Description
A quick, protein-packed salad bursting with fresh Mediterranean flavors. Made with three types of beans, olive oil, lemon, herbs, and olives for a satisfying, fuss-free dish perfect for lunches or sides.
Ingredients
2 (15-oz) cans black beans, drained and rinsed
2 (15-oz) cans kidney beans, drained and rinsed
2 (15-oz) cans chickpeas, drained and rinsed
1 cup diced cucumber
1/2 cup finely chopped red onion
1 cup sliced kalamata olives
2 tbsp olive oil
1/4 cup fresh lemon juice
3 cloves garlic, minced
1/4 cup chopped fresh oregano
2 tbsp chopped fresh basil
1 tsp salt
1/2 tsp black pepper
1/2 cup crumbled feta cheese (optional)
Instructions
Combine black beans, kidney beans, chickpeas, cucumber, red onion, and olives in a large bowl.
In a small bowl, whisk olive oil, lemon juice, garlic, oregano, basil, salt, and pepper.
Pour dressing over salad and toss to coat.
Garnish with feta cheese (if using) and serve chilled or at room temperature.
Notes
For a non-dairy version, omit or substitute feta cheese with vegan alternative.
Use any combination of cannellini, pinto, or green beans instead of the listed three.
Store in the refrigerator for up to 3 days.
- Prep Time: 20
- Category: Dinner
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg