Description
A vibrant and nutritious salad made with a mix of beans, fresh vegetables, and herbs, perfect for gatherings or as a light meal.
Ingredients
Scale
- 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 tomatoes, chopped fine
- 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, peeled and minced
- 1/2 teaspoon dried Italian seasoning
- Ground pepper and sea salt to taste
Instructions
- In a large bowl, add the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, and Parmesan cheese.
- Toss everything gently to combine.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and Italian seasoning until emulsified.
- Drizzle the dressing over the salad ingredients and toss again until everything is well-coated.
- Season with ground pepper and sea salt to taste.
- Cover and refrigerate for 45-60 minutes before serving to let the flavors meld together beautifully.
Notes
For added flavor, garnish with fresh herbs or additional Parmesan when serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Mediterranean salad, bean salad, healthy salad, vegetarian recipe
