Description
A hearty and refreshing Mediterranean-inspired salad made with a mix of beans, fresh vegetables, herbs, and a zesty lemon-olive oil dressing.
Ingredients
Units
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup crumbled feta cheese (optional)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the chickpeas, cannellini beans, kidney beans, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss until well combined.
- Top with crumbled feta cheese if using.
- Chill for at least 30 minutes before serving to let flavors meld.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegan version, omit the feta cheese.
- Pairs well with grilled meats or can be served as a main dish on its own.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg