This Mediterranean Three-Bean Salad is an easy and healthy recipe, which is made with cannellini beans and piquillo peppers. It’s the perfect side dish, ready in about 20 minutes.
Mediterranean Three-Bean Salad Ingredients
- ½ small red onion, cut into a ¼-inch dice (½ cup)
- 3 tablespoons red-wine vinegar
- ½ cup extra-virgin olive oil
- 2 teaspoons finely chopped fresh oregano
- Kosher salt and freshly ground pepper
- 1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed
- 1 can (15.5 ounces) pink beans, drained and rinsed
- 10 ounces green beans, trimmed and cut into 1-inch pieces (2 ¼ cups)
- 2 celery stalks, cut into a ¼-inch dice (1 ¼ cups)
- 4 roasted piquillo peppers (from a 12-ounce jar), cut into a ¼-inch-dice (a scant ½ cup)
- ¾ cup chopped curly-leaf parsley
How To Make Mediterranean Three-Bean Salad
- Prep the onion and dressing: Place the diced red onion in a small bowl of cold water and let it soak for 10 minutes; drain well. Meanwhile, in a large serving bowl, whisk together the red-wine vinegar, olive oil, oregano, and 2 teaspoons of salt.
- Combine the salad: To the bowl with the dressing, add the drained cannellini beans, pink beans, fresh green beans, celery, the soaked onion, piquillo peppers, and parsley.
- Toss and serve: Stir everything together until evenly coated. Season with more salt and pepper to taste. You can serve the salad immediately or cover and refrigerate it.
Recipe Tips
- Why soak the red onion? Soaking the diced red onion in cold water for a few minutes helps to mellow its sharp, pungent bite, making it more pleasant in a raw salad.
- Can I make this ahead of time? Absolutely. This salad is perfect for making ahead as the flavors will meld and improve. It can be refrigerated for up to 2 days. Just be sure to bring it back to room temperature and give it a good stir before serving.
- Can I use different beans? Yes, this recipe is very flexible. You can substitute the cannellini or pink beans with chickpeas (garbanzo beans) or red kidney beans.
- What are piquillo peppers? Piquillo peppers are a type of sweet, slightly smoky red pepper from Spain, usually sold roasted and jarred. They add a wonderful sweet and savory flavor to the salad.
What To Serve With Mediterranean Three-Bean Salad
This versatile and vibrant salad is an excellent side dish for many main courses.
- Grilled chicken, fish, or steak
- Lamb chops or burgers
- As part of a mezze platter with hummus and pita bread
- Crusty bread to soak up the dressing
How To Store Mediterranean Three-Bean Salad
- Refrigerate: Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop. Bring it to room temperature for about 20 minutes before serving for the best taste.
Mediterranean Three-Bean Salad Nutrition Facts
- Serving Size: 1 serving
- Calories: 320 kcal
- Fat: 20g
- Carbohydrates: 28g
- Protein: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, for this recipe, the fresh green beans are used raw. Cutting them into small, 1-inch pieces makes them perfectly crisp and crunchy in the salad. If you prefer them more tender, you can quickly blanch them in boiling water for 1-2 minutes, then plunge them into ice water before adding them to the salad.
Yes. If you don’t have fresh oregano, you can use about ¾ teaspoon of dried oregano instead.
Yes, as written, this recipe is completely vegan and plant-based.
Try More Recipes:
- Thai Cucumber Salad Recipe
- Greek Salad Recipe
- Cucumber Salad With Sour Cream and Dill Dressing Recipe
Mediterranean Three-Bean Salad Recipe
Description
A vibrant, crunchy, and healthy bean salad packed with fresh herbs and vegetables, all tossed in a simple and tangy red-wine vinaigrette.
Ingredients
Instructions
- Soak the diced red onion in cold water for 10 minutes, then drain well.
- In a large bowl, whisk together the vinegar, olive oil, oregano, and 2 teaspoons of salt.
- Add the drained cannellini beans, pink beans, fresh green beans, celery, soaked onion, piquillo peppers, and parsley to the bowl with the dressing.
- Stir everything together to coat evenly.
- Season with additional salt and pepper to taste before serving.
Notes
- This salad is a perfect make-ahead dish for picnics, potlucks, and barbecues.
- For the best flavor, use a good quality extra-virgin olive oil.
- Don’t be afraid to let the salad marinate for a couple of hours; the vegetables will absorb the delicious dressing.
- This is a “principal recipe” that can be easily adapted with your favorite beans or fresh vegetables.