Description
A refreshing and nutritious salad packed with vibrant flavors, perfect for warm days and gatherings.
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
- In a large bowl, add the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, and Parmesan cheese. Mix in the Kalamata olives and pepperoncini if you’re using them!
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and Italian seasoning until well combined.
- Drizzle the dressing over the salad ingredients and toss gently until everything is nicely coated.
- Season with salt and ground pepper to taste, adding an extra squeeze of lemon juice if you’d like more brightness.
- Refrigerate for 45-60 minutes before serving to allow the flavors to mingle and deepen.
Notes
This salad tastes even better the next day; perfect for meal prep or potlucks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 5mg