Cooked - Mediterranean Three Bean Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mediterranean Three Bean Salad

8.0

2 garlic cloves, (minced)

½ tablespoon Dijon mustard

2 tablespoons lemon juice

1 teaspoon sugar

¼ cup Early Harvest extra virgin olive oil

Salt

Freshly ground black pepper

1 15-ounce can kidney beans

1 15-ounce can cannellini beans

1 15-ounce can chickpeas

1 green bell pepper, (cored and chopped)

1 red bell pepper, (cored and chopped)

½ English cucumber, (diced)

1 cup chopped red onions

1 ½ tablespoons drained capers

1 cup chopped fresh parsley

10-15 fresh mint leaves, (torn or gently chopped)

10-15 fresh basil leaves, (torn or gently chopped)

Make the Garlic Dijon Vinaigrette. In a serving bowl large enough for the salad, add garlic, mustard, lemon juice, sugar, extra virgin olive oil, and a big pinch each of salt and freshly ground black pepper. Whisk vigorously to combine.
Prepare the beans. Drain and rinse the canned beans. Add to the bowl with the vinaigrette.
Prepare the vegetables. To the bowl with the beans, add green bell pepper, red bell pepper, cucumber, red onion, capers, parsley, mint, and basil. Toss to coat in the vinaigrette.
Chill. For best results, cover and refrigerate for at least 30 minutes before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 43 weeks ago

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