Description
Discover the vibrant flavors of the Mediterranean with this colorful and nutritious bean salad. Bursting with protein-packed beans and fresh vegetables, this salad is perfect for lunch, a light dinner, or as a side dish at gatherings. The zesty lemon dressing elevates the taste and enhances the freshness of the ingredients. Quick to prepare in just 15 minutes, it’s an ideal option for meal prep—enjoy it chilled or at room temperature. Customize it with your favorite veggies and protein for a delightful twist every time you make it.
Ingredients
Scale
- 1 can cannellini beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/4 cup kalamata olives, halved
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Drain and rinse all beans and place them in a large mixing bowl.
- Chop the cucumber, cherry tomatoes, red bell pepper, and red onion; add to the bowl with beans.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the bean mixture and toss gently until well coated.
- Fold in olives; refrigerate for 30–60 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg