Mediterranean Bean Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://reemcook.com/mediterranean-bean-salad-recipe/
