Description
This refreshing Mediterranean three-bean salad is made with garbanzo, cannellini, and kidney beans, tossed with crisp vegetables, fresh herbs, and a zesty lemon-garlic dressing. It’s easy, healthy, and perfect for meal prep, potlucks, or light lunches.
Ingredients
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1 (15 oz) can garbanzo beans, rinsed and drained
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1 (15 oz) can cannellini beans, rinsed and drained
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1 (15 oz) can kidney beans, rinsed and drained
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¼ cup red onion, finely chopped
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¾ cup celery, chopped
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1 small cucumber, peeled, seeded, and chopped
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2 Roma tomatoes, finely chopped
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¾ cup fresh Italian parsley, chopped
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¼ cup fresh basil, chopped
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¼ cup Parmesan cheese, finely grated
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½ cup Kalamata olives, sliced (optional)
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⅓ cup pepperoncini, sliced or whole (optional)
For the Dressing:
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¼ cup extra-virgin olive oil
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Juice of 1½ lemons
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1 clove garlic, minced
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½ tsp Italian seasoning
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Salt & pepper to taste
Instructions
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In a small bowl or jar, whisk (or shake) together olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper. Set aside.
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Rinse and drain all beans thoroughly.
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In a large bowl, combine beans, onion, celery, cucumber, tomatoes, parsley, and basil.
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Add Parmesan, olives, and pepperoncini if using.
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Pour dressing over the salad and toss gently until evenly coated.
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Cover and chill in the refrigerator for 45–60 minutes before serving.
Notes
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Chill the salad for at least 45 minutes to enhance flavor.
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Make it vegan by omitting Parmesan cheese.
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Use fresh herbs for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean