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Mediterranean Dense Bean Salad
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Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the drained and rinsed chickpeas, black beans, and kidney beans.
- Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley to the bowl.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the bean mixture and toss gently to combine all ingredients.
- Crumble the feta cheese over the top and give the salad a final gentle toss.
- Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld.
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