Mediterranean Three Bean Salad Recipe

Name: Mediterranean Three Bean Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 - 15 ounce can of chickpeas (drained and rinsed); 1 - 15 ounce can of white beans {cannelini} (drained and rinsed); 1 - 15 ounce can of red kidney beans (drained and rinsed); 14 ounces of artichoke hearts (drained, quartered or halved {optional}); 1/3 cup roasted red peppers (drained, chopped); 1 cup cherry tomatoes (halved); 1 red bell pepper (seeds removed, diced {or color of your choice}); 1/2 of an english cucumber (diced); Handful of fresh mint (chopped); 1/2 cup fresh parsley (chopped); 4 green onions (chopped); 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 lemon (juiced); 3 garlic cloves (minced); Salt and pepper to taste; Optional spices: 1 teaspoon of any spice you like {try sumac (za'atar or oregano}); Crushed red pepper for extra spice

This Mediterranean Three Bean Salad is protein packed and full of vegetables. Kidney beans, white beans and chickpeas are combined with fresh vegetables, artichokes, fresh herbs and topped with a light dressing. This salad is a great for meal-preparation for your weekly meals or a group.

Prep15 min
Total15 min
Makes6 servings
Calories142

Ingredients

6 servings

1 - 15 ounce can of chickpeas (drained and rinsed)
1 - 15 ounce can of white beans {cannelini} (drained and rinsed)
1 - 15 ounce can of red kidney beans (drained and rinsed)
14 ounces of artichoke hearts (drained, quartered or halved {optional})
1/3 cup roasted red peppers (drained, chopped)
1 cup cherry tomatoes (halved)
1 red bell pepper (seeds removed, diced {or color of your choice})
1/2 of an english cucumber (diced)
Handful of fresh mint (chopped)
1/2 cup fresh parsley (chopped)
4 green onions (chopped)

For the Dressing:

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon (juiced)
3 garlic cloves (minced)
Salt and pepper to taste
Optional spices: 1 teaspoon of any spice you like {try sumac (za'atar or oregano})
Crushed red pepper for extra spice

Method

1
In a large bowl mix together the beans, artichokes, roasted red peppers, cherry tomatoes, bell pepper, cucumber, mint, parsley and green onions.
2
In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together. Add salt and pepper to taste and 1 teaspoon of an additional spice if you like {try sumac, za'atar, oregano}. Drizzle the dressing over the salad and toss gently to coat with the dressing.
3
Serve with hummus and pita bread or use this salad as a topping for pita wraps, hummus plates or falafel.

Notes

This salad will keep in an air tight container in the fridge for up to 3 days. I suggest freshening the salad up with additional dressing when you are ready to eat it. Feel free to use any three beans you like. I think black beans are nice to swap for the kidney beans sometimes. Add cheese, like goat or feta cheese.