Mediterranean Three Bean Salad
A refreshing Mediterranean Three Bean Salad packed with flavors from fresh herbs, capers, and a zesty dressing.
Equipment
- mixing bowl
- whisk
Ingredients
For the Garlic Dijon Vinaigrette
- 2 garlic cloves, minced
- ½ tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- ¼ 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
- ½ English cucumber, diced
- 1 cup chopped red onions
- 1 ½ 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
Making the Salad
- 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.
Notes
Properly refrigerated in an airtight container, this three bean salad will keep for up to 5 days. For best flavor, allow it to chill for at least 30 minutes before serving.
Nutrition
Serving: 1cupCalories: 211.1kcalCarbohydrates: 27.9gProtein: 9.5gFat: 8.2gSaturated Fat: 1.1gSodium: 482mgPotassium: 321.2mgFiber: 9gVitamin A: 628.4IUVitamin C: 33.9mgCalcium: 77.8mgIron: 2.9mg
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