Mediterranean Three Bean Salad
A refreshing Mediterranean Three Bean Salad packed with flavors from fresh herbs and a zesty garlic Dijon vinaigrette.
Equipment
- Mixing Bowl
- Whisk
Ingredients
For the Garlic Dijon Vinaigrette
- 2 garlic cloves, minced
- 0.5 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 0.25 cup Early Harvest extra virgin olive oil
- Salt
- Freshly ground black pepper
For the Salad
- 1 15-ounce can kidney beans
- 1 15-ounce can cannellini beans
- 1 15-ounce can chickpeas
- 1 large green bell pepper, cored and chopped
- 1 large red bell pepper, cored and chopped
- 0.5 cup English cucumber, diced
- 1 cup chopped red onions
- 1.5 tablespoons drained capers
- 1 cup chopped fresh parsley
- 10-15 fresh mint leaves, torn or gently chopped
- 10-15 fresh basil leaves, torn or gently chopped
Instructions
Preparation Steps
- Make the Garlic Dijon Vinaigrette. In a serving bowl, add garlic, mustard, lemon juice, sugar, extra virgin olive oil, and a big pinch each of salt and pepper. Whisk vigorously to combine.
- Prepare the beans. Drain and rinse the canned beans. Add to the bowl with the vinaigrette.
- Prepare the vegetables. To the bowl with the beans, add green bell pepper, red bell pepper, cucumber, red onion, capers, parsley, mint, and basil. Toss to coat in the vinaigrette.
- Chill. Cover and refrigerate for at least 30 minutes before serving so the beans soak up the vinaigrette flavors. Toss again before serving.
Notes
Make this salad ahead of time for best flavor. Leftovers can be refrigerated in an airtight container for up to 5 days.
Nutrition
Serving: 1servingCalories: 211.1kcalCarbohydrates: 27.9gProtein: 9.5gFat: 8.2gSaturated Fat: 1.1gSodium: 482mgPotassium: 321.2mgFiber: 9gVitamin A: 628.4IUVitamin C: 33.9mgCalcium: 77.8mgIron: 2.9mg
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