Ingredients
Scale
- 2 garlic cloves, minced
- 1/2 tablespoon dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 1/4 cup early harvest extra virgin olive oil
- Salt
- Freshly ground black pepper
- 1 15-ounce can kidney beans
- 1 15-ounce can cannellini beans
- 1 15-ounce can chickpeas
- 1 green bell pepper, cored and chopped
- 1 red bell pepper, cored and chopped
- 1/2 english cucumber, diced
- 1 cup chopped red onions
- 1 1/2 tablespoons drained capers
- 1 cup chopped fresh parsley
- 10–15 fresh mint leaves, torn or gently chopped
- 10–15 fresh basil leaves, torn or gently chopped
Instructions
- In a large serving bowl, combine minced garlic, dijon mustard, lemon juice, sugar, olive oil, salt, and black pepper. Whisk thoroughly to create the vinaigrette.
- Drain and rinse the kidney beans, cannellini beans, and chickpeas, then add them to the vinaigrette mixture.
- Add the chopped green and red bell peppers, diced cucumber, red onions, capers, parsley, mint, and basil to the bowl. Gently toss until everything is well-coated with the vinaigrette.
- Cover the salad and chill in the refrigerator for at least 30 minutes for the flavors to meld. Toss again before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For enhanced flavor, let the salad chill longer than 30 minutes if time permits.
Feel free to substitute or add your favorite vegetables to match your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg