Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. If you thought beans were boring, you just might change your mind!
A staple of the Mediterranean pantry, beans are a healthy, versatile and super affordable ingredient. They are rich in antioxidants, fiber, B vitamins, iron…plus, they’re a hearty great alternative to high-fat proteins.
Sadly, many of my friends live with the idea that beans–legumes in general– require a lot of work and are just plain boring. This three bean salad is so “unboring,” I might even claim that it’s a sexy way to use up some humble beans.
Why this three bean salad works
I ditched the work involved with soaking and boiling beans–there is a place for that, just not when you have no interest in making an elaborate meal. Canned beans work just as well in this three bean salad recipe. I chose kidney, cannellini, and garbanzo beans (chickpeas).
To build the bean salad into a huge, “sexy” bowl of goodness, you need to add crunch. That’s where colorful bell peppers, cucumbers, and red onions come in. Capers, fresh herbs, and a Mediterranean garlic Dijon vinaigrette, seal the deal for me.
Nope, I did not add feta. Despite popular opinion, not every Mediterranean salad requires the addition of crumbled feta. But it does require excellent extra virgin olive oil. I highly recommend our Early Harvest Extra Virgin olive oil.
On especially warm nights, I can count on this three bean salad as a great side to grilled chicken or a quick salmon dinner.
Mediterranean Three Bean Salad
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 6
Ingredients
- 1 15-oz can kidney beans
- 1 15-oz can cannellini beans
- 1 15-oz can garbanzo beans (chickpeas)
- 1 green bell pepper, cored and chopped
- 1 red bell pepper, cored and chopped
- 1/2 English cucumber, diced
- 1 cup chopped red onions
- 1 1/2 tbsp capers
- 1 cup chopped fresh parsley
- 10-15 fresh mint leaves, torn or gently chopped
- 10-15 fresh basil leaves, torn or gently chopped
Garlic Dijon Vinaigrette
- 1-2 garlic cloves, minced
- 1/2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1 tbsp sugar
- 1/4 cup Early Harvest extra virgin olive oil
- Salt and black pepper
Instructions
- In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
- In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
- Add the vinaigrette to the salad bowl. Toss to coat.
- For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving
Notes
- If you prefer, hold the mint and basil until you are ready to serve the salad. This will keep them from wilting into the salad, although the flavors won’t be as intense.
- Recommended for this Recipe Our Early Harvest extra virgin olive oil.
HI. Just wondering how you think this would go with some rice thrown in? Like wild rice mix or something?
Hi! I think that would work! Maybe 3/4 cup cooked wild rice or so…you may increase the dressing so you have enough with the added rice!
Do you need to strain and rinse the beans?
Hi Paula, yes, it’s a good idea to strain and rinse canned beans. Thanks for checking in!
I love 3-bean salad and this one looks so pretty! I love all the extra green from the cucumber, peppers, and parsley. It’s a bit reminiscent of tabouleh, in a way.
★★★★★
Thank you! Enjoy!!!
Beautiful dish!
Thanks much, Justine!
Love the addition of the veggies that give the crunch. I also love that canned works well with this. That Mediterranean garlic Dijon vinaigrette sounds delish!
I think simple food is the best food, especially during the hot summer months! this looks fabulous. Maybe I’ll make this for the pool party this weekend!
I love everything about this salad – it looks so bright, crunchy and fresh!
★★★★★
Thanks, Deb! So simple, right?!
I just made this salad so i have to refrigerate and let chill. I was confused when it came to the vinaigrette . ” 1/4 quality extra virgin olive oil ” 1/4 of what? Cup, Tablespoon….???? so not sure if i made the vinaigrette correctly?
other wise look great, cant wait to try it!
Katheleen, thank you so much for catching the typo. 1/4 cup is what it takes for the vinaigrette. Hope you enjoyed it!
Really good. Crunch. Healthy and filling.
★★★★★
Awesome, Julie! So glad you enjoyed it.
Beautiful salad.
I could eat this every day! Looks so delicious! Nothing boring about this at all!
Superb salad, must be so filling, I love multicolored salads, lovely recipe!
★★★★★
Please pass me that bowl 🙂 absolutely gorgeous and colourful salad.
I love how much protein this brings, not to mention being a feast for the eyes!
I bet the pepper adds a great crunch! This dish is so pretty and perfect for those summer nights when you’re grilling and need a great side!
It does! Thanks so much, Christina!
I love three bean salad and this recipe looks absolutely fabulous. Sooo full of flavor and I just love all the fresh herbs. Great recipe!
Thanks Dahn! The herbs and dressing are key here!
Yummy! This looks so good and I love all of the flavors you’ve included in this recipe. This would be the perfect, easy, go-to summer meal for me. Thanks for sharing! Can’t wait to try this!
Awesome, Luci! Thanks for stopping in.
Yummy! I love salads, especially in the summer, but sometimes I get bored with the usual! Well, this is so delicious looking and sounding! Great salad!
★★★★★
I hear ya! Hope you give this one a try!