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Mediterranean Bean Salad Recipe

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★★★★★

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.

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

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

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