Description
This Mediterranean Bean Salad is loaded with hearty legumes, fresh vegetables, and herbs all tossed in a bright, zesty Mediterranean dressing. It’s nutritious, flavorful, and perfect for potlucks or summer barbecues.
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
- 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
1. In a large bowl, add the ingredients for the salad and toss.
2. Drizzle the dressing over the ingredients and toss again.
3. Refrigerate for 45-60 minutes before serving.
4. In a small bowl, whisk together the olive oil, lemon juice, garlic and Italian seasoning, or add everything to a mason jar, seal tightly and shake well.
Notes
Use feta cheese instead of Parmesan.
Add other vegetables like chopped zucchini and red pepper.
Toss in some extra Kalamata olives and pepperoncini.
Add fresh basil leaves cut into ribbons.
Double the dressing so the beans can marinate, leaving extra for a green salad.
Sprinkle in about 1/4 teaspoon each of dried basil and oregano for a more robust flavor.