Mediterranean Bean Salad Recipe

Introduction

This Mediterranean Bean Salad is a vibrant, refreshing dish perfect for warm-weather meals or as a hearty side. Packed with colorful vegetables, beans, and fresh herbs, it brings a burst of flavor and texture with every bite.

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. Step 1: In a large bowl, combine the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, Parmesan cheese, olives, and pepperoncini if using. Toss to mix evenly.
2. Step 2: Prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, and dried Italian seasoning in a small bowl. Alternatively, add these ingredients to a mason jar, seal it tightly, and shake well until combined.
3. Step 3: Drizzle the dressing over the salad ingredients and toss gently to coat everything thoroughly.
4. Step 4: Cover and refrigerate the salad for 45 to 60 minutes to allow the flavors to meld before serving.

Tips & Variations

• For extra zing, add a splash of red wine vinegar to the dressing or include some chopped fresh mint.
• Swap the Parmesan cheese for crumbled feta to give the salad a tangier flavor.
• If you prefer a milder onion flavor, soak the chopped red onion in cold water for 10 minutes before adding it to the salad.
• Omit the olives and pepperoncini to make a milder version suitable for kids or those sensitive to spicy foods.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, toss the salad again before serving, as some liquid may settle. This salad is delicious chilled and can be served straight from the fridge without reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried beans thoroughly until tender before using them in the salad. This will improve digestion and texture.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the fridge for a few days, making it a convenient, nutritious option for lunches or quick dinners.

Mediterranean Bean Salad Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

A refreshing and hearty Mediterranean Bean Salad featuring a variety of beans, fresh vegetables, herbs, and a zesty lemon-garlic dressing. This vibrant salad is perfect for a light lunch or a healthy side dish, packed with flavor and wholesome ingredients.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour (including chilling time)
• Yield: 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Extras

• 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

1. Combine Salad Ingredients: In a large bowl, add the rinsed and drained garbanzo beans, cannellini beans, kidney beans, chopped red onion, celery, cucumber, fresh Italian parsley, basil, and tomatoes. Gently toss to mix all the salad components evenly.
2. Prepare 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, put all dressing ingredients into a mason jar, seal tightly, and shake vigorously to emulsify.
3. Dress the Salad: Drizzle the prepared dressing over the mixed salad ingredients. Toss gently once again to ensure every component is coated with the dressing for maximum flavor.
4. Chill and Marinate: Refrigerate the dressed salad for 45 to 60 minutes to allow the flavors to meld and the salad to chill, improving the overall taste and texture before serving.

Notes

• For a vegan version, omit Parmesan cheese or substitute with a plant-based alternative.
• Kalamata olives and pepperoncini add a flavorful tang but can be left out or substituted based on preference.
• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Make sure to rinse and drain canned beans thoroughly to reduce sodium content.

Keywords: Mediterranean bean salad, healthy bean salad, vegetarian salad, no-cook salad, summer salad, bean salad with lemon dressing