Description
A fresh and healthy Mediterranean Bean Salad made with chickpeas, cannellini beans, kidney beans, crisp vegetables, fresh herbs, and a tangy lemon garlic dressing.
Ingredients
Scale
- 1 cup cooked chickpeas
- 1 cup cooked cannellini beans
- 1 cup cooked kidney beans
- 1 large English cucumber, diced
- 2 large bell peppers, diced
- 2 large tomatoes, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1/4 teaspoon paprika
Instructions
- Prepare the ingredients by rinsing and dicing the cucumber, bell peppers, and tomatoes.
- Drain and rinse the cooked or canned beans.
- Combine chickpeas, cannellini beans, kidney beans, cucumber, bell peppers, and tomatoes in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika.
- Pour the dressing over the salad and toss well to combine.
- Sprinkle chopped parsley and mint over the salad.
- Serve immediately or chill before serving.
Notes
Use canned beans for convenience, but rinse thoroughly to reduce sodium. Add red pepper flakes or jalapeños for extra heat. Substitute parsley and mint with basil or dill if desired. Add feta cheese or grilled chicken for a heartier meal. Store in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
- Prep Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving