lid, and shake vigorously to blend.
- Add Dressing and Toss: Drizzle the prepared dressing over the bean and vegetable mixture. Toss gently to ensure everything is evenly coated with the tangy dressing.
- Refrigerate Before Serving: Cover the salad and refrigerate for 45 to 60 minutes to allow flavors to meld beautifully, enhancing the overall taste.
Notes
- This salad is best served chilled and can be prepared a few hours in advance.
- For a vegan version, omit the Parmesan cheese or substitute with vegan cheese.
- Kalamata olives and pepperoncini add a briny, tangy flavor but can be omitted if preferred.
- Adjust salt and pepper to taste after refrigeration as flavors intensify.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Mediterranean Bean Salad, Chickpea Salad, Healthy Salad, No-Cook Salad, Vegan Option Salad, Summer Salad, Bean Salad with Dressing
