Mediterranean Bean Salad Recipe
A refreshing and vibrant Mediterranean Bean Salad featuring a trio of beans, fresh vegetables, herbs, and a zesty lemon-garlic dressing. Perfect as a light lunch, side dish, or potluck favorite, this salad is easy to prepare and packed with wholesome flavors.
- 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
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
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
- Prepare the salad base: In a large bowl, combine the rinsed and drained garbanzo, cannellini, and kidney beans with the chopped red onion, celery, cucumber, parsley, basil, and tomatoes. Toss gently to mix all the ingredients evenly.
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, and dried Italian seasoning until fully combined. Alternatively, place all dressing ingredients in a mason jar, seal tightly, and shake well to blend.
- Add dressing and season: Drizzle the prepared dressing over the salad ingredients in the large bowl. Toss all components together thoroughly so the salad is evenly coated. Add ground pepper and sea salt to taste.
- Optional add-ins: Fold in Parmesan cheese, Kalamata olives, and pepperoncini if using, to enrich the salad’s texture and flavor.
- Chill before serving: Cover the salad and refrigerate for 45-60 minutes to allow the flavors to meld and develop a refreshing taste.
Notes
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
- The salad keeps well refrigerated for up to 2 days, making it great for meal prep.
- Use fresh lemon juice for the best flavor in the dressing.
- You can add chopped bell peppers or olives of your choice for extra flavor variety.
- Serve chilled as a side dish or light main course during warm weather.
Keywords: Mediterranean bean salad, easy bean salad, healthy salad, vegetarian salad, no-cook salad, lemon garlic dressing, summer salad, healthy side dish
Find it online: https://zestywithzane.com/mediterranean-bean-salad-recipe/
