Mediterranean Bean Salad Recipe
This vibrant Mediterranean Bean Salad is a fresh and hearty dish packed with a variety of beans, crisp vegetables, and aromatic herbs, all tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch or a side dish, this recipe comes together quickly and is ideal for meal prepping or entertaining.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
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, add the rinsed and drained garbanzo, cannellini, and kidney beans along with the chopped red onion, celery, cucumber, Italian parsley, fresh 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, freshly squeezed lemon juice, minced garlic, and dried Italian seasoning until well combined. Alternatively, combine these ingredients in a mason jar, seal the lid tightly, and shake vigorously to emulsify the dressing.
- Toss Salad with Dressing: Drizzle the prepared dressing over the bean and vegetable mixture. Toss the salad thoroughly to ensure all components are evenly coated with the dressing.
- Chill Before Serving: Cover the salad and refrigerate for 45 to 60 minutes. Chilling allows the flavors to meld beautifully, enhancing the overall taste of the salad before serving.
Notes
- For best flavor, refrigerate the salad for at least an hour before serving to allow the dressing to soak into the beans and vegetables.
- Kalamata olives and pepperoncini are optional, but they add a nice briny and tangy kick to the salad.
- Feel free to swap the Parmesan cheese with a vegetarian alternative or omit entirely for a vegan option.
- Make sure to rinse and drain the canned beans thoroughly to reduce sodium and prevent excess liquid in the salad.
Keywords: Mediterranean bean salad, healthy salad, vegetarian salad, cold bean salad, easy side dish, lemon dressing
Find it online: https://kitchenwithkai.com/mediterranean-bean-salad-recipe/
