Mediterranean Three Bean Salad

Refreshing, protein-packed Vegan Mediterranean-inspired Bean Salad with a bright lemony dressing and fresh herbs. Great make-ahead dish for picnics and also take-along lunches! (Vegan, gluten-free, oil-free option.)

This Mediterranean-style bean salad is filled with bright, fresh flavors and is a lovely dish especially in the summer.

It combines a three bean medley of kidney beans, black beans, and garbanzo beans which are a good source of protein and fiber.

Then it is tossed with a delightful lemon dressing and fresh herbs. (Plus cucumber and tomato to help hydrate and refresh!)

Ingredients for Bean Salad

For this recipe you will need:

• Kidney beans + garbanzo beans + black beans
• Roma tomato
• Red onion
• Cucumber
• Fresh parsley + cilantro
• Lemon
• Garlic
• Red wine vinegar
• Olive oil (optional)

It is a pleasantly filling meal and a great choice for make-ahead picnics, potlucks, meal prep, and take-along lunches. (Especially since it tastes even better after it chills.)

For more inspiration, also browse all bean recipes or salad recipes.

Mediterranean Three Bean Salad

Refreshing, protein-packed Three Bean Salad with a bright lemony dressing & fresh herbs. Great for meal prep and take-along lunches!

5 from 4 votes

Print Pin Leave a Review

Prep Time: 20 minutes

Total Time: 20 minutes

Author: Kaitlin - The Garden Grazer

Course: Salad

Cuisine: Gluten-Free, Oil-Free Option, Vegan

Servings: 6 medium bowls

US CustomaryMetric

Ingredients

• 15 oz. can red kidney beans
• 15 oz. can garbanzo beans
• 15 oz. can black beans
• 3 roma tomatoes (or grape/cherry)
• 1/2 small red onion (or green onions)
• 1 cucumber
• 1/2 cup fresh parsley (or less to taste)
• 1/2 cup fresh cilantro (or less to taste)

For the Lemony Dressing:

• Juice from 1 lemon (about 3 Tbsp. or more to taste)
• 1-2 cloves garlic (minced)
• 1 Tbsp. red wine vinegar
• 1 Tbsp. olive oil (omit for oil-free)
• Salt to taste

Instructions

• Rinse and drain beans. Add to a large mixing bowl.
• Dice tomato and cucumber. Finely dice red onion. Roughly chop herbs, large stems removed. Add to bowl.
• In a small bowl, add dressing ingredients and stir to combine.
• Pour dressing over salad and toss well.
• Add more lemon juice, vinegar, or salt to taste if desired.
• Can serve immediately, but best after it chills in the fridge. (Simply re-stir before serving as some dressing will settle.)

Notes

Keeps covered in the fridge for several days. Re-stir before serving.

For a milder onion taste, substitute green onions for the red.

If you’re not a fan of cilantro, use 1 cup parsley (or vice versa). This has a lot of herbs, so decrease if you’d prefer.

Put your own spin on it – add avocado, bell pepper, kale, etc.

Nutrition Per Serving (Estimate)

Calories: 230kcalCarbohydrates: 37gProtein: 13gFat: 5gSaturated Fat: 1gPotassium: 719mgFiber: 13gSugar: 4gVitamin A: 816IUVitamin C: 26mgCalcium: 94mgIron: 4mg

Did you make this recipe?Leave a star rating or comment below!

Sign up for email newsletter:Subscribe here

If you are enjoying this Mediterranean Bean Salad, also check out:

• Chickpea Salad with Lemon-Basil Dressing
• Summer Blast Salad with Avocado
• White Bean Salad (10 Minute)

Follow The Garden Grazer on Instagram, Pinterest, or RSS for more updates and inspiration.