5 from 2 votes

Mediterranean Bean Salad

Refreshing, protein-packed Mediterranean Bean Salad with a bright lemony dressing & fresh herbs. Awesome for picnics and take-along lunches!
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Gluten-Free, Mediterranean, Oil-Free Option, Vegan
Servings: 6 medium bowls

Ingredients

  • 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

Instructions

  • 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.

Notes

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!

NUTRITION PER SERVING (ESTIMATE)

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