Mediterranean Bean Salad

This Mediterranean Bean Salad is a nutritious veggie packed delicious salad that’s so easy to make! You just toss everything in a giant bowl and let the flavors soak into each other & marinate! It’s a great universal side dish that goes with practically anything. Another great universal side salad that I know you will love is my Bell Pepper & Goat Cheese Protein Pasta Salad.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

For the Salad:

• 15 oz. garbanzo beans, rinsed and drained
• 15 oz. cannellini beans, rinsed and drained
• 15 oz. kidney beans, rinsed and drained
• 1/2 small red onion, diced
• 3-4 celery sticks, chopped
• 1 small cucumber, peeled seeded & chopped
• 1/2 oz. fresh basil, chopped
• 1 large tomato, diced
• 1/4 cup Parmesan cheese, grated
• 5-6 pepperoncini, diced
• Salt and pepper to taste
• 1 tsp dried parsley

Vinaigrette:

• 1/4 cup organic olive oil (extra virgin)
• 2 tsp. red wine vinegar
• 2 lemons, juiced
• 1 tsp. minced garlic
• 1/2 tsp. dried Italian seasoning
• Salt & pepper to taste

How To Make It

1. In a large bowl, add all the salad ingredients and toss.
2. Mix the dressing together in a separate bowl & pour over salad.
3. Chill in fridge & allow to marinate for at least an hour. Enjoy!

How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for up to 5 days. This salad holds up very well and does not get mushy or anything!

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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Mediterranean Bean Salad

This Mediterranean Bean Salad is a nutritious veggie packed delicious salad that’s so easy to make! It’s a great universal side dish that goes with practically anything.

Author: Katie Cuisine: Mediterranean Courses: Appetizer, Salad Recipe Keys: Dairy Free Soy Free Vegetarian

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Low Calorie

Prep Time 10 mins Total Time 10 mins Difficulty: Beginner Servings: 8 Calories: 236 Dietary:

D Dairy Free S Soy Free V Vegetarian

Ingredients

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Scale

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Salad

• 
  15 oz garbanzo beans (rinsed & drained)
• 
  15 oz cannellini beans (rinsed & drained)
• 
  15 oz kidney beans (rinsed & drained)

• 
  ¹⁄₂ red onion (small, diced)

• 
  3-4 sticks celery (chopped thin)

• 
  1 cucumber (small, peeled & seeded)
• 
  ¹⁄₂ oz. basil (fresh, chopped)
• 
  1 tomato (large, diced)
• 
  ¹⁄₄ cup Parmesan cheese (freshly grated)
• 
  5-6 pepperoncini (diced)
• 
  ¹⁄₂ tsp salt (or to taste)
• 
  ¹⁄₂ tsp pepper (or to taste)

• 
  tsp parsley (dry)

Dressing

• 
  ¹⁄₄ cup olive oil (extra virgin, organic)

• 
  2 tsp red wine vinegar

• 
  2 lemond (juiced)

• 
  1 tsp garlic (minced)

• 
  ¹⁄₂ tsp Italian seasoning (dry)

• 
  ¹⁄₂ tsp salt (or to taste)

• 
  ¹⁄₂ tsp pepper (or to taste)

Instructions

1. In a large bowl, add all the salad ingredients and toss.

2. Mix the dressing together in a separate bowl & pour over salad.

3. Chill in fridge & allow to marinate for at least an hour. Enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 236kcal

% Daily Value *

Total Fat 8.8g14%

Saturated Fat 1.8g9%

Cholesterol 3.7mg2%

Sodium 575.4mg24%

Total Carbohydrate 28.3g10%

Dietary Fiber 7.4g30%

Sugars 2.1g

Protein 10.3g21%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: salad, beans, Mediterranean food, healthy salad, cold salad, Summer salad

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