Mediterranean Bean Salad

• servings: 8 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

1 15-ounce can garbanzo beans, rinsed and drained

1 15-ounce can cannellini beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

1/4 cup red onion, chopped fine

3/4 cup celery, chopped

1 small cucumber, peeled seeded and chopped

3/4 cup fresh Italian parsley, chopped

1/4 cup fresh basil, chopped

2 tomatoes, chopped fine

1/4 cup Parmesan cheese, finely grated

1/2 cup Kalamata olives, optional

1/3 cup pepperoncini, optional

Three Bean Salad Dressing

1/4 cup extra-virgin olive oil

juice of 1-1/2 lemons

1 clove garlic, peeled and minced

1/2 teaspoon dried Italian seasoning

ground pepper and sea salt to taste

Directions

In a large bowl, add the ingredients for the salad and toss.

Drizzle the dressing over the ingredients and toss again.

Refrigerate for 45-60 minutes before serving.

In a small bowl, whisk together the olive oil, lemon juice, garlic and Italian seasoning. Or add everything to a mason jar, seal the lid tightly and shake well.

Nutrition

• Serving Size: 1
• Calories: 332
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 3 mg
• Sodium: 718 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 11 g
• Total Sugars: 10 g
• Protein: 14 g