Description
A refreshing Mediterranean salad made with kidney beans, garbanzo beans, fresh vegetables, and herbs tossed in a zesty lemon-olive oil dressing. Perfect as a side dish or light main meal.
Ingredients
1 can (15.5 oz) kidney beans, rinsed and drained
1 can (15.5 oz) garbanzo beans, rinsed and drained
1 ½ cups diced English cucumber (about ½ cucumber)
1 ½ cups cherry tomatoes, sliced in half
½ medium red onion, diced
½ bell pepper (any color), diced
¼ cup chopped fresh basil leaves
¼ cup minced parsley
¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 clove garlic, finely minced
½ tsp dried oregano
1 tsp kosher salt
½ tsp ground black pepper
Instructions
- In a large bowl, whisk together lemon juice, olive oil, oregano, salt, pepper, and garlic to make the dressing.
- Add kidney beans, garbanzo beans, cucumber, cherry tomatoes, red onion, and bell pepper to the bowl with the dressing.
- Sprinkle in chopped basil and parsley for freshness.
- Gently mix until all ingredients are evenly coated, being careful not to mash the beans.
- Let the salad sit for about 10 minutes to allow flavors to meld.
- Serve chilled or at room temperature as a side or main dish.
Notes
Add crumbled feta or goat cheese for extra creaminess.
Keep vegan by adding avocado or tofu instead of cheese.
Mix in olives, extra peppers, or cucumbers for more veggies.
Serve over quinoa or couscous for a heartier meal.
Add red pepper flakes or chili for a spicy twist.
Stores well in the fridge up to 3 days; best served chilled.
- Prep Time: 4 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
