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Zesty Mediterranean Three Bean Salad: Your New Meal Prep Staple

Close-up of a vibrant bean salad featuring green beans, dark red kidney beans, chickpeas, and red onion.
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This recipe blends the best of classic Three Bean Salad with bright Mediterranean flavors. It is high in protein, perfect for make-ahead lunches, and comes together quickly with pantry staples.

Ingredients

Scale
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can green beans, drained
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions

  1. Combine the rinsed and drained kidney beans, garbanzo beans, and green beans in a large mixing bowl.
  2. Add the chopped red onion, celery, and fresh parsley to the bowl.
  3. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, pepper, and salt to create the zesty vinaigrette.
  4. Pour the dressing over the bean mixture. Toss gently until all ingredients are evenly coated.
  5. Cover the bowl and refrigerate for at least 1 hour before serving. This allows the beans to marinate and absorb the dressing flavor.
  6. Stir well before serving. This salad is excellent for quick dinner options or packed lunches.

Notes

  • For the best flavor, prepare this salad a few hours ahead of time or the day before you plan to serve it.
  • This recipe is a fantastic base for a high protein salad; feel free to add 1/2 cup crumbled feta cheese for extra flavor.
  • This makes a great potluck side dish that holds up well.

Nutrition

Find it online: https://hungryhearld.com/zesty-mediterranean-three-bean-salad/