It is virtually impossible for me not to purchase a plastic container of three bean salad when visiting a Middle Eastern market. This Mediterranean bean salad is bursting with bright, fresh flavors and is a wonderful dish especially in the summer.

It combines a medley of kidney beans, black beans, and garbanzo beans which are a good source of protein and fiber. It’s then tossed with a delightful lemon dressing and fresh herbs. Chopped cucumber and tomato help it become even more refreshing.

Mediterranean Three Bean Salad

Lebanese at heart, Mediterranean by nature, and loved worldwide by all. This refreshing and nutritious salad is great as a luncheon dish and a fantastic accompaniment to grilled meat or fish.

5 from 3 votes

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Course: Brunch, Lunch, Salad, Side Dish

Cuisine: Lebanon, Mediterranean, Middle Eastern

Prep Time: 15

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Large bowl
Colander
Wire whisk

Ingredients

15 oz Can kidney beans, drained and rinsed
15 oz Can cannelini beans, drained and rinsed
15 oz Can chickpeas (garbanzo beans), drained and rinsed
½ medium Green bell pepper, cored andchopped
½ medium Red bell pepper, cored and chopped
½ large English cucumber, diced (or 2 Armenian cucumbers)
1 cup Red onion, chopped
1½ tbsp Capers
1 cup Fresh parsley leaves, chopped
12 Fresh mint leaves, lightly chopped
12 Fresh basil leaves, lightly chopped
2 cloves Garlic, minced
½ tsp Dijon mustard
2 tbsp Fresh lemon juice
1 tsp Sugar
¼ cup Extra virgin olive oil
Salt and pepper

US Customary – Metric

Instructions

In a large bowl, combine garlic, mustard, lemon juice, sugar, salt and pepper. Drizzle in olive oil whisking constantly.
Add the rest of the ingredients and stir everything together. Salt and pepper to taste. Cover 1 hour, and up to 3 days. Remove from refrigerator, adjust seasoning, and serve with some soft pita bread.