Mediterranean Bean Salad

Mediterranean Bean Salad

24
sourdough girl 12

"This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!"

Ingredients

2 h 20 m {{adjustedServings}} servings 329 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 874 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
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Reviews

24
  1. 30 Ratings

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This is not a review... it's my recipe and it's supposed to say that the beans should be drained and RINSED. Also, I specified that any combination of beans would work, but contrasting colors m...

This was so good Cathy! I used garbonzos and pintos in this recipe and added some chopped cucs and black olives. This is a very refreshing salad and went so nicely with our spicey pork tenderloi...

I thought this was pretty good. My husband wouldn't eat it. I made him try it and he first picked out the garbanzos since he doesn't like them. People who don't like cold bean salads won't like ...