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Mediterranean bean salad with herbs and lemon in a small bowl

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!
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Total Time:20 mins
CourseSalad
CuisineGluten-Free, Oil-Free Option, Vegan
Servings6 medium bowls

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 lemon-garlic dressing:

  • 3 Tbsp. lemon juice (about 1 lemon)
  • 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

Storing: Store in an airtight container in the fridge for 4-5 days.
Herbs: If you don't care for cilantro, use 1 cup parsley (or vice versa). This has a lot of herbs, so decrease if desired.
Other additions: Add avocado, bell pepper, kale, etc.

Nutrition Per Serving (Estimate)

Calories: 229 kcal | Carbohydrates: 37 g | Protein: 13 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 722 mg | Fiber: 13 g | Sugar: 4 g | Vitamin A: 823 IU | Vitamin C: 26 mg | Calcium: 96 mg | Iron: 4 mg