Mediterranean Bean Salad Recipe
A fresh and vibrant Mediterranean Bean Salad combining three types of beans with crisp vegetables, fresh herbs, and a zesty lemon-garlic dressing. This easy-to-make salad is perfect for a light lunch, a flavorful side dish, or a healthy party appetizer, with bold Mediterranean flavors and a satisfying texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45-60 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Beans and Vegetables
- 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
- 1/2 cup Kalamata olives, optional
- 1/3 cup pepperoncini, optional
Cheese
- 1/4 cup Parmesan cheese, finely grated
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 beans, cannellini beans, kidney beans, finely chopped red onion, celery, peeled and chopped cucumber, Italian parsley, basil, tomatoes, and if using, the Kalamata olives and pepperoncini. Toss gently to mix all components 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. Alternatively, put all dressing ingredients into a mason jar, seal tightly, and shake vigorously until well combined.
- Dress the Salad: Drizzle the prepared dressing over the mixed salad ingredients. Toss everything thoroughly to coat all the beans and vegetables evenly with the dressing.
- Chill Before Serving: Cover the salad and refrigerate for 45 to 60 minutes before serving. This allows the flavors to meld beautifully and the salad to chill for optimal refreshment.
- Serve and Garnish: Before serving, sprinkle the finely grated Parmesan cheese on top for a savory finish. Add additional salt and pepper to taste if desired.
Notes
- For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- This salad can be prepared a day ahead and keeps well refrigerated for up to 2 days.
- Optional olives and pepperoncini add a nice briny and tangy flavor contrast but can be omitted if preferred.
- Ensure the cucumber is peeled and seeded to avoid excess moisture in the salad.
- Serve chilled for best taste and refreshing flavor.
Keywords: Mediterranean Bean Salad, Bean Salad, Healthy Salad, Vegetarian Salad, No-Cook Recipe, Mediterranean Diet, Easy Salad
Find it online: https://familyfavplates.com/mediterranean-bean-salad-recipe/
