Mediterranean Three Bean Salad (Easy!)
This satisfying three bean salad features fresh herbs, veggies, and an easy lemon-vinegar dressing. It's a great make-ahead dish for picnics, potlucks, meal prep, and take-along lunches!
Servings: 8 (1-cup servings)
Ingredients
- 15 oz. can red kidney beans
- 15 oz. can garbanzo beans
- 15 oz. can black beans (or navy, cannellini, etc.)
- 1/2 red onion (about 1 cup diced)
- 1 English cucumber
- 3 roma tomatoes
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro (or more parsley)
For the lemon-vinegar dressing:
- 1/4 cup fresh lemon juice
- 3 Tbsp. red wine vinegar
- 2 cloves garlic, minced
- 1/2 tsp. salt
- Optional: 1 tsp. Dijon mustard, 1 Tbsp. olive oil
Instructions
- Prepare beans: Rinse and drain the kidney beans, garbanzo beans, and black beans. Add all to a large mixing bowl.
- Chop veggies: Finely dice the red onion. Dice the cucumber and tomato. Roughly chop the parsley and cilantro. Add to the bowl.
- Make dressing: In a separate small bowl, add all dressing ingredients. Whisk to combine.
- Combine: Pour the dressing over the salad and toss well. Add more lemon juice, vinegar, or salt to taste if desired.
- Serving: You can serve this dish immediately, but it tastes even better after it chills in the fridge. This gives the flavors a chance to blend and intensify. (Give it another stir before serving because some dressing naturally settles at the bottom.) This sturdy salad holds up well for at least 4-5 days in the refrigerator.
Notes
Herbs: If you don't care for cilantro, use 1 cup parsley. Fresh dill and chives are great additions as well.
Variations: Add vegan feta cheese, diced avocado, roasted bell pepper, Kalamata olives, chopped kale, etc.
Yield: Recipe makes about 8 cups salad. (It's a large batch.)
Recipe originally published April 2016. Updated May 2025.
Nutrition Per Serving (Estimate)
Calories: 156 kcal | Carbohydrates: 28 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Potassium: 539 mg | Fiber: 10 g | Sugar: 3 g | Vitamin A: 628 IU | Vitamin C: 16 mg | Calcium: 72 mg | Iron: 3 mg
