Mediterranean Bean Salad
A protein-packed Mediterranean Bean Salad bursting with fresh flavors and vibrant colors, perfect for any gathering.
Equipment
- Large salad bowl
Ingredients
Beans and Vegetables
- 15 ounce cannellini beans drained and well rinsed
- 15 ounce garbanzo beans drained and well rinsed
- 1 cup cherry tomato halves
- 2 small Persian cucumbers halved lengthwise and thinly sliced (do not peel)
- ¼ red onion thinly sliced
- ½ cup Peppadew peppers or other pickled peppers, rough chopped
- ½ cup pitted black olives halved
- ½ cup pimento stuffed green olives halved
- 1 cup assorted colorful bell peppers diced
- ½ cup crumbled feta cheese
- ½ cup chopped marinated artichokes chopped
- 10 large fresh basil leaves shredded
Dressing
- ¼ cup extra virgin olive oil
- 4 tablespoon red wine vinegar or more to taste
- 1 teaspoon dried Italian herbs I used thyme, oregano, and rosemary
- 1 clove garlic minced
- salt to taste
- fresh cracked black pepper to taste
Instructions
Preparation
- Whisk the dressing ingredients together and taste to adjust any of them to suit you. Add more vinegar if you want a tangier flavor. Set aside.
- Put the beans in a large salad bowl. Add the rest of the ingredients and toss with enough dressing to coat everything but not drown the salad.
- Chill the salad thoroughly before serving. The salad will keep, well covered, for several days in the refrigerator. Note: if making this bean salad ahead of time I like to leave out the tomatoes until you are ready to serve. Tomatoes tend to get mushy in the refrigerator.
Notes
This salad can be made ahead of time, but it's best to add tomatoes just before serving to avoid them getting mushy.
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 300mgPotassium: 550mgFiber: 8gSugar: 3gVitamin A: 700IUVitamin C: 25mgCalcium: 150mgIron: 3mg
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