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Mediterranean Bean Salad

Mediterranean Bean Salad

A vibrant and hearty bean salad packed with legumes, fresh vegetables, and herbs, all tossed in a zesty Mediterranean vinaigrette. Perfect for potlucks, barbecues, or as a healthy side dish.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course, Salad, Side Dish
Cuisine: American, Italian, Mediterranean
Calories: 332
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 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
  • 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 Roma tomatoes chopped fine
  • 1/4 cup Parmesan cheese finely grated (optional)
  • 1/2 cup Kalamata olives halved or sliced (optional)
  • 1/3 cup pepperoncini sliced or whole (optional)
Dressing Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1.5 lemons freshly squeezed lemon juice
  • 1 clove garlic peeled and minced
  • 1/2 teaspoon dried Italian seasoning
  • ground pepper and sea salt to taste

Method
 

Instructions
  1. Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, and dried Italian seasoning. Season with salt and pepper to taste. Alternatively, combine all dressing ingredients in a mason jar, seal the lid tightly, and shake well to combine.
  2. Rinse and drain all canned beans thoroughly. Add the rinsed beans to a large mixing bowl.
  3. Add the chopped red onion, celery, cucumber, fresh parsley, fresh basil, and chopped tomatoes to the bowl with the beans.
  4. If using, add the grated Parmesan cheese, Kalamata olives, and pepperoncini to the bowl.
  5. Drizzle the prepared dressing over the salad ingredients in the bowl.
  6. Gently toss all the ingredients together until well combined and evenly coated with the dressing.
  7. Cover the bowl and refrigerate for at least 30-60 minutes to allow the flavors to meld and the salad to chill before serving.

Notes

This salad can be made ahead of time and travels well, making it ideal for picnics and potlucks. For a more robust flavor, consider adding 1/4 teaspoon each of dried basil and oregano to the dressing. Feel free to substitute feta cheese for Parmesan. Other vegetables like chopped zucchini, yellow squash, or red bell pepper can also be added.