Mediterranean Three Bean Salad
Prep time: 30 min
Cook time: 1 hour
Servings: 10
Yield: 1 - 50 gram
Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette.
Ingredients
BEAN SALAD
245 gram kidney beans
255 gram cannellini beans
120 gram garbanzo beans
170 gram cucumbers
75 gram green bell pepper
70 gram red bell pepper
50 gram onions
10 gram capers
20 gram parsley
10 gram mint leaves
4 gram basil
4 tbsps cilantro
GARLIC DIJON VINAIGRETTE
15 grams garlic cloves
1/2 tbsp Dijon style mustard
3 tbsp lemon juice
1 tsp Swerve sugar
1/4 cup olive oil infused with lemon
Salt and pepper (to taste)
Directions
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. Make this 3 bean salad a little bit ahead and refrigerate. Beans need a little time to soak up flavor, so it’s a good idea to make this salad ahead and refrigerate for 30 minutes to several hours. If you want to make this a day ahead, you can hold the fresh herbs and add them in 30 minutes or so before serving, this will just keep them from wilting too much into the salad (more for looks.)