Mediterranean Three Bean Salad

Mediterranean Three Bean Salad

14 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
DIVVY
Recipe by  DIVVY

“A refreshing blend of flavors great for summer or simple dinners! Flavors tend to blend better after time.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Combine cannellini beans, garbanzo beans, kidney beans in a mixing bowl. Add onion, garlic, parsley, olive oil, lemon juice, salt, and black pepper; mix well.

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Reviews (14)

Rate This Recipe
tcolomban
8

tcolomban

Super easy, and excellent for a slow carb or low carb diet. I added a little white wine vinegar to mine. Super for a fast side dish or cold salad. I made it for lunch and plan on having it as a side for dinner tonight. I think it maybe better served cold. ** if you chop your parsley then rinse it well in a cheese cloth or paper towel , it creates a better flavor/texture for the food.

valerie160
8

valerie160

I was looking for a really simple and fresh recipe with beans and I'm so glad I stumbled upon this one. It was exactly what I was looking for! The only thing I omitted was the olive oil because I didn't want the extra fat and I only used half a lemon for my super picky kids. I love lemon and I'm sure adding the entire lemon would have made the bean salad even more delicious. Thanks for a keeper of a recipe!

jrbaker
6

jrbaker

We loved this, and it is easy, healthy, and delicious! It's something I'll keep in the fridge on a regular basis.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 24.9 g
  • 8%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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