Mediterranean Three Bean Salad
Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.
Servings: 8 servings
Ingredients
For the Garlic Dijon Vinaigrette
- 2 garlic cloves, minced
- 1/2 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 1/4 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 green bell pepper, cored and chopped
- 1 red bell pepper, cored and chopped
- 1/2 English cucumber, diced
- 1 cup chopped red onions
- 1 1/2 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
- Make the Garlic Dijon Vinaigrette. In a serving bowl large enough for the salad, add garlic, mustard, lemon juice, sugar, extra virgin olive oil, and a big pinch each of salt and freshly ground black 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. For best results, cover and refrigerate for at least 30 minutes before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Give it time to chill: Make this Three Bean Salad a little bit ahead of time. The beans need a little time to soak up flavor, so it’s a good idea to make this salad ahead and refrigerate it for at least 30 minutes up to several hours. If you want to make it a day or more ahead of time, wait to add the herbs until 30 minutes or so before serving.
- Leftovers: Properly refrigerated in an airtight container, three bean salad will keep for up to 5 days.
Nutrition
Calories: 211.1kcal | Carbohydrates: 27.9g | Protein: 9.5g | Fat: 8.2g | Saturated Fat: 1.1g | Sodium: 482mg | Potassium: 321.2mg | Fiber: 9g | Vitamin A: 628.4IU | Vitamin C: 33.9mg | Calcium: 77.8mg | Iron: 2.9mg
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