Mediterranean Tri-Bean Salad
This healthy and easy three bean vegetable salad has all the right flavors. The light and tangy dressing is the icing on the cake in this gluten-free recipe. Canned black, kidney, and garbanzo (chickpeas) beans combine with fresh cucumber, tomatoes, and peppers to produce a clean eating side dish or vegetarian meal.
Servings: 10 people
Calories: 220kcal
Cost: $12.00
Equipment
Ingredients
Salad
- 15 oz can black beans
- 15 oz can kidney beans
- 15 oz can garbanzo beans (chickpeas)
- 1 English cucumber, chopped
- 1 orange bell pepper, chopped
- 2 cups red grape tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup Manzanilla olives, halved
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, julienned (about 6 large leaves)
Dressing
- 3 Tbsp lemon juice
- 2 Tbsp red wine vinegar
- 1 Tbsp extra virgin olive oil
- 1 tsp honey
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Pour the 3 cans of beans into a colander and rinse with water. Set aside to drain while you chop the veggies.
- Chop all of the vegetables and place them in a large bowl. Add in the drained and rinsed beans.
- Add all dressing ingredients to small bowl or mason jar and whisk together. I used my Matcha milk frother.
- Pour dressing over vegetables and beans in the large bowl and gently mix. Add more salt and pepper if necessary. Serve immediately or store in the refrigerator.
Nutrition
Calories: 220kcal