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Mediterranean Bean Salad

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Ingredients

Scale
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1/4 cup red onion, chopped fine
  • 3/4 cup celery, chopped
  • 1 small cucumber, peeled seeded and chopped
  • 3/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 2 tomatoes, chopped fine
  • 1/4 cup Parmesan cheese, finely grated
  • 1/2 cup Kalamata olives, optional
  • 1/3 cup pepperoncini, optional
  • 1/4 cup extra-virgin olive oil
  • juice of 1–1/2 lemons
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried Italian seasoning
  • ground pepper and sea salt to taste

Instructions

  1. In a large bowl, add the ingredients for the salad and toss.
  2. Drizzle the dressing over the ingredients and toss again.
  3. Refrigerate for 45-60 minutes before serving.
  4. In a small bowl, whisk together the olive oil, lemon juice, garlic and Italian seasoning. Or add everything to a mason jar, seal the lid tightly and shake well.

Find it online: https://www.rapidrecipes.blog/mediterranean-bean-salad-2/