Description
This Mediterranean Bean Salad is a colorful and flavorful dish that is perfect for picnics, barbecues, or as a healthy side. Packed with protein and fresh herbs, it’s a satisfying option for vegetarians and vegans alike.
Ingredients
Units
Scale
Bean Salad:
- 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
- Bean Salad: In a large bowl, add the ingredients for the salad and toss.
- Bean Salad Dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, and Italian seasoning. Or add everything to a mason jar, seal the lid tightly and shake well.
Drizzle the dressing over the ingredients and toss again.
Refrigerate for 45-60 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
