Mediterranean Bean Salad Recipe
A vibrant and refreshing Mediterranean Bean Salad packed with a variety of beans, fresh vegetables, herbs, and a zesty lemon-olive oil dressing. This easy no-cook recipe is perfect as a healthy side dish or a light meal, offering a delicious way to enjoy Mediterranean flavors in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 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 and 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
Additional Ingredients
- 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
- Combine Salad Ingredients: In a large bowl, add the garbanzo beans, cannellini beans, kidney beans, finely chopped red onion, celery, peeled and chopped cucumber, Italian parsley, basil, chopped tomatoes, Parmesan cheese, Kalamata olives (if using), and pepperoncini (if using). Toss gently to mix all the components evenly.
- Prepare Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, and dried Italian seasoning until well combined. Alternatively, add these ingredients to a mason jar, seal tightly, and shake vigorously to emulsify the dressing.
- Toss Salad with Dressing: Drizzle the prepared dressing over the mixed salad ingredients. Toss thoroughly to ensure everything is coated evenly with the dressing for optimal flavor distribution.
- Chill Before Serving: Cover the salad and refrigerate for 45 to 60 minutes to allow the flavors to meld together. Serve chilled as a side dish or a light, healthy meal.
Notes
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based cheese alternative.
- Adjust the amount of lemon juice and garlic in the dressing according to your taste preference.
- Kalamata olives and pepperoncini are optional but add a delightful briny kick to the salad.
- This salad keeps well in the refrigerator for up to 2 days, making it great for meal prep.
- You can add additional fresh herbs like mint or dill for extra flavor variety.
Keywords: Mediterranean bean salad, healthy bean salad, no-cook salad, vegetarian Mediterranean dish, lemon olive oil dressing, easy summer salad
Find it online: https://zestywithzane.com/mediterranean-bean-salad-recipe-2/
