Name: Mediterranean Bean Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
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, finely chopped; 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, finely chopped; 1/4 cup Parmesan cheese, finely grated; 1/2 cup Kalamata olives (optional); 1/3 cup pepperoncini (optional); 1/4 cup extra-virgin olive oil; Juice of 1 1/2 lemons; 1 clove garlic, minced; 1/2 teaspoon dried Italian seasoning; Sea salt and black pepper, to taste

Description

This Mediterranean Bean Salad is a fresh, no-cook recipe packed with chickpeas, cannellini beans, kidney beans, crisp cucumbers, juicy tomatoes, and a bright lemon-garlic dressing. It’s perfect for meal prep, potlucks, or an easy make-ahead lunch.

Ingredients

Scale

For the Salad:

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, finely chopped
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, finely chopped
1/4 cup Parmesan cheese, finely grated
1/2 cup Kalamata olives (optional)
1/3 cup pepperoncini (optional)

For the Dressing:

1/4 cup extra-virgin olive oil
Juice of 1 1/2 lemons
1 clove garlic, minced
1/2 teaspoon dried Italian seasoning
Sea salt and black pepper, to taste

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Instructions

Rinse and drain all three beans thoroughly.
In a large mixing bowl, combine beans, red onion, celery, cucumber, parsley, basil, tomatoes, Parmesan, olives, and pepperoncini.
In a small bowl, whisk together olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper. (Alternatively, shake everything in a mason jar.)
Pour dressing over the salad and toss gently until evenly coated.
Cover and refrigerate for 45–60 minutes before serving to allow flavors to blend.

Notes

For milder onion flavor, soak chopped red onion in cold water for 5–10 minutes before adding.
This salad tastes even better the next day.
If it dries out slightly after chilling, add a small drizzle of olive oil and squeeze of lemon.
Store in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook / Tossed
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 5 g
Sodium: 420 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 10 g
Protein: 12 g
Cholesterol: 8 mg