Description
A quick, healthy salad featuring three kinds of beans, fresh herbs, and a bright lemon dressing, perfect for meals or gatherings.
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 ingredients for the salad and toss.
- Drizzle the dressing over the ingredients and toss again.
- Refrigerate for 45-60 minutes before serving.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, and Italian seasoning, or shake in a mason jar.
- Serve cold or at room temperature.
- Store in an airtight container in the fridge for 3-4 days.
Notes
Rinse canned beans well to remove any canning liquid. Use chopped ingredients of similar sizes for even bites. Taste the dressing and adjust seasoning as needed. The salad can be made ahead for meal prep and works well as a filling for wraps.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 10mg
Keywords: salad, Mediterranean, beans, healthy, meal prep, vegetarian