Mediterranean Bean Salad
Refreshing, protein-packed Mediterranean Bean Salad with a bright lemony dressing & fresh herbs. Awesome for picnics and take-along lunches!
Prep Time20 minutes
Total Time20 minutes
Servings: 6 medium bowls
- 15 oz. can red kidney beans
- 15 oz. can garbanzo beans
- 15 oz. can black beans
- 3 roma tomatoes
- 1/2 small red onion (or green onions)
- 1 cucumber (I use English/hothouse)
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
For the Lemony Dressing
- Juice from 1 lemon (more to taste)
- 1-2 cloves garlic (minced)
- 1 Tbsp. red wine vinegar
- 1 Tbsp. olive oil (omit for oil free)
- Salt to taste
Rinse and drain beans. Add to a large bowl.
Dice tomato and cucumber, finely dice red onion. Roughly chop herbs, 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 served after it chills in the fridge.
Keeps covered in the fridge for several days. Re-stir before serving.
For a milder onion taste, sub 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!
Get creative and put your own spin on it – add avocado, bell pepper, kale, hemp hearts, etc!
Calories: 224kcal | Carbohydrates: 35g | Protein: 12g | Fat: 4g | Potassium: 694mg | Fiber: 12g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 16.2mg | Calcium: 89mg | Iron: 3.6mg