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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.
Prep Time30 mins
Total Time30 mins
Course: Lunch, Main Dish, Side Dish, Vegetarian
Cuisine: Mediterranean
Keyword: clean eating, fruit salad, gluten free, healthy, mediterranean, side dish, vegetarian
Servings: 10 people
Calories: 220kcal
Cost: $12.00


  • cutting board
  • knife
  • large bowl



  • 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)


  • 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


  • 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.