Mediterranean Three Bean Salad
This Mediterranean Three Bean Salad is protein packed and full of vegetables. Kidney beans, white beans and chickpeas are combined with fresh vegetables, artichokes, fresh herbs and topped with a light dressing. This salad is a great for meal-preparation for your weekly meals.
Servings: 6
Ingredients
- 1 - 15 ounce can of chickpeas drained and rinsed
- 1 - 15 ounce can of white beans {cannelini} drained and rinsed
- 1 - 15 ounce can of red kidney beans drained and rinsed
- 14 ounces of artichoke hearts drained, quartered or halved {optional}
- 1/3 cup roasted red peppers drained, chopped
- 1 cup cherry tomatoes halved
- 1 red bell pepper seeds removed, diced {or color of your choice}
- 1/2 of an english cucumber diced
- Handful of fresh mint chopped
- 1/2 cup fresh parsley chopped
- 4 green onions chopped
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon juiced
- 3 garlic cloves minced
- Salt and pepper to taste
- Optional spices: 1 teaspoon of any spice you like {try sumac za'atar or oregano}
- Crushed red pepper for extra spice
Instructions
- In a large bowl mix together the beans, artichokes, roasted red peppers, cherry tomatoes, bell pepper, cucumber, mint, parsley and green onions.
- In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together. Add salt and pepper to taste and 1 teaspoon of an additional spice if you like {try sumac, za'atar, oregano}. Drizzle the dressing over the salad and toss gently to coat with the dressing.
- Serve with hummus and pita bread or use this salad as a topping for pita wraps, hummus plates or falafel.
Notes
- This salad will keep in an air tight container in the fridge for up to 3 days. I suggest freshening the salad up with additional dressing when you are ready to eat it.
- Feel free to use any three beans you like. I think black beans are nice to swap for the kidney beans sometimes.
- Add cheese, like goat or feta cheese.