Description
A fresh and healthy Mediterranean Bean Salad made with a mix of beans, vegetables, and a tangy vinaigrette, perfect for a quick lunch or side dish.
Ingredients
Units
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, kidney beans, cannellini beans, cherry tomatoes, cucumber, red onion, olives, parsley, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve cold and enjoy.
Notes
- Can be made a day ahead for better flavor.
- Omit feta cheese for a vegan version.
- Use fresh herbs like basil or dill for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg