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Mediterranean 3 Bean Salad

A light and refreshing Mediterranean 3 Bean Salad packed with vibrant colors, crunchy vegetables, and a zesty vinaigrette, perfect for summer barbecues and healthy meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Method Nutrition Notes

Ingredients

Beans and Vegetables

  • 1 can kidney beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1 cup marinated artichokes, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cucumber, diced
  • 1/4 cup fresh herbs (parsley, basil, or cilantro)

Dressing

  • 1/4 cup red wine vinaigrette
  • Salt and pepper to taste

Method

Preparation

  • In a large bowl, combine the kidney beans, white beans, chickpeas, marinated artichokes, sun-dried tomatoes, cucumber, and fresh herbs.
  • Drizzle with red wine vinaigrette and toss gently to combine.
  • Season with salt and pepper to taste.
  • Serve immediately or refrigerate for later.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 31gProtein: 8gFat: 5gSodium: 300mgFiber: 7gSugar: 2g

Notes

For an extra touch, add crumbled feta cheese on top to enhance the Mediterranean flavor. Store any leftovers in an airtight container in the refrigerator, where it will stay fresh for about 3 to 5 days. Consider adding the dressing just before serving to keep the vegetables crisp. Be sure to rinse the beans well to reduce sodium content.
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