Description
A refreshing and colorful Mediterranean Bean Salad packed with protein, veggies, and a zesty dressing, perfect for a healthy meal 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, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- In a large bowl, combine chickpeas, kidney beans, cannellini beans, cherry tomatoes, cucumber, red onion, and kalamata olives.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to coat everything evenly.
- Stir in the fresh parsley and basil.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For extra flavor, add crumbled feta cheese if not following a vegan diet.
- Use freshly squeezed lemon juice for the best taste.
- This salad can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg