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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, finely chopped
- 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 medium tomatoes, finely chopped
- 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 1.5 lemons
- 1 clove garlic, minced
- 1/2 teaspoon dried Italian seasoning
- Ground pepper and sea salt to taste
Instructions
- Combine garbanzo, cannellini, and kidney beans with the chopped vegetables in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, garlic, seasoning, and salt.
- Drizzle dressing over the salad and toss gently to coat the ingredients.
- Refrigerate for 45-60 minutes to allow flavors to meld.
- Serve chilled, paired with grilled meats or as a stand-alone dish.
Notes
Adjust vegetables according to personal preference or seasonal availability.
Add grilled chicken or feta cheese for an extra protein boost.
Make a day ahead for enhanced flavor, keeping parsley fresh until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 10
- Cholesterol: 5