Mediterranean Bean Salad Recipe

Introduction

This Mediterranean Bean Salad is a vibrant and healthy dish perfect for any occasion. Packed with fresh vegetables, beans, and herbs, it’s a flavorful and satisfying salad that comes together in just 30 minutes.

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, Kalamata olives (if using), and pepperoncini (if using). Toss gently to mix all ingredients evenly.
2. Step 2: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and dried Italian seasoning until well combined. Alternatively, place all dressing ingredients in a mason jar, seal tightly, and shake well.
3. Step 3: Drizzle the dressing over the salad and toss again until everything is evenly coated.
4. Step 4: Cover the bowl and refrigerate the salad for 45 to 60 minutes before serving to allow the flavors to meld.

Tips & Variations

• For a vegan option, omit the Parmesan cheese or substitute with a plant-based alternative.
• Add chopped bell peppers or artichoke hearts for extra texture and flavor.
• Use fresh lemon juice rather than bottled for a brighter dressing taste.
• Serve the salad chilled, making it an excellent make-ahead dish for picnics or potlucks.

Storage

Store the Mediterranean Bean Salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time, but the salad is best enjoyed within the first couple of days for optimal freshness. If the salad absorbs too much dressing, you can add a little extra olive oil or lemon juice when serving. Serve cold or at room temperature.

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 beans thoroughly before using. Using canned beans saves time and is convenient for this recipe.

What can I do if I don’t have pepperoncini?

If you don’t have pepperoncini, mild pickled peppers or banana peppers can be used as substitutes to maintain the tangy, slightly spicy flavor they add.

Mediterranean Bean Salad Recipe

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4.8 from 259 reviews

A vibrant and nutritious Mediterranean Bean Salad featuring a medley of beans, fresh vegetables, herbs, and a zesty lemon-garlic dressing. This no-cook, easy-to-make dish is perfect as a light meal or a wholesome side, bursting with Mediterranean flavors and a touch of Parmesan cheese.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• 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. 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, fresh Italian parsley, fresh basil, and chopped tomatoes. Toss these ingredients together to mix evenly.
2. Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, and dried Italian seasoning until well combined. Alternatively, place all dressing ingredients in a mason jar, seal tightly, and shake vigorously to emulsify.
3. Dress the Salad: Drizzle the prepared dressing over the tossed salad ingredients. Add the finely grated Parmesan cheese, and if desired, Kalamata olives and pepperoncini for added flavor. Toss the salad thoroughly again to ensure all components are evenly coated with the dressing.
4. Chill Before Serving: Cover the salad and refrigerate it for 45 to 60 minutes to allow the flavors to meld together and the dressing to infuse the ingredients. Serve chilled for the best taste and freshness.

Notes

• For a vegan option, omit the Parmesan cheese or substitute it with a vegan cheese alternative.
• The salad can be prepared a few hours in advance and refrigerated to deepen the flavor.
• Kalamata olives and pepperoncini add a tangy and briny dimension but are optional based on preference.
• This salad stores well for up to 3 days in the refrigerator.
• Adjust the seasoning with sea salt and ground pepper to your taste after chilling.

Keywords: Mediterranean bean salad, garbanzo beans, cannellini beans, kidney beans, healthy salad, no-cook recipe, vegetarian, lemon garlic dressing