Mediterranean Three Bean Salad
Bursting with vibrant flavors and wholesome ingredients, this Mediterranean Three Bean Salad is a quick and healthy dish that’s perfect for any occasion. Featuring a hearty mix of protein-packed chickpeas, kidney beans, and green beans paired with crisp English cucumber, juicy cherry tomatoes, briny kalamata olives, and crumbled feta cheese (optional), this salad delivers a satisfying medley of textures and tastes. Tossed in a zesty homemade dressing made with olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and oregano, it brings the perfect balance of tangy and savory to your plate. Ready in just 20 minutes and requiring no cooking, this salad is a refreshing and versatile option for meal prep, potlucks, or light lunches. Serve it chilled or at room temperature, and watch it steal the spotlight at your next Mediterranean-inspired feast!
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Recipe Information
Ingredients
- 1 can (15 oz) canned chickpeas (garbanzo beans)
- 1 can (15 oz) canned kidney beans
- 1 can (14.5 oz) canned green beans
- 1 medium English cucumber
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup kalamata olives
- 0.5 cup feta cheese (optional)
- 0.25 cup fresh parsley
- 0.25 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 clove garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Drain and rinse the canned chickpeas, kidney beans, and green beans. Place them in a large mixing bowl.
Dice the English cucumber into small bite-sized pieces and halve the cherry tomatoes. Finely dice the red onion. Add these to the mixing bowl.
Slice the kalamata olives in halves or thirds if they are large and add them to the bowl.
Chop the parsley finely and crumble the feta cheese (if using). Set both aside for later.
In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, minced garlic, oregano, salt, and black pepper. Whisk or shake the dressing ingredients together until well emulsified.
Pour the dressing over the bean and vegetable mixture. Toss everything gently but thoroughly to ensure even coating.
Sprinkle the chopped parsley and feta cheese (if using) on top. Toss lightly to incorporate.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 5.8 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 511 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
