Mediterranean Bean Salad
This Mediterranean Bean Salad is bursting with fresh flavors and vibrant colors—a perfect, easy-to-make dish for any occasion!
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Measuring Spoons
- Serving spoon
Ingredients
- 1 can garbanzo beans 15.5-ounce, drained and rinsed
- 1 can black beans 15-ounce, drained and rinsed
- 1 cup chopped grape tomatoes for sweetness
- 1 large garlic clove finely minced, for depth of flavor
- 1/2 cup chopped red onion for crunch and color
- 1/2 cup chopped fresh parsley for freshness
- 1/4 cup chopped fresh mint for a refreshing twist
- 1 1/2 tablespoons olive oil for richness
- 1 medium lemon juice from, for brightness
- 1/2 teaspoon kosher salt to enhance flavors
- freshly ground black pepper for seasoning
Instructions
- Begin by draining and rinsing the garbanzo beans and black beans under cold water.
- In a large mixing bowl, chop the grape tomatoes, red onion, parsley, and mint into bite-sized pieces.
- Finely mince the garlic clove for even flavor distribution.
- Add the rinsed garbanzo beans and black beans to the bowl with the chopped vegetables and herbs.
- In a small bowl, whisk together the olive oil, lemon juice, kosher salt, and freshly ground black pepper until well combined.
- Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is well-coated.
- Let the salad sit for at least 15-30 minutes to marinate and absorb the flavors.
- Give the salad a final toss and serve as a side or light meal.
Notes
- For a creamier texture, substitute garbanzo beans with cannellini beans.
- Add feta cheese for a salty, savory twist.
- Store salad in an airtight container in the refrigerator for up to 3 days; avoid freezing.