Description
A vibrant and refreshing Mediterranean Bean Salad packed with a variety of beans, fresh vegetables, herbs, and a zesty lemon-olive oil dressing. This salad is perfect as a light lunch, side dish, or a healthy option for gatherings and meal prep.
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 & 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
- Prepare the Salad Base: In a large bowl, combine the rinsed and drained garbanzo beans, cannellini beans, kidney beans, finely chopped red onion, celery, peeled and chopped cucumber, Italian parsley, basil, and tomatoes. Toss gently to mix all the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, and dried Italian seasoning until well combined. Alternatively, add all dressing ingredients to a mason jar, seal tightly, and shake well to emulsify.
- Toss Salad with Dressing: Drizzle the prepared dressing over the bean and vegetable mixture. Add Parmesan cheese, Kalamata olives, and pepperoncini if using. Toss everything thoroughly to coat the salad evenly with the dressing and distribute the add-ins.
- Chill Before Serving: Cover the bowl and refrigerate the salad for 45 to 60 minutes. This resting time allows the flavors to meld beautifully, enhancing the overall taste and texture.
Notes
- For best flavor, chill the salad to let the dressing infuse the beans and vegetables before serving.
- Optional ingredients like Kalamata olives and pepperoncini add a nice briny and tangy contrast; omit if preferred.
- This salad can be prepared a day in advance and stored in an airtight container in the refrigerator.
- Parmesan cheese can be omitted if a dairy-free version is desired.
- Adjust salt and pepper according to taste after chilling, as flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Mediterranean bean salad, healthy salad, vegetarian salad, no-cook salad, lemon dressing, summer salad, easy bean salad
