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#MEDITERRANEAN BEAN SALAD HOW TO#

This recipe for bean salad starts in the pantry with one basic vegetable in four different varieties, providing vitamins and protein you can’t find in just every veggie. While this salad is most often called a three bean salad, I just couldn’t help but add in another bean to make it four, not just because it added a different shape and a little more color-because you know, food is art-but because how could I leave even one bean out of the mix?Īnd with a homemade bean salad dressing that adds a sweet pickled pucker, this salad shows why once again, real good real food is best…even when it starts with a can. This straight-from-the-pantry/salad-bar-staple salad is just one reason why I majored in art instead of in math, because apparently I can’t count. And with a homemade dressing, this pantry salad is a classic potluck favorite that can be made in 15 minutes or less.

#MEDITERRANEAN BEAN SALAD HOW TO#

I actually buy mine pitted so that all I have to do is chop them in half.Besides knowing how to use a can opener, there’s no need for any special talents when you make this easy three bean salad.

Finally, pit and halve ¾ of a cup of Kalamata olives.

I like to use English or Persian cucumbers since there is no need to peel or seed. Quarter 1 cup of grape tomatoes, and chop 1 ½ half cups of cucumber. I used orange bell pepper, but you can use any color you prefer. While the onion is soaking, chop the rest of your veggies.(This step will take some of the bite out of the onion.) Stir so that all of the onion is covered. Place the onion in a small bowl, and add the juice of one lemon. Next dice a ½ cup of red onion, about half of a medium onion.Are you following along on Pinterest, Instagram, or Facebook? PIN THIS RECIPE FOR LATER: Or, you can make your own date syrup using Jessica’s recipe from Jessica in the Kitchen.ĭid you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Date nectar isn’t always easy to find.You can also blend the salad dressing ingredients in a small blender, such as a Magic Bullet, to quickly emulsify the dressing.Refrigerating for at least an hour allows the beans to marinate in the dressing, and develops a deeper flavor profile.

Soaking the chopped red onion in lemon juice for about 30 minutes helps to remove some of the bite.

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Alternatively, you could do what I did, and take this salad to work for a satisfying and delicious lunch.

You may also enjoy it will Oven-Baked Pork Chops or Smoked Pork Loin.

We made this Mediterranean Three Bean Salad to serve with Grilled Garlic Sage Chicken Thighs.

SERVING SUGGESTIONS FOR MEDITERRANEAN THREE BEAN SALAD:

Place, covered, in the refrigerator for at least an hour before serving to let the all the ingredients marinate together.

Pour the dressing over the salad, and mix all ingredients together well. Simply add all of the dressing ingredients to a mason jar, and shake vigorously to emulsify. Crumble one cup of feta cheese over the top. Yes, dump the red onion in with the lemon juice.

To assemble the salad, simply add the beans to a large bowl, then top with all the veggies and the olives.

I actually buy mine pitted so that all I have to do is chop them in half.

Finally, pit and halve three quarters of a cup of Kalamata olives.

Quarter a cup of grape tomatoes, and chop one and a half cups of cucumber.

Next dice a half cup of red onion, about half of a medium onion.

Leave in the sink to drain completely while you chop the veggies.

Drain and rinse the three cans of beans in a colander.

HOW TO PREPARE MEDITERRANEAN THREE BEAN SALAD: