Once you try this Mediterranean-style three-bean salad, you won’t go back! This bean salad is very bright and has lots of flavors: crispy vegetables, fresh herbs, capers and zesty garlic-Dijon vinaigrette. It’s an excellent side dish accompanying any dinner: light chicken with lemon, beef kebabs, gyros or salmon burgers!
1 (15-oz.) can kidney beans, drained and rinsed
1 (15-oz.) can cannellini beans, drained and rinsed
1 (15-oz.) can chickpeas, cooked
1 green bell pepper, cored and chopped
1 red bell pepper, cored and chopped
½ English cucumber, diced
1 cup chopped red onions
1½ tbsp. capers
1 cup chopped fresh parsley
10–15 fresh mint leaves, torn or gently chopped
10–15 fresh basil leaves, torn or gently chopped
FOR THE GARLIC-DIJON VINAIGRETTE:
¼ cup extra-virgin olive oil
2 tbsp. lemon juice
½ tbsp. Dijon mustard
1–2 cloves garlic, minced
1 tsp. sugar
salt and black pepper
1. In a medium bowl, combine the beans, chickpeas, peppers, cucumber, onions, capers and fresh herbs. Mix using a wooden spoon until evenly combined.
2. In a small bowl, combine all the vinaigrette ingredients. Whisk vigorously to combine.
3. Add the vinaigrette and cucumber to the salad bowl. Toss to coat.
4. For the best results, cover and refrigerate for a bit before serving so that the beans soak up the vinaigrette flavors. Give the salad another quick toss before serving!
NUTRITION DATA FOR 1 SERVING:
Total Carbohydrates 28g
Total Fat 8g
Saturated Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Trans Fat 1g
Dietary Fiber 6g
Vitamin A 2% Daily Value
Vitamin C 5% Daily Value
Calcium 6% Daily Value
Iron 15% Daily Value
This AMAZING Recipe can be found in my Mediterranean Refresh Cookbook here