I have made this Mediterranean Tri-Bean Salad many times in the past, but I had completely forgotten about it since starting G&S!
My original recipe used only chickpeas, but I wanted to make it more hearty.
I knew the perfect addition would be black and kidney beans!
I happen to love the fresh flavors of the Mediterranean. Fresh herbs, fruits, vegetables, seafood, and healthy fats are all part of my eating habits so this salad is a perfect fit. This way of eating closes resembles Dr. Strand’s Healthy for Life Program which I have followed for years.
Many studies have shown that these lifestyles can result in weight loss and help prevent heart attacks, strokes, type 2 diabetes and premature death.
Needless to say, if you are looking for a recipe that is both delicious and healthy this one’s for you!
I often bring this dish to BBQs or fun pizza nights that need a little something healthy to pair with it. Though this fresh salad has all the colors of summer, I make this salad most often in the cooler months to remind me warmer temps are just around the corner.
And can we just talk about the gorgeous colors of this salad?
The vibrant and beautiful colors in this salad make this recipe creator’s heart sing! 🙂
As stated above, I typically use this Mediterranean Tri-Bean Salad as a side dish, but this would also be a filling main dish for vegetarians. The 3 different varieties of beans, olives, and veggies combine for a hearty, yet light meal!Mediterranean Tri-Bean Salad #cleaneating side dish or #vegetarian meal Click To Tweet
Here Are The Ingredients You Will Need:
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, cut in half
1/4 cup crumbled feta cheese
1/4 cup fresh basil, julienned (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.
Next, chop all of the vegetables and place them in a large bowl. Then 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.
Lastly, 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.
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