This Mediterranean Bean Salad is a colorful, nutrient-packed dish providing protein, fiber, vitamins, and minerals. This recipe is easy to prepare and perfect for any occasion. Serve it as a side dish, salad, or even with pita bread and hummus! It is a great meal to prep for the week and bring to work for lunch!
Ingredients
- 15oz can chickpeas rinsed, drained
- 15oz can cannellini beans, rinsed, drained
- 15 oz red canned kidney beans, rinsed, drained
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 small red onion, diced
- ½ cup canned black olives, pitted, halved
- ¼ cup feta cheese
- Optional: fresh basil or parsley for garnish
Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- ½ tsp ground dried oregano
- Pinch of red pepper flakes
- Salt and black pepper to taste
Directions
- Drain and rinse the chickpeas, cannellini beans, and kidney beans.
- Chop the medium cucumber, cherry tomatoes, medium bell peppers, small onion, and olives.
- In a large bowl, combine the beans, chopped vegetables, and feta cheese together.
- In a small bowl, add the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, red pepper flakes, salt, and black pepper and whisk together.
- Pour the dressing over the salad and mix. Garnish with fresh basil or parsley.
Yield: 8 servings
Nutrition Facts: 290 Calories; 9 g Fat (2 g Saturated Fat; 0 g Trans Fat); 5 mg Cholesterol; 470 mg Sodium; 41 g Carbohydrate (10 g Fiber, 5 g Sugar, 0g Added Sugar); 14 g Protein; 0% Daily Value (DV) Vitamin D; 10% DV Calcium; 15% DV Iron; 15% DV Potassium