Looking for a fresh and vibrant dish that you can whip up in no time? This Mediterranean Bean Salad is your answer! Perfect for busy professionals and families on the go, this recipe combines simplicity with rich flavors, making it an instant crowd-pleaser.
This Mediterranean Bean Salad is a colorful medley of beans, vegetables, and herbs that creates a delightful combination of textures and flavors. With a tangy lemon dressing and the freshness of herbs, this dish is not only beautiful but also satisfying. The crunch of celery and the creaminess of beans deliver a taste explosion that just screams summer, making it a special choice for any meal.
There are so many reasons to adore this Mediterranean Bean Salad!
- It’s quick and easy to make, taking only about 15 minutes from start to finish.
- Made with simple, wholesome ingredients that are easy to find.
- Perfect for meal prep prepare a big batch and enjoy it for days.
Why You’ll Love This Recipe
- Benefit 1: Ready in just 15 minutes
- Benefit 2: Made with pantry staples
- Benefit 3: Perfect for weekly meal prep
- Benefit 4: Naturally vegan and gluten-free
Ingredients for Mediterranean Bean Salad
- 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
Step-by-Step Instructions for Mediterranean Bean Salad
- Combine the beans: In a large bowl, mix together the garbanzo beans, cannellini beans, and kidney beans.
- Add the veggies: Toss in the chopped red onion, celery, cucumber, parsley, basil, and tomatoes.
- Prepare the dressing: In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, Italian seasoning, and season with salt and pepper.
- Mix it all together: Pour the dressing over the bean mixture and toss gently to combine all ingredients.
- Serve: If using, sprinkle the salad with Parmesan cheese, Kalamata olives, and pepperoncini before serving. Enjoy!
Tips for Success
- Use fresh herbs: Fresh parsley and basil significantly enhance the salad’s flavor.
- Chill before serving: For the best taste, let the salad sit in the fridge for at least 30 minutes before serving.
- Customize to your liking: Feel free to add your favorite veggies or proteins for a personalized touch.
Substitutions & Variations of Mediterranean Bean Salad
To make it Vegan/Gluten-Free: Simply omit the Parmesan cheese, or use a dairy-free cheese option. All other ingredients are naturally gluten-free.
Variations: Add a tablespoon of olives for a briny kick or some diced bell peppers for a sweet crunch. You can also throw in some grilled chicken for extra protein!
Storage Instructions for Mediterranean Bean Salad
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: This salad is best enjoyed fresh; however, if you want to freeze it, consider keeping the dressing separate until ready to eat. It can be frozen for about a month.
Make-Ahead: Chop the vegetables the day before to save time. You can store the dressing separately in the fridge and mix when ready to serve.
Frequently Asked Questions about Mediterranean Bean Salad
Can I add different vegetables? Yes! Feel free to customize with seasonal vegetables like bell peppers or zucchini.
How long can I store this salad? It can be stored in the refrigerator for up to 5 days, but it’s best enjoyed fresh.
Is this salad suitable for meal prep? Absolutely! It holds up well, making it a great option for meal prep.
Final Toughts
This Mediterranean Bean Salad is not just a dish; it’s a vibrant, healthy, and filling option that suits a variety of lifestyles. Packed with protein and fiber, it’s a perfect meal for anyone looking to eat well without spending hours in the kitchen. Give this recipe a try and experience how easy it is to enjoy nutritious meals during your busy week. Don’t forget to leave a comment and a star rating, letting us know how you enjoyed your Mediterranean Bean Salad!
Print
Mediterranean Bean Salad
A quick and vibrant salad featuring a medley of beans, vegetables, and herbs, dressed with a tangy lemon vinaigrette.
- Total Time: 15
- Yield: 4 servings
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, 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, mix together the garbanzo beans, cannellini beans, and kidney beans.
- Toss in the chopped red onion, celery, cucumber, parsley, basil, and tomatoes.
- In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, Italian seasoning, and season with salt and pepper.
- Pour the dressing over the bean mixture and toss gently to combine all ingredients.
- If using, sprinkle the salad with Parmesan cheese, Kalamata olives, and pepperoncini before serving. Enjoy!
Notes
Chill before serving for the best flavor. Customize with your favorite veggies or proteins.
- Prep Time: 15
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free