Can I use fresh beans instead of canned beans?

Absolutely! Using fresh beans will give your salad a more vibrant and earthy flavor. Soak the beans overnight and cook them until they are tender before using them in the salad.

Can I make the salad without onions or garlic?

Sure, you can! If you don't like the taste of onions or garlic, you can leave them out or substitute them with milder ingredients like shallots or scallions. The salad will still taste great!

Can I use a different dressing for this salad?

Of course! While our Mediterranean salad dressing recipe is delicious, you can use any dressing you like. Try a balsamic vinaigrette, honey mustard dressing, or even a creamy ranch dressing.

Is Mediterranean Bean Salad gluten-free?

Yes, it is! Beans are naturally gluten-free, meaning bean salad is a great option for those following a gluten-free diet. Just be sure to check the labels of any canned beans or other ingredients to make sure they're certified gluten-free. Sometimes ingredients can be exposed to gluten during the preparation process.

Mediterranean Bean Salad

Name: Mediterranean Bean Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2/3 cup fresh parsley leaves, lightly packed; 2/3 cup fresh cilantro leaves, lightly packed; 5 large mint leaves; 1 medium garlic clove; 1 jalapeno, seeded + roughly chopped; 1/4 cup julienned sun-dried tomatoes in oil, drained of excess oil; 1/2 cup extra-virgin olive oil; 1 1/2 tsp. apple cider vinegar; 1 lemon, juiced; 1 tsp. kosher salt; 1/2 tsp. fresh black pepper; 1 (15 oz.) can black beans, drained + rinsed; 1 (15 oz.) can garbanzo beans, drained + rinsed; 6 oz. raw white mushrooms, sliced; 1/3 cup diced sweet onion; 3 Roma tomatoes, seeded + chopped

Description

This Mediterranean bean salad is a flavor bomb! Simple ingredients with SO much flavor. Serve it with pita bread for a light meal or alongside your favorite entrée.

Ingredients

Units Scale

2/3 cup fresh parsley leaves, lightly packed
2/3 cup fresh cilantro leaves, lightly packed
5 large mint leaves
1 medium garlic clove
1 jalapeno, seeded + roughly chopped
1/4 cup julienned sun-dried tomatoes in oil, drained of excess oil
1/2 cup extra-virgin olive oil
1 1/2 tsp. apple cider vinegar
1 lemon, juiced
1 tsp. kosher salt
1/2 tsp. fresh black pepper
1 (15 oz.) can black beans, drained + rinsed
1 (15 oz.) can garbanzo beans, drained + rinsed
6 oz. raw white mushrooms, sliced
1/3 cup diced sweet onion
3 Roma tomatoes, seeded + chopped

Cook Mode Prevent your screen from going dark

Instructions

In a bowl of a food processor, combine parsley through black pepper and process until smooth.
In a large bowl, toss black beans, garbanzo beans, mushrooms, onion, and tomatoes with the processed mixture.
Cover and refrigerate overnight. In the morning give the salad couple good stirs before serving with pita bread or alongside your favorite entree.
Salad can be stored in the refrigerator up to 3 days. Stir before serving.

Notes

**what makes this salad so flavorful is not only all the ingredients but that it “marinates” overnight – so don’t be tempted to skip it
**add additional time for the salad to sit overnight

Nutrition

Serving Size:
Calories: 332
Sugar: 3.8 g
Sodium: 661.8 mg
Fat: 22.7 g
Carbohydrates: 28.6 g
Protein: 8.6 g
Cholesterol: 0 mg