Mediterranean Three Bean Salad Recipes
MEDITERRANEAN THREE BEAN SALAD
I made this after being inspired by a wonderful salad served at our favorite local Mediterranean eatery and wanted to be able to make such an easy, healthy and delicious salad at home. You can use fresh, frozen, or canned corn, as long as you adjust the preparation as needed - if frozen, thaw before adding to salad; if canned, drain and rinse before adding. I am labelling servings as a side dish - if you want to serve as an entree, adjust ingredients accordingly.
Provided by Starrynews
Categories Low Cholesterol
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine kidney beans, butter beans, black beans, corn, tomato, onion, green pepper, cucumber, and parsley in a large bowl. Mix well.
- In a separate small bowl, whisk together lemon juice, olive oil, garlic, cumin, salt and pepper to taste.
- Pour dressing over salad and toss to coat.
Nutrition Facts : Calories 335.8, Fat 10.5, SaturatedFat 1.5, Sodium 190.2, Carbohydrate 48.5, Fiber 14.3, Sugar 3.6, Protein 15.6
EASY MEDITERRANEAN BEAN SALAD
Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving
MEDITERRANEAN THREE BEAN SALAD
A refreshing blend of flavors great for summer or simple dinners! Flavors tend to blend better after time.
Provided by Trina Cosgrave
Categories Salad Beans Three Bean Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine cannellini beans, garbanzo beans, kidney beans in a mixing bowl. Add onion, garlic, parsley, olive oil, lemon juice, salt, and black pepper; mix well.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 24.9 g, Fat 7.6 g, Fiber 7.1 g, Protein 6.8 g, SaturatedFat 1 g, Sodium 328.1 mg, Sugar 0.6 g
MEDITERRANEAN THREE-BEAN SALAD
Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Soak onion in cold water 10 minutes; drain. Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, and 2 teaspoons salt. Add white, pink, and green beans, celery, onion, peppers, and parsley, stirring to evenly coat. Season with salt and pepper and serve, or cover and refrigerate up to 2 days (return to room temperature before serving).
THE BEST MEDITERRANEAN SALAD RECIPE
This Mediterranean salad is loaded with fresh vegetables such as cucumbers, tomatoes and herbs. This fresh salad is flavored with a delicious dressing.
Provided by Shadi HasanzadeNemati
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- In a large bowl, place cucumbers, tomatoes, red onion, olives, artichoke hearts and parsley.
- Using two spoons, lightly mix the vegetables and put the bowl in the refrigerator.
- Make the Mediterranean salad dressing by mixing olive oil, lemon, sumac, garlic, salt and pepper in a mason jar or a small bowl.
- Pour the dressing over salad and mix well.
- Serve immediately.
Nutrition Facts : Calories 219 kcal, Carbohydrate 13 g, Protein 3 g, Fat 18 g, SaturatedFat 2 g, Sodium 496 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
3-INGREDIENT MEDITERRANEAN SALAD
Easy all-star Mediterranean salad with three star ingredients: tomatoes, cucumbers, and parsley, seasoned simply and dressed in extra virgin olive oil and lemon juice! You'll love this everyday cucumber and tomato salad next to your favorite Mediterranean entrees. You can change it up by adding feta cheese, chickpeas, or even a cup of cooked couscous to turn it into a meal!
Provided by Suzy Karadsheh
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, place the diced tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so.
- Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss. Enjoy!
Nutrition Facts : Calories 62.5 kcal, Sugar 2.6 g, Sodium 7 mg, Fat 4.9 g, SaturatedFat 0.7 g, Carbohydrate 4.8 g, Fiber 1.2 g, Protein 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
MEDITERRANEAN BEAN SALAD
This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!
Provided by sourdough girl
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 46.6 g, Fat 12 g, Fiber 13.4 g, Protein 12.1 g, SaturatedFat 1.6 g, Sodium 874.1 mg, Sugar 1.3 g
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- Drain and rinse the three cans of beans in a colander. Leave in the sink to drain completely while you chop the veggies.
- Next dice a 1/2 cup of red onion, about half of a medium onion. Place the onion in a small bowl, and add the juice of one lemon. Stir so that all of the onion is covered. (This step will take some of the bite out of the onion.)
- While the onion is soaking, chop the rest of your veggies. Dice a 1/4 cup sweet pepper. I used orange bell pepper, but you can use any color you prefer. Quarter 1 cup of grape tomatoes, and chop 1 1/2 half cups of cucumber. I like to use English or Persian cucumbers since there is no need to peel or seed.
- Finally, pit and halve 3/4 of a cup of Kalamata olives. I actually buy mine pitted so that all I have to do is chop them in half.
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