Description
A light and refreshing salad that honors traditional Mediterranean flavors, combining creamy beans, fresh vegetables, and tangy olives.
Ingredients
Scale
- 1 can chickpeas, rinsed
- 1 can kidney beans, rinsed
- 1 can black beans, rinsed
- 1 cucumber, diced
- 2 tomatoes, chopped
- 1 red onion, sliced
- 1/2 cup Kalamata or green olives, pitted and sliced
- 1/4 cup fresh parsley or basil, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Beans: If using canned beans, rinse them under cold water. If using dried beans, soak them overnight and boil until soft.
- Chop the Vegetables: Dice the cucumbers, chop the tomatoes, and slice the onions into desired sizes.
- Toss the Ingredients: In a large bowl, combine the beans, vegetables, and olives. Add in the chopped herbs.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle this over the salad and toss to combine.
- Chill and Serve: Let the salad sit for at least 15 minutes to allow flavors to meld. It’s best served cold or at room temperature.
Notes
The salad can be made ahead of time, and the flavors improve after sitting in the fridge. Avoid overdressing to maintain fresh flavors, and adjust the onions’ strength by soaking them in cold water if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Mediterranean salad, bean salad, easy salad recipe, healthy salad, vegetarian dish