Description
Mediterranean Bean Salad is a fresh, protein-packed salad made with mixed beans, crisp vegetables, herbs, and a bright lemon-olive oil dressing. Perfect for meal prep, potlucks, or light lunches.
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
2 tomatoes, finely chopped
3/4 cup fresh Italian parsley, chopped
1/4 cup fresh basil, 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 1½ lemons
1 clove garlic, minced
1/2 teaspoon dried Italian seasoning
Sea salt and ground black pepper, to taste
Instructions
Add all beans, vegetables, herbs, cheese, and optional olives and pepperoncini to a large bowl.
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper.
Pour dressing over the salad and toss until evenly coated.
Refrigerate for 45–60 minutes before serving to allow flavors to develop.
Toss again before serving and adjust seasoning if needed.
Notes
This salad tastes even better after a few hours in the fridge.
For a vegan version, omit the Parmesan or use a plant-based alternative.
Great as a side dish or light main with pita or grilled protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 5 mg