Description
A vibrant and refreshing bean salad that brings together the flavors of the Mediterranean.
Ingredients
Scale
- 1 cup chickpeas (cooked or canned)
- 1 cup kidney beans (cooked or canned)
- 1 cup black beans (cooked or canned)
- 1/2 cup green olives, pitted and chopped
- 1/2 cup black olives, pitted and chopped
- 1 medium red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice or red wine vinegar
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- If using dried beans, soak overnight and cook until tender; if using canned, rinse and drain.
- Finely chop the red onion and olives.
- In a small bowl, whisk together the olive oil, minced garlic, and lemon juice or vinegar; season with salt and pepper.
- In a large bowl, combine the beans, chopped olives, and onions; pour the dressing over the top and toss gently.
- Fold in fresh herbs just before serving.
- Chill in the refrigerator for at least 30 minutes to let the flavors marry (optional).
Notes
For added flavor, consider adding feta cheese or toasted pine nuts when serving. Avoid making the salad too far in advance to prevent the beans from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Mediterranean, bean salad, healthy salad, vegetarian dish, summer recipe