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Mediterranean 3-Bean Salad in white bowl with fresh parsley and lemon
Easy Mediterranean Recipes

Mediterranean 3-Bean Salad Recipe

A fresh and zesty Mediterranean twist on the classic bean salad. This version swaps heavy sugar for bright lemon juice, high-quality olive oil and fresh herbs. It's a high-protein, high-fiber vegan meal that's perfect for a quick, satisfying lunch and gets even better when prepared ahead of time.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15-ounce can Kidney Beans, drained and rinsed
  • 1 15-ounce can Chickpeas, drained and rinsed
  • 1 cup fresh or thawed frozen Green Beans cut into 1-inch pieces
  • 1/2 cup finely diced Red Onion
  • 1 cup halved Cherry Tomatoes
  • 1 cup diced Cucumber English or Persian
  • 1/2 cup chopped fresh Parsley
Dressing:
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup fresh Lemon Juice
  • 1 teaspoon dried Oregano
  • 1/2 teaspoon Salt or to taste
  • 1/4 teaspoon Black Pepper freshly ground, or to taste

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk or small jar with lid
  • 1 Cutting board
  • 1 Chef's Knife
  • 1 Colander

Method
 

Drain & Rinse Beans:
  1. Thoroughly drain and rinse kidney beans and chickpeas.
Chop Vegetables:
  1. Chop all vegetables and parsley and combine them with the beans in a large bowl.
Whisk Dressing:
  1. In a small bowl, whisk the olive oil, lemon juice, oregano, salt and pepper until combined.
Toss & Marinate:
  1. Pour the dressing over the bean mixture and toss well. Then cover and refrigerate for a minimum of 30 minutes, ideally 2 hours.
Serve:
  1. Toss again just before serving and adjust seasoning if necessary.

Notes

  • Marination is Key: For the absolute best flavor, refrigerate this salad for at least 2 hours or ideally overnight. The marination time allows the herbs and lemon juice to fully penetrate the beans, greatly deepening the flavor profile.
  • Meal Prep & Storage: This salad is excellent for meal prep and keeps well for up to 5 days in an airtight container in the refrigerator. But we do not recommend freezing it, as the beans will become mushy upon thawing.
  • Adjusting for Sodium: Since canned beans are used, be mindful of the added salt. Then drain and rinse the beans thoroughly to remove excess sodium and taste the final salad before adding the full 1/2 teaspoon of salt to the dressing.