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, 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