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
- In a large bowl, add all the salad ingredients and toss.
- Mix the dressing together in a separate bowl & pour over salad.
- 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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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.
- 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)
- 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)
In a large bowl, add all the salad ingredients and toss.
Mix the dressing together in a separate bowl & pour over salad.
Chill in fridge & allow to marinate for at least an hour. Enjoy!
Servings 8
- 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%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.