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Mediterranean Dense Bean Salad

A protein-packed salad combining chickpeas, black beans, and kidney beans with zesty lemon-olive oil dressing. Packed with cooling veggies, aromatic herbs, and vibrant colors for a satisfying Mediterranean dish.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups (cooked) chickpeas (pre-cooked or canned, drained and rinsed)
  • 1 cup (cooked) black beans (pre-cooked or canned, drained and rinsed)
  • 1 cup (cooked) kidney beans (pre-cooked or canned, drained and rinsed)
  • 1 cup (diced) cucumber
  • 1 cup (halved) cherry tomatoes
  • 1 cup (diced) red bell pepper
  • ½ cup (finely chopped) red onion
  • ¼ cup (chopped) fresh parsley
  • ¼ cup (sliced) kalamata olives
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • Salt & pepper to taste

Method
 

  1. Rinse and drain all canned beans thoroughly to remove excess sodium
  2. Arrange beans, cucumber, tomatoes, bell pepper, onion, parsley, and olives in a large mixing bowl
  3. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper to make dressing
  4. Pour dressing over salad mixture
  5. Mix gently until evenly combined
  6. Chill for 15-20 minutes before serving to allow flavors to meld

Notes

Swap parsley with cilantro or basil for different aroma
Replace kalamata olives with green olives for milder flavor
Substitute red onion with scallions for gentler taste
Chill in airtight container for up to 2 days
For crunchier texture, add菠萝 or bell pepper just before serving