Mediterranean Bean Salad

Mediterranean Bean Salad

24 Reviews 4 Pics
  • Prep

    20 m
  • Ready In

    2 h 20 m
sourdough girl
Recipe by  sourdough girl

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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)

Rate This Recipe
sourdough girl
70

sourdough girl

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 make the best presentation! But, you know, I think it's a 5* recipe, so I'm going to give it 5*s just to get you guys started! Enjoy! p.s. to "likkel"... why would people who don't like cold bean salads even try this recipe? that's like saying vegetarians won't like a beefsteak recipe! And WHY would you feed it to your husband, knowing he doesn't like garbanzo beans??

LINDA MCLEAN
17

LINDA MCLEAN

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 tenderloin. Thanks so much!

LIKKEL
15

LIKKEL

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 it. I used Lime instead of lemon; and red beans in stead of kidnet beans. I did half with fresh cilantro and half with fresh parsley and I liked the cilantro better (but I love cilantro); the parsley batch had a nice fresh flavor. I tried adding some (thawed) frozen corn and thougth that was good. I added some more chopped red onion since that gave it nice flavor and crunch and a bit more tomato was good.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 329 cal
  • 16%
  • Fat
  • 12 g
  • 18%
  • Carbs
  • 46.6 g
  • 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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Greek Garbanzo Bean Salad

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Mediterranean Bean Salad from ATHENOS