Description
A vibrant, healthy salad that combines garbanzo beans, cannellini beans, kidney beans, fresh veggies, and zesty dressing for a refreshing Mediterranean dish.
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 mixing bowl, combine the rinsed and drained garbanzo, cannellini, and kidney beans.
- Fold in the chopped red onion, celery, and cucumber.
- Stir in the chopped parsley, basil, chopped tomatoes, and Parmesan cheese, if using.
- If desired, add Kalamata olives and pepperoncini.
- For the dressing, whisk together olive oil, lemon juice, minced garlic, and Italian seasoning in a small bowl or shake in a jar.
- Drizzle the dressing over the salad and toss to combine.
- Cover and refrigerate for 45 to 60 minutes to allow flavors to meld.
Notes
This salad can be prepared in advance and tastes even better if left to sit for a few hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg