Mediterranean•healthy
Mediterranean Three Bean Salad
An easy three bean salad recipe with a Mediterranean twist. This protein-packed vegan salad is perfect for meal prep or as a side dish. Make sure to watch the video for step-by-step instructions.
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 can pinto beans (15 oz.)
- 1 can red kidney beans (15 oz.)
- 1 can navy beans (15 oz.)
- 1 red onion (chopped)
- 1/2 cup parsley (chopped)
- 1/2 cup fresh mint (chopped)
- 1 cup marinated artichoke (sliced)
- 1 cup olives (green and black )
- 1/4 cup lemon juice
- 2 tbsp white vinegar
- 1/4 cup olive oil
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp sumac
- 1/2 tsp salt
Instructions
- 1
Drain and rinse the pinto, navy and red kidney beans. Place them in a large bowl.
- 2
To the beans, add chopped onion, parsley, mint, artichoke and olives.
- 3
Mix well using two large spoons.
- 4
To make the dressing, mix all the ingredients in a bowl.
- 5
Pour the dressing over the bean salad and mix well.
- 6
Cover the bowl and refrigerate for about one hour.
- 7
Serve cold.