MEDITERRANEAN BEAN SALAD
This Mediterranean Bean Salad is so light and fresh, made with lemon juice, mint and parsley. This can be served as a side dish, perfect for potlucks or to make it a main for lunch serve it over spiralized cucumbers.
Provided by Gina
Categories Lunch Salad Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- In a large bowl, combine the beans, tomatoes, garlic, onion, parsley, and mint.
- For the dressing, in a small bowl, whisk the olive oil and lemon juice until smooth and emulsified.
- Pour the dressing over the beans and veggies, add ½ teaspoon salt and black pepper to taste and carefully toss with a large metal spoon. Allow to sit at room temperature for 30 minutes so flavors combine.
Nutrition Facts : ServingSize 3 /4 cup, Calories 175 kcal, Carbohydrate 26 g, Protein 8 g, Fat 4.5 g, SaturatedFat 0.5 g, Sodium 327 mg, Fiber 9 g, Sugar 1 g
EASY MEDITERRANEAN BEAN SALAD
Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
- In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
- Add the vinaigrette to the salad bowl. Toss to coat.
- For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.
Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving
MEDITERRANEAN-STYLE BEAN SALAD
Mediterranean-style bean salad, a quick no-cook supper
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable
Time 10m
Number Of Ingredients 8
Steps:
- Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
- Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.
Nutrition Facts : Calories 367 calories, Fat 28 grams fat, SaturatedFat 7.4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 3 milligram of sodium
MEDITERRANEAN BEAN SALAD RECIPE
Bring a bowlful of color to your week with a Mediterranean Bean Salad Recipe. Food should look as good as it tastes, and this bean salad recipe delivers!
Provided by My Food and Family
Categories Beans
Time 10m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Combine ingredients.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 7 g
MEDITERRANEAN BEAN SALAD
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!
Provided by sourdough girl
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 46.6 g, Fat 12 g, Fiber 13.4 g, Protein 12.1 g, SaturatedFat 1.6 g, Sodium 874.1 mg, Sugar 1.3 g
MEDITERRANEAN BEAN SALAD
A colorful, healthier take on mixed bean salads, adapted from "Living the G. I. Diet". No sugar! Some sweetness does come from the balsamic vinegar and the sun-dried tomatoes. Other types of canned beans such as pintos or red kidney beans may be substituted, or use a can of corn for more color.
Provided by zeldaz51
Categories Black Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Fill a large pot with water, salt it, and bring to a boil. Add the beans and cook for 3 minutes. Drain and rinse under cold running water to stop cooking and set color. Place drained beans in a large bowl.
- Meanwhile, pour 1/2 Celsius boiling water (use some of the bean cooking water) over the tomatoes and let soak for 10 minutes. Drain, reserving the soaking liquid. Chop the tomatoes and add them to the beans. Add the canned beans, peppers, and onion.
- To make dressing, whisk together in a small bowl the vinegar, oil, 2 tablespoons of the soaking liquid, 1/2 teaspoons salt, and the pepper. Pour over the salad and toss to coat.
- Cover and refrigerate up to 2 days. Add herbs and re-toss 5 minutes before serving.
Nutrition Facts : Calories 239.4, Fat 1.6, SaturatedFat 0.3, Sodium 323.1, Carbohydrate 45.9, Fiber 12.1, Sugar 5.9, Protein 11.9
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