Description
A vibrant salad combining hearty beans, fresh onions, and briny olives, perfect for summer gatherings and family meals.
Ingredients
Scale
- 1 can kidney beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 cup Kalamata or green olives, sliced
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- Salt and pepper to taste
Instructions
- Rinse the beans under cold water, drain well, and set aside.
- Thinly slice the red onion, soaking it in cold water for 10 minutes if desired.
- Slice the olives into halves or quarters.
- In a large mixing bowl, combine the drained beans, sliced onions, and olives.
- Add chopped herbs and diced tomatoes if desired.
- Drizzle olive oil and vinegar over the salad, stirring gently to combine.
- Let the salad marinate in the refrigerator for at least 30 minutes.
- Give it a final gentle stir before serving.
Notes
This salad is best served chilled. Letting it marinate enhances the flavors beautifully. Avoid over-seasoning as olives are already salty.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: mediterranean salad, bean salad, summer recipes, healthy salad, family recipes, colorful salad