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Fresh Mediterranean Three Bean Salad Recipe Easy Zesty Red Wine Vinaigrette

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A vibrant and refreshing Mediterranean three bean salad tossed with crisp veggies and a zesty red wine vinaigrette. Perfect for a quick, healthy meal or side dish.

Ingredients

Scale
  • 1 cup canned chickpeas (garbanzo beans), drained and rinsed
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 cup canned kidney beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint leaves, chopped (optional)
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 garlic cloves, minced
  • 1 tsp honey or maple syrup
  • 1/3 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup Kalamata olives, pitted and halved (optional)

Instructions

  1. Drain and rinse the canned chickpeas, cannellini, and kidney beans under cold water for about 30 seconds. Shake off excess water and transfer to a large mixing bowl.
  2. Halve the cherry tomatoes, dice the cucumber into bite-sized pieces, and finely chop the red onion. (Optional: soak the onion in cold water for 10 minutes to mellow the bite.) Add all to the bowl with the beans.
  3. Roughly chop the parsley and mint leaves and toss them in with the beans and veggies.
  4. In a small bowl, whisk together red wine vinegar, Dijon mustard, minced garlic, and honey. Slowly drizzle in the olive oil while whisking continuously until the dressing is slightly thickened. Season with salt and pepper to taste.
  5. Pour the vinaigrette over the beans and veggies. Gently toss everything together to coat evenly.
  6. If using, crumble feta cheese and scatter Kalamata olives on top.
  7. Chill the salad in the fridge for at least 30 minutes before serving to allow flavors to meld.

Notes

Rinse canned beans well to remove excess salt and starch. Soak red onion in cold water for 10 minutes to mellow its sharpness. Chill salad for at least 30 minutes before serving to allow flavors to meld. Start with less vinaigrette to avoid sogginess and add more if needed. For vegan version, omit feta and use agave syrup instead of honey.

Nutrition

Keywords: Mediterranean salad, three bean salad, red wine vinaigrette, healthy salad, easy salad recipe, bean salad, vegetarian, gluten-free

Find it online: https://hungermind.com/fresh-mediterranean-three-bean-salad-recipe-easy-zesty-red-wine-vinaigrette/