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Mediterranean Bean Salad

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A vibrant and nutritious salad packed with protein and fresh vegetables, perfect for any occasion.

Ingredients

Scale
  • 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. Add all the salad ingredients to a large bowl and toss them together.
  2. Whisk the olive oil, lemon juice, minced garlic, and Italian seasoning in a small bowl. Alternatively, you can combine everything in a mason jar, seal it tightly, and shake well.
  3. Drizzle the dressing over the salad ingredients and toss again to combine.
  4. Refrigerate for 45-60 minutes before serving to let the flavors meld together.

Notes

Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for 3-4 days, but add tomatoes just before serving.

Find it online: https://comfortkitchenrecipes.com/mediterranean-bean-salad/